smoked bottom round roast

In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar. A Traeger bottom round roast is fairly easy to prepare because you don’t need to tend to the grill once the roast goes inside it. Texas Chili: Cubes of smoked bottom round roast simmered in tomatoes and beer with onions, garlic, chili peppers, oregano, and cumin topped with cheese and sour cream. 1/3 cup jarred, grated horseradish (with some liquid), 24 ounces thinly sliced medium-rare roast beef (12 to 18 slices), 1 cup pickled onions or thin cucumber pickle slices, 3 cups loosely packed arugula or shredded romaine lettuce. Remember that the roast will continue to cook up to approximately 140°F. Increase for the number of people joining you for lunch or dinner. As a side note: I also tried smoking a top round roast when testing this recipe. Beef, Newsletter Archive. Cover and refrigerate the horseradish sauce for 30 minutes. Insert the probe thermometer in one end of the roast (if a thermometer is attached). I have included one of my favorite smoked bottom round roast sandwich recipes with horseradish at the end of this post. Place the roast directly on the smoker rack. Your email address will not be published. Step 1: Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature. The round bottom roast and the rump roast formerly come from the beef round sub-primal cut that is found in the beef’s hindquarter. A bottom round roast is often oven baked. You could pull the beef apart with your fork. Remember that the roast will continue to cook up to approximately 140°F. Barley Soup: Roast beef cubes, mushroom slices, and onions sautéed in butter and then simmered in broth with pearled barley and fresh thyme leaves. Open the top vent and. Fill the water bowl of your smoker half way and place the wood chips in the tray. Sometimes it was medium and sometimes it was well done. The way to deal with that aspect is to slow cook the roast in your smoker, rest the meat, and slice it very thinly. A French dip sandwich is roast beef on a crusty roll dipped in au jus or beef stock. This results in tender portions that are not chewy. However, it is a really nice protein for cooking in your smoker. Step 2: Set up and preheat your smoker to 250°F. But, it can benefit from a good amount of seasoning or even a coating of mustard with a dry rub applied to form a crust. If using an electric smoker, fill the water bowl half way and place wood chips in the tray. Required fields are marked *. Top the tomatoes with some of the roast beef slices and season with salt and pepper to taste. Smoke the beef for 90 minutes and check the internal temperature. Open the top vent. A bottom round roast does not require much preparation prior to smoking. Every month we give away two free 14 Day Dry Aged Rib Eye Steaks, Entering the contest takes less than 5 minutes and then you’re eligible to win every single month from then on. You should be able to feed 10 people with a 3 pound roast. Continue to smoke for up to 1 hour and 45 minutes, checking the temperature every 20 minutes. This cut of meat is one of the reasons I find beef more difficult than say lamb or pork. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Dry Rubbed and Smoked Bottom Round Roast Beef Recipe. Because a bottom round roast is well priced, it is a great cut or beef to feed a crowd. I have very little beef “cut-savvy”. But, I do like a good dry rub seasoning to impart a little more flavor and to get a nice crust on the outside of the roast while it smokes. What? Pat the dry rub into the layer of mustard to cover the roast. You will not need to add a bowl of water to the grill to impart extra moisture. Or, serve with your favorite side dishes. Close the doors and lids on both smokers and allow them to come to temperature. Otherwise, make sure your carving knife is well sharpened. Allow the meat to rest for at least 15 minutes before slicing. This results in tender portions that are not chewy. Place the roast directly on the smoker rack. Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it. Reduce the temperature to 225℉. Cook time is approximately 90 minutes to 1 hour and 45 minutes.

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