Smoked Beef Bottom Round

Name: Smoked Beef Bottom Round
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: 3 lb beef bottom round roast; 1 ½ tsp kosher salt; yellow mustard; ¾ cup kosher salt; ¾ cup black pepper; 1 ½ tbsp garlic powder; 1 ½ tbsp onion powder; 1 ½ tbsp paprika; 1 tsp cayenne powder

7 steps

Prep:10minCook:2h

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!

Updated at: Wed, 16 Aug 2023 21:04:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories396.7 kcal (20%)

Total Fat15.8 g (23%)

Carbs13.2 g (5%)

Sugars0.5 g (1%)

Protein50.6 g (101%)

Sodium11813.8 mg (591%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 lbbeef bottom round roast

1 ½ tspkosher salt

yellow mustard

¾ cupkosher salt

¾ cupblack pepper

1 ½ Tbspgarlic powder

1 ½ Tbsponion powder

1 ½ Tbsppaprika

1 tspcayenne powder

Instructions

Step 1

Prepare the roast by evenly coating it in a thin layer of Kosher salt. Leave it to dry brine for 2 hours in the refrigerator.

Step 2

Fire up smoker to 225°F (107°C). Set up for indirect cooking and add wood chips to coals.

Step 3

In a medium-sized bowl, combine the rub ingredients.

Step 4

Coat the beef with a thin layer of yellow mustard. Apply the rub to the beef, covering all sides.

Step 5

Put the beef roast on the smoker racks. Close door or lid, and smoke until the beef's internal temperature is 130°F (55°C) for medium-rare, about 2 hours.

Step 6

Remove roast from smoker and tent with foil. Leave to rest for 10-15 minutes.

Step 7

Slice beef thinly to serve.

View on theonlinegrill.com

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