How Long to Smoke a Bottom Round Beef Roast for Perfectly Tender Meat

Smoking a bottom round roast may seem intimidating, but with the right technique, it can turn out incredibly juicy, smokey, and delicious. This inexpensive cut benefits greatly from the low and slow smoking method. If you are wondering how long to smoke bottom round roast, you’ve come to the right place! In this detailed guide, we will cover everything you need to know to smoke a flavorful and tender bottom round.

What is a Bottom Round Roast?

The bottom round roast is cut from the back leg of the cow. It’s a very lean, budget-friendly cut that can be tough if not cooked properly. Bottom round consists of three muscles – the eye of round, bottom round flat, and heel. For smoking, we recommend getting a whole, boneless bottom round roast, ideally 2-3 pounds.

Due to its leanness, bottom round needs special attention when cooking to turn out tender. With the right technique this affordable cut can be just as delicious as pricier roasts. The key is cooking it low and slow.

Why Smoke a Bottom Round Roast?

Smoking is the ideal technique for bottom round roast for a few reasons

• Infuses smoky flavor – The low and slow smoking method allows the meat to gradually absorb delicious smoky flavor. Oak, hickory, mesquite, or apple wood complement beef well.

• Breaks down connective tissue – Connective tissue in the muscle needs time to break down and become tender. Smoking gives enough time for this to happen.

• Keeps the roast moist – Smoking uses indirect heat rather than high direct heat, preventing the lean meat from drying out.

• Adds flavorful bark – The smoking and searing steps create a flavorful, textured bark on the outside.

• It’s easy – Smoking a roast is one of the easier cuts to smoke since you don’t have to tend to it as much as quicker-cooking meats. Set it and forget it!

With the right timing, a smoked bottom round roast can turn out incredibly juicy, smokey, and tender enough to cut with a fork. Let’s look at exactly how long that takes.

How Long to Smoke Bottom Round Roast

The timing for smoking bottom round roast depends on a few factors:

• Weight – A good general rule is 30-35 minutes per pound. A 3-4 pound roast takes 2-3 hours.

• Doneness – Cook to medium rare (130-135°F) for the most tender results. Well done roasts will be tougher.

• Temperature – Use a lower smoking temp around 225°F for the best texture.

• Wood choice – Harder woods like hickory or oak require more time than lighter fruit woods.

Here are general guidelines for smoking times:

• Medium rare (130-135°F):

  • 2 pound roast: 1 1⁄4 – 1 1⁄2 hours
  • 3 pound roast: 1 3⁄4 – 2 hours
  • 4 pound roast: 2 1⁄4 – 2 1⁄2 hours

• Medium (140°F):

  • Add 15-30 minutes

• Well done (160°F):

  • Add 1 hour or more

These times are for smoking at 225°F. If smoking at a lower temperature, extend the cooking time. If smoking at 250°F, reduce the time by about 15 minutes.

Always use an instant read thermometer to check for doneness rather than relying solely on time. Cook to your preferred internal temperature to ensure the perfect doneness.

Step-By-Step Guide

Follow these simple steps for smoking bottom round roast like a pro:

1. Choose the Roast

Select a 2-3 pound boneless bottom round roast. Choose one with good marbling throughout for the most flavor and tenderness.

2. Prep the Roast

Trim off any large pieces of fat, then rub the entire roast with olive oil. Season generously with salt, pepper, garlic powder, or a savory beef rub.

3. Preheat Smoker

Set up your smoker for indirect cooking at 225-250°F using your choice of wood like hickory, oak, or apple. Bring to temperature before adding the roast.

4. Add Roast to the Smoker

Place the roast directly on the cooking grates or in a disposable foil pan. For easier cleanup, line with foil.

5. Smoke the Roast

Smoke the roast until it reaches your target internal temperature, about 30-35 minutes per pound. For medium rare, smoke until 130°F.

6. Rest and Slice

When done, remove roast and let rest 15 minutes before slicing across the grain. Serve with your favorite sides!

And that’s all there is to it! With the right timing and temperature, you will have a tender, juicy smoked bottom round roast.

Pro Tips

• Use a salt-based dry brine for 2-12 hours before smoking to boost moisture and flavor.
• Add a compound butter under the roast’s skin or on top for added richness.
• Spritz roast every 45-60 minutes with apple juice or beef broth to prevent drying.
• Elevate roast on a rack so smoke circulates underneath.
• Wrap tightly in foil at 165°F if roast is drying out.
• Let roast rest 15-30 minutes before slicing for juicier results.

FAQs

Got questions about smoking bottom round roast? Here are some common queries:

What is the best wood for smoking bottom round?

Hickory, oak, and apple wood pair wonderfully with beef. Mesquite can overpower the flavor.

Should you brine a bottom round roast before smoking?

Brining is highly recommended. A salt-based dry brine for 2+ hours deeply seasons and boosts moisture.

What temperature do you smoke a bottom round roast?

Aim for 225-250°F to properly break down connective tissue in the time allotted. Higher temps risk drying out the lean meat.

How do you keep bottom round roast from drying out?

• Brine before smoking
• Smoke at a lower temp (225°F)
• Spritz with broth during smoking
• Wrap in foil at 165°F to finish cooking

Can you smoke a bottom round roast to well done?

You can smoke it to well done but it will be less tender and juicy. For well done, wrap in foil at 160°F to finish cooking tenderly.

Make Delicious Smoked Bottom Round Tonight

Smoking bottom round roast may take patience, but the rewards are incredibly worth it. With a good salt brine, savory rub, and proper smoking time, you will have fork-tender roast beef with the perfect amount of smoky flavor. Use this guide to smoke a mouthwatering roast that your whole family will love.