Smoked bottom round roast cooked low and slow over oak wood for the perfect plate of barbecue beef. Prepared with a quick dry brine and Texas-style paprika and garlic dry rub, this delicious beef cut can feed a crowd! Learn how to bottom round steak recipes bottom round with our easy smoking recipe.
What is Beef Bottom Round Roast? Today we’re looking at bottom round basics from dry brining to seasoning, and how to smoke it for the perfect plate of tender sliced roast beef. Just like smoked top round, beef bottom round roast is best served sliced. This makes it great either for sandwiches or paired with other beautiful smoked side dishes. Because the leg is a well-exercised part of the cow, the bottom round has a low fat content and marbling. This makes it lean, and prone to turning dry or tough. However, with a good salt dry brine, we can cook it efficiently on the smoker.
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. While both cuts are best slow-cooked in moist environments, they do still need to be treated in slightly different ways. 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. A major difference is that top round is more tender than bottom round. Bottom is a more well-worked muscle, making it leaner and lower in fat content.
While top is usually bought whole or halved, bottom is comprised of three sections: The eye, the flat, and the heel. For this recipe, we’ll be using a whole bottom roast. The best way to buy bottom round roasts, or any other cut of beef, is by ordering directly from the butcher shop. However, if you’re unable to get there in person and are purchasing a roast online, make sure that the vendor ships overnight so that your meat arrives fresh. Breaking the wood into thin pieces, or chips is better for smoking than chunks because it burns more evenly. For a good dry brine, all we need is half a teaspoon of kosher salt per pound of meat.
Simply apply an evening coating of salt over the beef, before leaving it in the refrigerator overnight or for a minimum of two hours. Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature. Set up for indirect cooking and add wood chips to coals. In a medium-sized bowl, combine the rub ingredients. Coat the beef with a thin layer of yellow mustard. Apply the rub to the beef, covering all sides.
Put the beef roast on the smoker racks. Remove roast from smoker and tent with foil. Leave to rest for 10-15 minutes. Smoked prime rib cooked low and slow in your favorite barbecue smoker or charcoal grill. Smoked top round cooked low and slow over oak wood for the perfect plate of barbecue beef. Tri-tip is a fantastic cut of meat that can go a long way at your next BBQ.