Smoked Bottom Round Roast

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Smoked beef is one of the most versatile meats as it can be paired with a huge variety of sides and can be served on every occasion. This Smoked Bottom Round Roast recipe will be a sure hit at any family dinner or gathering.

smoked bottom round roast
smoked bottom round roast

Smoked Bottom Round Roast

Whether you want to serve your bottom round roast as the main protein paired with grilled veggies at a family dinner or stuff it into a delicious sandwich alongside caramelized onions, this recipe is versatile and allows you to be creative with the way you serve it.

For a Smoked Bottom Round Roast Recipe to have your guests drooling, read on:

How To Make Smoked Bottom Round Roast


Step 1 – Brine Your Beef

On a large plate, place your bottom round roast and coat in a layer of salt on all sides. Cover the plate and refrigerate for approximately 2 hours. The salt brine will allow your beef to maintain its moisture and prevent it drying out when smoked.


Step 2 – Preheat Your Smoker

Preheat your smoker to 225º F (107º C) and prepare your wood chips. We recommend using Oak wood for this recipe as it’s the most common wood for red meat. Other options include Hickory or Maple which both add a subtle yet powerful smokey flavour to your meat.


Step 3 – Prepare Dry Rub

In a mixing bowl, combine salt, pepper, garlic powder, onion powder, paprika and cayenne pepper.

Mix all ingredients thoroughly until combined fully.


Step 4 – Apply Mustard & Rub

Apply a thin layer of mustard onto all sides of your beef to help the rub stick, then add the rub on top. Be generous with your rub as this is how your beef will get a large amount of its flavour.


Step 5 – Smoke For 2 Hours

Bring your beef out of the refrigerator around 30 minutes before cooking and allow it to reach room temperature.

Smoke the beef for around two hours until the meat reaches an internal temperature of 130º F (54º C). This temperature is considered medium-rare which is our recommended way of cooking bottom round beef. If you’d like your beef more well-done, cook for around 30 minutes more.


Step 6 – Rest & Serve!

When the desired internal temperature has been reached, remove your beef from the heat and cover in tin foil. Allow the meat to rest for around 10 minutes then slice thinly.

We recommend serving the meat with Smoked Cauliflower and mashed potatoes.


Smoked Bottom Round Roast FAQs


Is Bottom Round Roast Good To Smoke?

Bottom Round Roast is an ideal meat to smoke as it will stay moist and absorb the wood flavour incredibly well. This type of beef cut is best done rare to medium-rare.


Should I Brine The Bottom Round Roast?

Brining lean cuts of beef is important if you are going for dry cooking methods such as grilling or roasting. The brine will help the bottom round roast to maintain its moistness when smoked.


At What Temperature Is The Bottom Round Roast Done?

The 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.


What’s Better, Top Round or Bottom Round?

The top round is leaner than the bottom round, and it is also very tender. Whereas the bottom round is a bit tougher but can still give succulent, juicy results when smoked.


smoked bottom round roast

Smoked Bottom Round Roast Recipe

Smoked beef is one of the most versatile meats as it can be paired with a huge variety of sides and can be served on every occasion. This Smoked Bottom Round Roast recipe will be a sure hit at any family dinner or gathering.
4.94 from 15 votes
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Cuisine American
Servings 6

Ingredients
  

  • 3 lbs Beef Bottom Round
  • 2 tbsp Yellow Mustard
  • 3/4 cup Salt
  • 3/4 up Black Pepper
  • 1 1/2 tbsp Garlic Powder
  • 1 1/2 tbsp Onion Powder
  • 1 1/2 tbsp Paprika
  • 1 tsp Cayenne Pepper

Instructions
 

  • Cover your bottom round of beef in salt and refrigerate for 2 hours.
  • Preheat your smoker to 225º F (107º C).
  • Prepare your dry rub in a mixing bowl and combine thoroughly.
  • Apply a thin layer of mustard onto your beef, then add a generous layer of rub.
  • Smoke the beef for around two hours until the internal temperature reaches 130º F (54º C).
  • Remove from heat and cover in tin foil to rest for 10 minutes before slicing & serving.
Keyword Roast