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.
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The bottom round beef roast cut is an inexpensive cut 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
- Preheat the smoker
Before you start cooking, preheat your pellet smoker to 225°F. This is the ideal temperature for smoking a bottom-round roast, as it will cook the meat slowly and evenly, infusing it with a delicious smoky flavor. Make sure to set the temperature accurately to ensure proper cooking.
We recommend using oak wood pellets for a full-bodied smokey flavor.
- Prepare The Roast
It’s essential to prepare the bottom round roast correctly before cooking. Trim any excess fat from the roast to ensure that the seasoning can penetrate the meat. Once trimmed, season the roast with salt and pepper or your favorite BBQ rub.
- Prepare Garlic Butter
Garlic herb butter is an excellent accompaniment to a smoked bottom-round roast. To make it, combine 4 oz of softened butter, 4 cloves of minced garlic, 1 sprig of rosemary, 2 sprigs of thyme, and a pinch of salt and pepper.
Mix the ingredients well, so that the butter is thoroughly infused with the garlic and herb flavors.
- Cover Roast With Garlic Butter
Once you have made the garlic butter spread, it’s time to slather it all over the bottom round roast. Spread the butter generously over the entire roast, making sure that the entire surface is coated. This will ensure that the meat is infused with the garlic herb flavor and keep it nice and juicy throughout the cooking process.
- Smoke the Roast
Place the buttered bottom round roast on the smoker over a baking sheet to catch the butter drippings. Smoke the roast at 225°F for approximately 35 minutes per pound, or until it reaches an internal temperature of 125°F in the thickest part of the roast.
Smoking at a low temperature will allow the roast to cook slowly, which will give the meat time to absorb the smoe flavor.
- Remove From Smoker & Crank Up The Heat
Once the roast reaches an internal temperature of 125°F, remove it from the smoker and pour the butter drippings into a bowl. Set the butter drippings aside for later use.
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.
- Sear The Roast
Once the smoker has reached the higher temperature, place the bottom round roast back on the smoker to sear. The high temperature will give the meat a beautiful crust while keeping the inside tender and juicy. Sear the roast until the internal temperature reaches 135°F for medium-rare.
- Remove & Rest
Once you’ve finished cooking the roast, it’s important to let it rest for a few minutes to allow the juices to redistribute.
Remove the 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.
- Slice & Serve
Finally, it’s time to slice the bottom round roast and serve it to your guests. To achieve thin, even slices, use a sharp knife and slice against the grain of the meat. Once you’ve sliced roast beef, drizzle it with the garlic butter that you set aside earlier.
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.
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.
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.
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.
Best Beer To Pair With 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.
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.
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.
Smoked Bottom Round Roast Recipe
- Instant read thermometer
- 3 lbs Beef Bottom Round
- 1 tbsp Kosher salt
- 1 tbsp Fresh cracked pepper
- garlic powder (optional)
- 4 oz softened butter
- 4 minced garlic gloves
- 1 minced rosemary sprig
- 2 minced thyme sprigs
- pinch salt and pepper
- 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
Smoked Bottom Round Roast FAQs
Yes, a bottom-round roast is a great candidate for smoking. Keep in mind that will all roasts, whether it be eye round, bottom round, or top round, it’s recommended to cook to rare to medium-rare doneness. Otherwise, you might end up with a dry roast.
The top round is leaner than the bottom round, and it is also very tender. Whereas the bottom round is a bit tougher. Both can result in delicious smoked roast beef if cooked right.
Once the roast reaches an internal temperature of 125°F, remove it from the smoker and pour the butter drippings of beef stock into a bowl. Increase the smoker temperature to 400°F, and sear the roast until the internal temperature reaches 135°F for medium-rare. Bottom round roast should be smoked at 225º F (107º C) for around 2 hours until an internal temperature of 130º F (54º C) is reached.
Use a meat thermometer to check the internal temperature of the roast. A medium rare bottom round roast will have an internal temperature of 135°F.
Hickory, mesquite, or oak wood pellets are great options for smoking beef a bottom-round roast. They add a smoky flavor to the meat without overpowering it. You can also select your preferred pellets or wood chips.
It’s not recommended to cook the bottom round roast past medium rare as it will dry out the meat. Aim for an internal temperature of 135°F for medium-rare, then remove the roast from the smoker and let it rest before slicing.