The majority of smoked brisket recipes recommend smoking it until the internal temperature reaches between 195 (91) and 205 (96), with 203 (95) being the magic number, before taking the brisket out of the smoker and allowing it to rest for at least an hour. You can season and smoke the roast the same day if you are short on time but make sure you give the rub at least 30 minutes to work into the meat before it hits the smoker. Top round is a beef roast cut from the inside of the round, or the rear leg of cattle, while bottom round is cut from the outside of the round. The Best Cut Of Beef For Smoked Beef Roast, Internal Temperatures for Smoking Beef Roasts, Smoker (Traeger, pellet, wood, charcoal, or an electric smoker), Chocolate Chip Cookies Without Brown Sugar, Apply olive oil, or your preferred cooking oil, then, Apply Worcestershire sauce and apply the seasoning in the same way. To offset the lean build of bottom round, well use a salt dry brine to help keep the beef moist and tender. Plan on additional time to cook your meat to medium-rare or medium. When serving, slice the roast against the grain. Get Your Grill On: How To Slice Skirt Steak For Perfect Bbq Results! Toasting the buns is a simple step that provides a wonderful crunch and extra layer of flavor to the sandwich. Comparing Bairdi VS King Crab Whats The Difference? Umami is an online food magazine and community for the curious cook that helps people explore the world and expand their taste through stories and recipes. Trim any excess fat from the top of the roast down. Following that, you must prepare your smoker according to the manufacturers recommendations. Take a sharp knife and trim away the silverskin. Its a cut that excels at slow cooking, allowing the meat to break down into fork-tender pieces, especially when its braised as a pot roast. It wont be as a big deal as it is with flank steakso dont worry if this is the route you want to go. The roast was USDA Grade Choice. I found your recipe and after the cut had thawed I seasoned it pretty close to the directions and left it in the fridge for two nights. Prepared with a quick dry brine and Texas-style paprika and garlic dry rub, this delicious beef cut can feed a crowd! It just takes a minute to do and there is very little waste. This roast slices even better after a night in the refrigerator and makes some of the beast roast beef sandwiches you will ever eat. This is a simple recipe that promises excellent results. Now its time to prepare the roast. Total cook time will be around 2 hours. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. Bottom round roast is also known as bottom round rump roast or round tip roast. While both cuts are best slow-cooked in moist environments, they do still need to be treated in slightly different ways. For a good dry brine, all we need is half a teaspoon of kosher salt per pound of meat. }, Leftover Smoked Brisket Recipes {11+ Great Ideas! Use a sufficient amount of salt and pepper to help develop a delicious crust on the outside of the meat. 1 When ready to cook, set the Traeger temperature to 250 and preheat with the lid closed for 15 minutes. Smoked Eye of Round Roast Recipe Ingredients 5lb eye of round beef roast Herb Seasoning 1/4 cup of olive oil 5 sprigs of rosemary, chopped finely 5 sprigs of thyme, chopped finely 6 garlic cloves, minced 2 tbs. It is a very lean cut of meat from the rump and hind legs of the cow. These cuts can be seasoned in a million different ways. Your smoked eye of round ( or top round, or bottom round ) is best served between rare to medium-rare in my opinion. If you cant find a Hot and Spicy barbecue sauce then go ahead and use a traditional sweet sauce but throw some pickled jalapenos on there to bring the heat! This allows the meat to absorb the smoke flavor without becoming tough or dry. Any tip from anyone that has a Pitboss Pro? Make small punctures in the top of the meat, inserting garlic slices evenly all over. You can also use it to prepare a sandwich or roasted whole for special meals. Most importantly, these beef cuts should not be overcooked. The way to deal with that aspect is to slow cook the roast in your smoker, rest the meat, and slice it very thinly. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. You can use your favorite beef rub for this step or the recipe below. Your email address will not be published. There are several subsections of beef round found here, including top round, bottom round, and eye round. Make sure you preheat the smoker before adding the roast. Thin slices wont take as much time as a large hunk. Remember to check the water, wood chips, or pellets and replenish as needed. You can serve the slices over a Caesar salad, make roast beef sandwiches or dice the meat for tacos. Beef Bottom Round Roast Recipe Thanks for the tips and the recipe. With the right tools and ingredients, you can have a delicious smoked round roast in no time. Place the beef over heavy foil. It should take between 1.5-2 hours at 225-225 degrees F to smoke a 3-pound eye of round roast until the internal temperature reaches 130 degrees. Start shopping online now with Instacart to get your favorite products on-demand. Load the pellet hopper or chip basket with your desired wood chips. Impress your friends and family by smoking a bottom round roast and some sides. Should i use a water pan on the top grate? Place the roast in the smoker and cook it until it reaches an internal temperature of 145 degrees Fahrenheit. Thanks! Cooking Directions: Slow Smoked Beef Round Roast. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. The answer may surprise you. Apply the rub to the beef, covering all sides. For chuck roasts that will be pulled or shredded, the internal temperature should be closer to 205 (96) before the meat easily pulls apart. Check them out at the links below. There are some differences between smoked beef roasts and those that are slow-roasted in the oven or cooked sous vide. Theres a lot to love about smoking a beef roast, the way it absorbs the flavors from the smoke, how it makes your neighbors jealous as the aroma of smokey barbecue wafts through the neighborhood, and the way it makes the flavors in beef pop. Smoked Eye of Round Recipe Print Pin Rate Course: Main Course Prep Time: 5 minutes Cook Time: 2 hours 4 minutes Resting Time: 8 minutes Total Time: 2 hours 17 minutes Equipment Smoker Lump charcoal Post-oak wood chunks Cast Iron Skillet Ingredients Dry Brine Diamond Crystal kosher salt liberally apply Dry Rub 1.5 Tbsp 16 Mesh Black Pepper Preheat your smoker to 250F. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open. Pro tip #3: If you want to catch the juices of the roast for au jus, place a disposable foil pan on the rack below the meat. Spread the butter over the entire roast. 1/4 cup brown sugar. If you are using a charcoal grill, set it up for 2-zone cooking with indirect heat. These cuts are all part of the beef round, which is described below. Continue smoking the beef until it reaches an internal temperature of 130-135F. Once the mustard has been applied you can season it with the dry rub. Mix up the recipe below and baste the beef every 10-15 minutes. Don't forget to tag me when you try one of my recipes! For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open. The key to keeping a roast moist and tender is temperature control. Baby Back Rib Brine Recipe: The Perfect Flavor for Fall BBQs! Smoked meat is a portion of delicious food that many people enjoy. However, with a good salt dry brine, we can cook it efficiently on the smoker. Continue smoking until the internal temperature of the beef is 130-135F and then remove from the cooker. Its quick and easy and will feed your entire family. Smoking beef roasts low and slow brings out beefs natural flavors, creating tender, juicy roasts with a nice smoky flavor that melts in your mouth. Apply the rub liberally and let it sweat into the meat for at least 30 minutes before placing the meat onto the smoker. To avoid drying out the beef, stay away from high temperatures or leaving the roast in the smoker too long. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make! It will take approximately 30-35 minutes per pound to smoke a bottom round roast to rare. Beef top and bottom roast are often confused, but there are distinct differences between the two. After spritzing we closed the led and let the top round roast smoke for another 30 minutes until the target internal temperature of 135F was reached. A few things apply to choosing a beef roast, regardless of cut. Table of Contents. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! They are best smoked low and slow to keep them tender and juicy. Well also provide tips on how to grill the perfect steak using a basting brush!, Read More The Best Basting Brush for Grilling: How to Grill the Perfect SteakContinue, If youre looking to take your barbecuing skills up a notch, you need to start using an offset smoker. Before applying the spice rub, give the roast a good rub down with Worcestershire sauce. I just got a PitBoss Pro and want to make a roast for Christmas. Season both sides of the Top Round Roast with the beef dry rub. Step 3: In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar. For now, I wanted to touch on some of my favorite things including great, lower-cost beef cuts for roasting and suitable wood flavors to use when smoking beef. A round roast is a type of beef that is well-suited for smoking. They can be found at most supermarkets and convenience stores, and they taste great! I'm using an Eye of Round. Many experienced pitmasters rest their brisket still wrapped in butcher paper in an insulated cooler for hours before slicing. Prepare the roast by evenly coating it in a thin layer of Kosher salt. Apply the rub to the beef, covering all sides. I like to use a combination of salt, pepper, and garlic powder. To help people choose the right roast, weve grouped the cuts of meat into four categories primarily defined by how the cuts are smoked and served.
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