If it is being served as roast beef, take the time to make a silky smooth gravy or some au jus. Trim any excess fat from the top of the roast down. There was an error submitting your subscription. Lets take a look at how easy it is to turn an Eye of Round Roast into some extraordinarily great barbecue! of onion powder 1.5 tsp of brown sugar 1 tsp. When it comes to grades, all beef is graded Prime, Choice, or Select. I smoke eye of rounds to Medium Rare which is an internal temperature of 130-135F. Oak is also a good choice. Step 3: In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar. If you have an electric knife, that will enable you to shave the meat for sandwiches. Insert your cloves of garlic into these wholes. The ideal setup for smoking should measure the temperature of the smoking chamber and the internal temperature of the item being smoked. The following temperature chart works for the roast beef cuts and smoked prime rib group. In some parts of the country, namely Texas, smoked brisket borders on a religion, similar to smoked pork ribs or whole hog in parts of the Southeast. In a medium-sized bowl, combine the rub ingredients. This breaks up the muscle fibers further, making your smoked beef roast portions even more tender! read more guide how to about cook by smokers. Step 2: While grill is preheating, trim any excess silverskin off of the eye of round roast. Learn how your comment data is processed. For beef, we usually use mesquite or hickory. But you dont have to wait for the weekend to make this meal! Layer that goodness on! Dont be shy now! As a result, slow moist heat methods, such as sous videor slow cooking, are commonly used to prepare it. Rub the outside with a little Worcestershire sauce before applying the spice rub. Enjoy! I put a layer of horseradish cream sauce on the bottom bun and top the sandwich with a spicy barbecue sauce like Head Country Hot and Spicy. Rate the recipe (we love lots of stars) & leave your thoughts in the comments. Top with the two remaining tablespoons of butter and wrap it tightly. Get Your Grill On: How To Slice Skirt Steak For Perfect Bbq Results! Beautifully tender flank steak prepared in a citrus marinade and, Delicious smoked picanha for a taste of Brazilian BBQ! This smoked roast beef recipe uses a simple dry rub that includes smoked paprika, garlic, and onion powders, along with kosher salt and black pepper, to develop rich classic roast beef flavors. 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. When it comes to trimming, the only thing we remove is any extra silver skin or the occasional loose bit. Leave to rest for 10-15 minutes. Dont skip this step. Since the whole cut, including ribs, can weigh up to 30 lbs, it is almost always broken down into smaller cuts that are often labeled as prime rib, rib roast, standing rib roast, or ribeye roast. 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. Costco Italian Sausage (Recipe Ideas, Calories), Kirkland Spinach and Cheese Ravioli at Costco. In this case, the term prime refers to a large piece of beef coming from the primal rib and not from the grade of the beef. An important part of this recipe is the size of the top round roast. You will not need to add a bowl of water to the grill to impart extra moisture. I'd like to receive the free email course. Your smoked eye of round ( or top round, or bottom round ) is best served between rare to medium-rare in my opinion. It has another advantage: it's a very affordable cut of beef. We often smoke a roast on the weekend so we can have tender, delicious French Dip sandwiches all week long. If youre looking for a way to impress your guests with a delicious and unique meal, smoking around roast is the way. Remove the cooked round roast to a clean cutting board and tent with foil. Place the slices on a platter and serve with your favorite side dishes. You can also add other herbs and spices if you like. Load the pellet hopper or chip basket with your desired wood chips. Leftovers are awesome in breakfast burritos with scrambled eggs! It should also help to enhance the natural flavors found in the meat cut. More often than not, the meat comes out tasting more like pot roast than roast beef. Smoke the Top Round Roast for 90 minutes, then spritz with water and flip the roast. And why not shave that beef and create cheese steak sandwiches with some peppers and onions piled on? It will take approximately 30-35 minutes per pound to smoke a bottom round roast to rare. Plan ahead for this recipe and make sure you use the Beef Rub for this roast. Let the roast rest for 20 to 30 minutes, covered with foil, before slicing thin. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Any tip from anyone that has a Pitboss Pro? This makes it lean, and prone to turning dry or tough. Bake roast (still on rack set inside baking sheet) until an instant-read thermometer inserted into the thickest part registers 110, 1-2 hours. Because the cuts from the 'Beef Round' are lean with minimal marbling, they will quickly become tough and chewy if over-cooked. Butter the roast. Otherwise, make sure your carving knife is well sharpened. Table of Contents. The liquids will redistribute, resulting in a more soft and tasty piece of meat. I modified the ingredients a bit but over all I love it. Place the roast directly on the smoker rack. Weve found that smoking an eye of round, rump roast, or sirloin tip is the way to go if you want to serve thinly sliced beef that holds its shape, making these roasts an excellent choice if youre planning on using the leftovers for sandwiches. I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. Contactless delivery and your first delivery or pickup order is free! Preheat your smoker to 225 degrees F. Place seasoned beef into your preheated smoker directly onto the grill. A general rule is to use a tablespoon of mustard per pound of meat. Smoked Bottom Round Roast Recipe Ingredients 3 lbs. You might think that this would be a great thing but it ends up making the beef very tough to eat. Once it reaches this temperature, remove it from the smoker and let it rest for at least 15 minutes. Once you finish smoking and enjoying this roast, be sure to come back to this post and leave us a comment letting us know how it turned out. You are looking for 130F to 135F. Liberally season the eye of round with the dry rub on all sides. Its an amazing salt and pepper-based rub with the perfect ratio of onion, garlic, and other simple spices that work together to add the perfect flavor to beef. While top is usually bought whole or halved, bottom is comprised of three sections: The eye, the flat, and the heel. Your email address will not be published. In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. One option is to use a smoker, which will require some planning to ensure that the meat is properly cooked. Preheat the grill to 225 degrees (122c) and place the roast directly onto the grill. Required fields are marked *. If using an electric smoker, fill the water bowl half way and place wood chips in the tray. Truly Awesome. While the pellet smoker heats up, remove the roast from the plastic bag. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! Add oak wood chips to firebox or coals. For a good dry brine, all we need is half a teaspoon of kosher salt per pound of meat. To learn more about cooking food using this method, read our Complete Guide to Smoking Food. We take smoked roasts off at a slightly higher temperature than those cooked in the oven because the lower temperature in the smoker means it takes longer to cook through the roast, and it will have less carryover cooking than one roasted in the oven. Always watch the roasts carefully, whether they are roasted, braised, or smoked, with a close eye on your beef toward the end of the cooking cycle. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! A few things apply to choosing a beef roast, regardless of cut. Lets walk through the entire process of smoking this bottom round roast. Trim all excess fat from roast. Don't forget to use your pan juices to make a sensational au jus or beef au jus. View the Recipe Set a wire rack inside a rimmed baking sheet. Smoking a chuck roast is a simple way to smoke beef that is similar in flavor and texture to brisket without having to go through the process of smoking a full-size brisket for 12 to 18 hours. Wrap the roast. Let the rub work into the meat for a minimum of 30 minutes and up to overnight. Required fields are marked *. 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. Thanks for the tips and the recipe. You have a couple of options when it is time to slice the roast but either way you go you will want to slice it as thinly as possible. And to really make the meal complete try my blackberry crisp or apple dump cake for quick and easy desserts that will feed a family! Thanks for asking! Pro tip: You can also sprinkle a little extra Beef Rub on the meat prior to adding the butter if you really want an extra kick of flavor. Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. If you dont have all day, you can smoke a roast between 250 (121) and 275 (135) and still have delicious roast beef; it just wont be quite as tender as one cooked at a lower temperature. With the right temperature and time spent in the smoker the bottom round roast will be tender and juicy. Below, Ill show you how to do a super simple dry brine. Coat the beef with a thin layer of yellow mustard. This easy-to-make smoked beef roast is an ideal way to take a very cost-effective cut of beef like the eye of round, top round, or bottom round roasts and add amazing flavor! The basic process is to season the roast, sear in a cast iron skillet over high heat, then smoke for 3 to 4 hours. Do you have any tips for smoking around roast? When it comes to smoking meat, we recommend using a digital thermometer with a probe inserted into the middle of the roast and setting an oven thermometer next to it to have an accurate reading of the smoking temperature. For a medium to medium-rare smoked beef roast, we recommend smoking it until the internal temperature is between 135 (57) and 140F (60). Here are a few tips for smoking a roast with flavors that pop and a texture so tender and juicy you can cut it with a fork. Get Smoked Eye of Round Beef delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. Required fields are marked *. Remove the smoked roast beef when the internal temperature reaches your desired level of doneness as noted in the section below. 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