Smoked Dry Rubbed Bottom Round Roast
Smoking perfect bottom round roast is super easy. It doesn’t take long to achieve that dark exterior and rosy pink interior.
COOK TIME1 hour 45 minutes
TOTAL TIME2 hours
3 pound bottom round roast of beef
1/4 cup prepared yellow mustard
1 TBS freshly ground black pepper
2 tsps garlic powder
2 tsps onion powder
1-1/2 tsps brown sugar
1 tsp paprika
1 tsp kosher or coarse sea salt
Water and wood chips for the smoker
1.Allow the bottom round roast to reach room temperature by taking it out of the refrigerator 40 minutes before cooking.
2.In a mixing bowl, combine pepper, garlic powder, onion powder, sugar, paprika, and salt. Coat the entire roast with mustard using your hands. Press the dry rub onto the mustard-covered roast. Set aside as you preheat the smoker.
3.Fill the smoker's water bowl halfway and place wood chips in the tray. Open the top vent. Preheat the smoker to 250°F.
4.Place the roast directly on the smoker rack. If available, insert a probe thermometer into one end. Smoke the beef for 90 minutes, checking for an internal temperature of 130°F to 135°F. Smoke for up to 1 hour and 45 minutes, checking every 20 minutes. Maintain water and wood chips, replenishing as needed.
5.Once cooked, rest the bottom round roast on a cutting board under loose foil. The roast continues cooking to about 140°F. Rest for 15 minutes before slicing, or cool for sandwiches.
6. Slice thinly for classic roast beef sandwiches or serve with preferred sides.
YIELD: 10 SERVING SIZE: 1
Amount Per Serving:
CALORIES: 346 TOTAL FAT: 18g SATURATED FAT: 7g TRANS FAT: 0g UNSATURATED FAT: 9g CHOLESTEROL: 123mg SODIUM: 370mg CARBOHYDRATES: 4g FIBER: 1g SUGAR: 1g PROTEIN: 39g