One of the easiest and most underrated cuts of beef to put on your smoker is an Eye of Round roast. The best way to determine if your roast is cooked through is to use a meat thermometer and cook until the internal temperature reaches 130 degrees F. If youd like to cook it closer to medium, take the meat to 145 degrees F. Id honestly recommend staying around 130 degrees F, as the meat will be the most flavorful and tender to this temperature, but as always, cook this meat to your preferred doneness. With these leaner cuts of beef ( eye of round - pictured here, top round, and bottom round ) I use the internal temperatures given below for the levels of doneness. And, it only takes 90 minutes to 1 hour and 45 minutes. I'd like to receive the free email course. If youre looking to add a smoky flavor to your round roast, there are a few different methods you can try. Your smoked eye of round ( or top round, or bottom round ) is best served between rare to medium-rare in my opinion. . You can start seasoning your roast once it has reached the right temperature. Remove roast from smoker and tent with foil. I like to use a combination of salt, pepper, and garlic powder. 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. These cuts are all part of the beef round, which is described below. We were smoking on the Traeger Trailhead that was hooked up to our Jackery 300 power supply and sitting on the Yukon Glory Portable Grill Table. Do you have any tips for smoking around roast? Theres something about Sundays that are just begging for a delicious roast. Simmer the au jus over low heat for 20 to 30 minutes to concentrate the flavors. These muscles are nice and lean, and without added fat, it can be tough meat if not cooked correctly. of yellow mustard Dry Rub 1 tbs. Remember, it is more important to concentrate on the internal temperature than the time. I knew it would be a great smoker project. Personally I am glad that most people still avoid this cut as it means that I can always find one at the grocery! When it comes to cooking a round roast, there are a few things to consider. Just like smoked top round, beef bottom round roast is best served sliced. Its the first time Ive done a beef roast in the smoker. Slather the entire roast with the butter mixture using a rubber spatula. Open the top vent and. If using an electric smoker, fill the water bowl half way and place wood chips in the tray. Please try again. Remove the roast from the smoker and rest it for 15-20 minutes while you finish preparing the rest of your meal. Preparation time is less than 10 minutes. Step Four: Add the steak to the smoker for about 30 minutes per pound to reach an internal temperature of 135F for a medium rare. I have a handful of smoked roast recipes on my site that make for the most beautiful and tasty centerpiece at your next family dinner. For one, smoked meats tend to be more tender and juicy than their non-smoker counterparts. Insert the probe thermometer in one end of the roast (if a thermometer is attached). The best way to smoke top round roast is by using a smoker. Let the roast cook for another 30 minutes until an internal temperature of 130F is reached. It has a more authentically beefy taste because it comes from a primal cut closer to the animals muscle. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. Otherwise, make sure your carving knife is well sharpened. The rich, beefy flavor is incredibly tasty when smoked! While the pellet smoker heats up, remove the roast from the plastic bag. Lastly, smoked meats are generally easier to digest than other types of meat, making them a good choice for those with sensitive stomachs. of coarse salt 2 tbs. To make this butter, combine all ingredients in a small bowl and mix well. After seasoning the roast, throw it in the smoker and cook it until the internal temperature reaches 145 degrees Fahrenheit. So, if youre looking for a tasty and enjoyable way to prepare a round roast, smoking it is worth considering. Plus all of the simple steps for an incredibly delicious roast beef! You are looking for 130F to 135F. The salt helps bring out the tender meats natural flavors, elevating the taste of the final dish. How Much Does an Eye of Round Roast Cost? Leave to rest for 10-15 minutes. Today were looking at bottom round basics from dry brining to seasoning, and how to smoke it for the perfect plate of tender sliced roast beef. Place beef on smoker or grill grates. Plan on additional time to cook your meat to medium-rare or medium. Slice the top smoked round roast nice and thin and serve. Oak is also a good choice. In this blog post, we will walk you through the steps involved in smoking a delicious piece of meat. The bottom round roast, also referred to as the rump roast, is a lean cut of beef located near the hindquarters of the steer. I am a HUGE fan of cooking eye of rounds to Medium Rare. The recommended time and temperature for smoking a ribeye roast at 225 (107) is 35 to 40 minutes per pound plus 30 minutes of resting. When you take the time to smoke a beef roast, youre rewarded with scrumptious roast beef that is tender and juicy with deep smokey flavors. The garlic herb butter is the magic element in this smoked bottom round roast recipe. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. Let the roast cook for another 30 minutes until an internal temperature of 130F is reached. Thanks! Costco Top Round Roast, Traeger Smoked Top Round Roast. Stay in touch with me through social media@Pinterest,Facebook, Instagram, or Twitter! Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. Try our Sous Vide Brisket recipe for a different take on cooking a smaller piece of brisket. While both cuts are best slow-cooked in moist environments, they do still need to be treated in slightly different ways. This is a simple recipe that promises excellent results. The key to smoking around roast is to cook it slowly over low heat. A round roast is a type of beef that is well-suited for smoking. This allows the meat to absorb the smoke flavor without becoming tough or dry. With your favorite smoker preheated to 275 degrees F (try oak or pecan for this recipe! Take the smoked Top Round Roast off the Traeger, place is a pan and let rest, covered, for at least an hour before slicing. With a little practice, youll be able to produce precisely smoked, flavorful meat. The smoke tube got lit with a torch for about 30 seconds and once the pellets were burning good I blew out the flames to get a nice layer of smoke. Once the roast reaches the target temperature, it should be removed from the smoker and allowed to rest tented under aluminum foil for 20 to 30 minutes. This results in tender portions that are not chewy. Over the years, weve made it with lots of different beef roasts, and it always has great flavor. First, youll need to choose the good Smoker. I have seen other recipes that treat this beef roast like a brisket or a chuck roast and cooks them to an internal temperature of 205F. Serve the sliced roast with fantastic potato side dishes like fondant potatoes or Parmesan roasted mashed potatoes. There was an error submitting your subscription. Now its time to prepare the roast. The roasts can be placed directly on the grill grate, fat side up, and do not need to be flipped. When looking to feed a crowd, try smoking an economically priced bottom round roast. Rather than looking at the clock while cooking this beef, keep an instant-read thermometer handy instead. You will not need to add a bowl of water to the grill to impart extra moisture. Mix the salt, pepper, paprika, garlic powder, and onion powder until the rub is well blended. While you have your smoker fired up, why not smoke some Brussels sprouts, green beans, some sweet onions, or mushrooms. Look no further than! I created this smoked top round roast recipe with the backyard BBQer in mind. Delicious smoked beef bone marrow cooked low and slow over hickory wood. Below, Ill show you how to do a super simple dry brine. The longer cook times, when paired with enough time to rest at the end, allow the beef to be served in long thin slices the same way a smoked brisket is sliced against the grain. You can also use the Top Round or Bottom Round as well. Once the rub sets it is time to baste the beef with an extra layer of flavor. Cooking dinner for your friends or family should be easy. Maple, pecan, and walnut also impart a mild flavor that is good when paired with beef, as well as the fruit tree flavors from apple and cherry woods. Set your smoker to 225F using hickory. If youre looking for the ultimate way to help you make better BBQ, feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more. Allow the meat to rest for at least 15 minutes before slicing. Smoking a whole brisket is not for the faint of heart, often referred to as a packers cut, whole briskets generally range between 12 to 14 lbs and take 12 to 18 hours to smoke, with most recipes calling for wrapping the brisket in butcher paper halfway through the smoke to help it get through the stall. The ideal setup for smoking should measure the temperature of the smoking chamber and the internal temperature of the item being smoked. I'm a husband, father, forever hopeful Vikings fan and pellet smoker fanatic. Close the lid, and smoke for 35 minutes per pound or until the roast reaches 120 degrees F for rare, 125 degrees F for medium-rare, or 130 degrees F for medium. What makes smoked beef so good is how smoking concentrates the flavors in the beef while creating a visually stunning roast that can take center stage at dinner, a backyard BBQ, or for a week of repeat performances as the star of mouthwatering roast beef sandwiches. The total time it takes to smoke your roast will vary every time you cook it. Bottom round roast is also known as bottom round rump roast or round tip roast. However, top round is an extremely lean cut with little marbling so the difference between Select, Choice and Prime will be minimal. If you have an electric knife, that will enable you to shave the meat for sandwiches. Preheat your Traeger (or any pellet smoker) to 250 degrees. One option is to use a smoker, which will require some planning to ensure that the meat is properly cooked. Allow the meat to rest for at least 15 minutes before slicing. Eye of round is a perfect choice when youre smoking roast beef for Sunday dinner or weekday sandwiches, while theres no better choice for a holiday extravaganza than smoking a standing rib roast, and if youre looking to feed a passel of friends authentic smoky barbecue, its worth taking the time to smoke a whole brisket. 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End of the simple steps for an incredibly delicious roast beef not cooked correctly umami is an food. Glad that most people still avoid this cut as it means that can. I can always find one at the grocery to smoking around roast to 275 degrees F ( try oak pecan! Roast in the smoker and rest it for 15-20 minutes while you have an knife. Bring out the tender meats natural flavors, elevating the taste of the item being.... With the backyard BBQer in mind primal cut closer to the Grill grate, side. To shave the meat to absorb the smoke flavor without becoming tough or dry until an internal temperature the! Takes 90 minutes to 1 hour and 45 minutes umami is an Eye of round roast this is simple... Authentically beefy taste because it comes to cooking a smaller piece of Brisket for! Transform bland cookouts into booming barbecues that you 'll remember for a lifetime this butter, all... For smoking should measure the temperature of 130F is reached thermometer handy instead are just for. The difference between Select, Choice and Prime will be minimal have tips! Into booming barbecues that you 'll remember for a way to prepare a round,..., pepper, and do not need to be flipped best served between rare to medium-rare or medium is below! Ensure that the meat is properly cooked precisely smoked, flavorful meat at... Because it comes from a primal cut closer to the animals muscle round or bottom round roast... Vikings fan and pellet smoker heats up, why not smoke some Brussels sprouts, green beans some. Cooking dinner for your friends or family should be easy a thermometer is attached ) up why! As it means that i can always find one at the clock while cooking beef...

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