Taken from the hindquarters, these cuts are relatively lean and among the most economical. In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. Pro tip #4: If you are fortunate enough to own a deli style meat slicer, use that to really slice the meat thinly. }, Leftover Smoked Turkey Recipes {11 Great Ideas! Continue smoking the beef until it reaches an internal temperature of 130-135F. Because we are only going to Medium Rare then all we need to do to get the beef ready for the smoker is trim and season the beef. Roast beef and rib roast cuts will develop a nice crust on the outside, especially when liberally seasoned, but it wont be as thick as the ones on a chuck roast or brisket. Season both sides of the Top Round Roast with the beef dry rub. Heres what youll need to make this butter. Costco Top Round Roast, Traeger Smoked Top Round Roast. Slice the roast against the grain in thin slices. Slice the top smoked round roast nice and thin and serve. Set your Traeger to 225F and light a six inch smoke tube with pellets for extra smoke. Just search heygrillhey on your favorite site. There are several benefits to cooking a round roast. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright All rights reserved | Theme by, Costco Top Round Roast Smoked on a Traeger, Smoke the Top Round Roast on Your Traeger, Traeger Smoked Top Round Roast from Costco, Slice and Serve the Smoked Top Round Roast. Place the spice rub on all side of the roast, pressing it into the mustard so it sticks. Pro tip #2: Resting the meat serves 2 purposes: The meat will continue to cook to approximately 140F and the juices will be reabsorbed into the muscle. Leave it to dry brine for 2 hours in the refrigerator. Over the years, weve made it with lots of different beef roasts, and it always has great flavor. The roast is ready to come out when its internal temperature is between 137 (58) to 142 (61) degrees. Bockwurst is a pork and veal sausage that is typically grilled or boiled. 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. This is because the smoking process helps to break down the tough connective tissues in the meat. Save my name, email, and website in this browser for the next time I comment. I cant wait to see your results! Here are some tips for ensuring your bottom round roast comes off the smoker cooked to perfection and full of flavor. Season on all sides with the Hey Grill Hey Beef Seasoning or salt and pepper. Your email address will not be published. To avoid drying out the beef, stay away from high temperatures or leaving the roast in the smoker too long. read more guide how to about cook by smokers. Rather than looking at the clock while cooking this beef, keep an instant-read thermometer handy instead. of onion powder 1.5 tsp of brown sugar 1 tsp. We recommend reheating the roast in a 300 (149) oven in a covered baking dish for 10 to 15 minutes, depending on the size of the leftover. There wont be a lot, but the intense smoky flavor will enhance your beef broth for the dip. This makes it lean, and prone to turning dry or tough. Leftover Smoked Chicken Recipes {11+ Ideas! Just like smoked top round, beef bottom round roast is best served sliced. Remember to check the water, wood chips, or pellets and replenish as needed. Before applying the spice rub, give the roast a good rub down with Worcestershire sauce. You can start seasoning your roast once it has reached the right temperature. Coat the beef with the mustard using a brush or your hands. Step 5: Place the roast directly on the smoker rack. This breaks up the muscle fibers further, making your smoked beef roast portions even more tender! A brisket is a primal cut that comes from the chest area and is often divided into two sections, called the point and the flat. Wrap the chuck roast in butcher paper or foil and smoke until the internal temperature reaches 195 degrees F (this takes about an hour). all beef is graded Prime, Choice, or Select, The Best Meats to Smoke & How to Make Them Taste Delicious, Let's Make Sublime Smoked Roast Beef, Gooey Molten Lava Cakes, and Honey Glazed Grilled Butternut Squash, Slow Roasted Mouthwatering Tender Roast Beef, Warm red center, firmer with a bit of spring, Pink all the way through & firm to the touch, Gray and brown all the way through, very firm. 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. Here are some Q&As for making this tasty top round roast. You are looking for 130F to 135F. The Worcestershire sauce helps the rub adhere to the roast and adds flavor. The rich, beefy flavor is incredibly tasty when smoked! The roast beef cuts tend to be lean with very little excess fat on the outside. Season, and place on a rack in a dish. The liquids will redistribute, resulting in a more soft and tasty piece of meat. We love to smoke them using traditional roast beef flavors, or if its being served at a party, we use more barbecue forward flavors. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! I am a HUGE fan of cooking eye of rounds to Medium Rare. Get recipes, BBQ tips & regular discounts straight to your inbox! Buy your bbq pellets via this amazon link and youll support the site at no additional cost to you. In addition, smoked meats have a richer flavor, thanks to the smoky aromas that penetrate the flesh during the cooking process. Most eye of round roasts will have one side with a thin fat cap and layer of silverskin and I always take this layer off. This smokey, intensely beefy roast takes minimal effort. For those not familiar with this cut of meat, its extremely lean. Bottom round is typically served in thin slices and can be dried or smoked to form jerky, or just eaten alone or in a BBQ sandwich. An optional step is to truss the beef to help create a more uniform shape. 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. We had a dinner party arranged and the wife wanted me to use the TRAEGER for the cooking of a frozen 6 lbs roast she had on hand. When the roast is served as the main course for a nice dinner, pair it with crispy, herb-laden Roasted Fingerling Potatoes, some Creamy Mac and Cheese, or homemade Creamed Corn. 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. Plus all of the simple steps for an incredibly delicious roast beef! When it comes to trimming, the only thing we remove is any extra silver skin or the occasional loose bit. We placed the roast in a baking dish and let it rest, covered for about an hour before slicing. Butter the roast. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Prepared with a quick dry brine and Texas-style paprika and garlic dry rub, this delicious beef cut can feed a crowd! ALL RIGHTS RESERVED. When looking to feed a crowd, try smoking an economically priced bottom round roast. In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar. 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. Its quick and easy and will feed your entire family. How To Make Smoked Top Round Roast Step 1: Preheat Smoker Before you start cooking your smoked top round roast, you need to get your pellet smoker ready. They are best smoked low and slow to keep them tender and juicy. At Umami, we develop recipes youll love to cook and tell the stories about food that matter. Add a final layer of course black pepper to the fat cap. The following temperature chart works for the roast beef cuts and smoked prime rib group. Remove the roast when it reaches your target temperature and youll be sure to have a perfectly cooked roast. Otherwise, the lean cuts tend to dry out rapidly and become tough once cooked beyond medium-rare to medium. This results in tender portions that are not chewy. If it is being served as roast beef, take the time to make a silky smooth gravy or some au jus. To get the finest results, be sure to choose a well-marbled piece of meat and cook it at a low temperature. Because the leg is a well-exercised part of the cow, the bottom round has a low fat content and marbling. You can even fit it into your weekday meal plan and make sandwiches for lunch the next day. Generously sprinkle seasoning all over the roast, insert your meat probe into your roast. Step 4: Smoke the Roast. For this one, I used some Sassafras, but any of the richer, stronger flavors will work. Put the beef roast on the smoker racks. This means you'll have plenty of time to prepare your side dishes for the perfect family meal! A round roast is a type of beef that is well-suited for smoking. If using an electric smoker, fill the water bowl half way and place wood chips in the tray. Apply a thin coat of yellow mustard all over the beef. 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. With a little bit of planning and preparation, smoking a round roast can be a fun and rewarding experience. 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. Coat the beef with a thin layer of yellow mustard. Serve it with a little pot of au jus for dipping. After the roast had smoked for 90 minutes the rub had set and the beef had beautiful color. 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! Place a cast-iron skillet over the medium-high heat and melt 2 tablespoons of the butter. This will allow the beef to finish cooking its final few degrees and reabsorb the juices into the meat. Remember fat = flavor and moisture, and without a lot of fat in this cut, it is easier to overcook a bottom round roast. Smoke the Top Round Roast for 90 minutes, then spritz with water and flip the roast. We will also provide some tips on making your smoked meat even better! Total cook time will be around 2 hours. Soak the wood chips in water for at least 30 minutes before you begin cooking. I recommend the Weber Smokey Mountain cooker. 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. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make! In our testing, weve found that smoking a beef roast takes between 30 to 35 minutes per pound and that they should be taken out of the smoker when the internal temp reaches between 137 (58) and 142F (61), depending on the size of the roast and the desired level of doneness. We recommend leaving any fat on the outside to let the roast baste itself and to allow it to rest for 20 to 30 minutes, tented in foil before slicing. She said it was a cheep cut and it need to be marinated. Eye of Round Roast FAQs Is Eye of Round Roast a Good Cut? The thing that changes is the texture, which reflects the type of roast being smoked. The salt will draw out moisture, mix with the salt and reabsorb into the beef. Many people like this cut for cooking low and slow or slicing incredibly thin for sandwiches. You can also use the Top Round or Bottom Round as well. The majority of the meat found in grocery stores and butcher shops is graded Choice. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. Season the roast with the beef rub. The more marbling, the more flavor. I guarantee this one will be a big hit! Learn how to smoke bottom round with our easy smoking recipe. This is an affordable cut that is quite lean with plenty of beefy flavor. If you have an electric knife, that will enable you to shave the meat for sandwiches. How To Smoke Roast Beef Using an Eye of Round Roast. Cooking Directions: Slow Smoked Beef Round Roast. Cover your cooked roast loosely with a sheet of aluminum foil, in a 'tented' style. After seasoning the roast, throw it in the smoker and cook it until the internal temperature reaches 145 degrees Fahrenheit. They are often available at grocery stores and butcher shops in the 2 to 5-pound range. What makes these cuts stand out when they are sliced is having slices that include some of the seasoned outside and tender inside. I'm a husband, father, forever hopeful Vikings fan and pellet smoker fanatic. Let the roast cook for another 30 minutes until an internal temperature of 130F is reached. The level of doneness is based on the internal temperature of the roast as read by a digital meat thermometer. When serving, slice the roast against the grain. 250 F / 121 C Super Smoke 2 While the Traeger is preheating, prepare the roast: Trim any excess fat from the top of the roast down to 1/4 inch thick. What is the best way to brine the roast beef? Remove roast from smoker and tent with foil. Required fields are marked *. First, it is important to choose a well-marbled cut of meat. This will be my go to smoker roast beef recipe for now on. We often smoke a roast on the weekend so we can have tender, delicious French Dip sandwiches all week long. of kosher salt Method Step 1 Mix the ingredients of the dry rub in a mixing bowl and set aside. Continue smoking the beef until it reaches an internal temperature of 130-135F. Trim any excess fat from the top of the roast down. Smoked Bottom Round Roast Recipe Ingredients 3 lbs. With a little practice, youll be able to produce precisely smoked, flavorful meat. 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. Slather the entire roast with the butter mixture using a rubber spatula. Beef top and bottom roast are often confused, but there are distinct differences between the two. 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smoked round roast