Smoked bottom round roast is an easy, delicious, and crowd-pleasing meal to cook on your pellet smoker. Whether it’s for a backyard barbecue or a holiday feast, this recipe is sure to impress your guests with its juicy, tender, and flavorful results.
The bottom round beef roast cut is one of the inexpensive cuts of beef that comes from the back leg of the cow. It is a lean and tough cut of meat that requires low and slow cooking to break down the connective tissues and render the fat, resulting in a tender and succulent roast. This is where the pellet smoker comes in, which allows for even and consistent cooking with a delicious smoky flavor.
This recipe is perfect for beginner pitmasters who want to step up their game and showcase their BBQ skills. With a few simple steps and equipment, you can create a restaurant-quality dish that will leave your guests raving. All you need is a pellet smoker, BBQ tongs, a sharp knife, and a meat thermometer to monitor the temperature.
Get ready to impress your family and friends with this smoked bottom round roast recipe. With its easy-to-follow instructions, delicious garlic herb butter, and juicy medium-rare doneness, this recipe will become a go-to for all your future BBQs and special occasions. So, fire up your pellet smoker, grab your ingredients, and let’s get cooking!
What Are Bottom Round Roasts?
A bottom round roast, also known as a bottom round rump roast, or round tip roast, or pot roast is a cut of meat that comes from the hind legs of the cow.
Bottom-round beef roasts are generally a tougher cut of meat and require a slow and low cooking process to break down the connective tissues and render the meat tender. This makes them a great candidate for smoking, as the low and slow method of cooking allows the roast to absorb the smoke and develop a delicious flavor.
While this cut is less tender than other cuts, it’s also quite lean and less expensive than other cuts of beef, making it a budget-friendly choice.
It’s important to note that bottom round roasts are best cooked to medium rare. Cooking it past this point can result in dry and tough meat. Slicing the roast thinly against the grain can also help to increase tenderness.
With proper preparation and cooking techniques, a smoked bottom-round roast can be a delicious and budget-friendly choice for your next backyard BBQ.
How To Make Smoked Bottom Round Roast Beef
Step 1: Preheat the smoker
We recommend using oak wood pellets for a full-bodied smokey flavor.
Step 2: Prepare The Roast
Step 3: Prepare Garlic Butter
Step 4: Cover Roast With Garlic Butter
Step 5: Smoke the Roast
Step 6: Remove From Smoker & Crank Up The Heat
Now it’s time to sear the bottom round roast to give it a beautiful crust. Increase the smoker temperature to 400°F to achieve a high heat sear.
Step 7: Sear The Roast
Step 8: Remove & Rest
Remove the smoked bottom round roast from the smoker and let it rest for 10-15 minutes before slicing to serve. This will give the meat time to soak up any remaining flavors and retain its moisture.
Step 9: Slice & Serve
The combination of the juicy, smoky meat and the savory garlic butter is sure to be a hit at your next barbecue.
Tips For Making Smoked Bottom Round Roast
Here are a few beginner-friendly tips to help you make the most of the smoked bottom round roast recipe. By following these simple tips, you’ll be able to create a mouthwatering and juicy roast that’s sure to impress your friends and family.
Wood Pellets
Different types of wood pellets can impart unique flavors to the meat. For this recipe, use a mild wood like oak or cherry, as they won’t overpower the flavors of the meat and garlic butter.
Meat Thermometer
To ensure that the cooked bottom round roast is to the desired doneness, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat to get an accurate reading.
Internal Temperature
We recommend cooking bottom round roasts to medium-rare. Cooking it to a higher temperature will result in dry and tough meat, which is not ideal for this cut. It is important to ensure meat temperature in a perfect manner for all kind of smoking meats.
Best Beer To Pair With Smoked Bottom Round Roast
Pairing the right beer with your smoked bottom round roast can make your meal even more enjoyable. The right beer can complement the flavors of the meat, enhance the smokiness of the dish, and even cut through the richness of the garlic herb butter. Here are the top 3 types of beer that pair well with this recipe:
American Brown Ale
The toasty, nutty, and caramel flavors of an American brown ale complement the roasted flavors of the smoked bottom round roast. The malty sweetness of this beer style can also balance the garlic herb butter.
Porter
The roasty and chocolatey notes of a porter beer can enhance the smokiness of the dish. A porter’s mild bitterness can also cut through the richness of the garlic herb butter, making it a great pairing.
Belgian Dubbel
The fruity and spicy notes of a Belgian Dubbel can complement the garlic herb butter on the smoked bottom round roast. The effervescence and yeast character of the beer can also help to cleanse your palate between each bite, making it a perfect pairing.
Related Recipes
- Smoked Top Round Roast
- Smoked Eye of Round
- Smoked Top Round Steak
- Smoked Beef Roast
- Smoked Roast Beef
Smoked Bottom Round Roast Recipe
Ingredients
- 3 lbs Beef Bottom Round
- 1 tbsp Kosher salt
- 1 tbsp Fresh cracked pepper
- garlic powder (optional)
Garlic Butter
- 4 oz softened butter
- 4 minced garlic gloves
- 1 minced rosemary sprig
- 2 minced thyme sprigs
- pinch salt and pepper
Instructions
- Preheat your pellet smoker to 225°F.
- Prepare the roast by trimming excess fat and seasoning with salt and pepper or your favorite BBQ rub.
- Make the garlic butter spread by combining 4 oz softened butter, 4 cloves of minced garlic, 1 sprig of rosemary, 2 sprigs of thyme, and a pinch of salt and pepper.
- Spread garlic butter generously over the entire roast.
- Place the buttered roast on the smoker over a baking sheet to catch the butter drippings and smoke for 35 minutes per pound, or until it reaches 125°F in the thickest part of the roast.
- Once the roast reaches 125°F, remove it from the smoker and pour the butter drippings into a bowl, and set aside.
- Increase the smoker temperature to 400°F.
- Once the smoker has reached this higher temperature, place the roast back on the smoker and sear until the internal temperature reaches 135°F for medium-rare.
- Remove the roast from the smoker and let it rest for 10-15 minutes
- Thinly slice the bottom round roast and drizzle with the smoked garlic butter