Smoked Bottom Round Roast with Dry Rub

Recipe by East Oak

Smoking a bottom round roast is simple and rewarding, yielding a dark, flavorful crust and a tender taste from end to end.

Flavor & Texture

Smoked flavor	Maturity	Humidity	Taste	Smell
Moderate Flavor	Medium	Moderate	The beef is tender and juicy, with a thick texture.	Moderate smoky flavor, strong aroma.

Prep time	Cooking time	Total time
1 hour	1 hour 45 min (depending on internal temperature)	2 hours 45 min

1. Prepare the Beef Roast:

Pat the beef roast dry with paper towels to remove any excess moisture.
Rub the roast evenly with a thin layer of yellow mustard. In a bowl, combine black pepper, garlic powder, onion powder, brown sugar, chili powder, and sea salt. Coat the roast evenly with the spice rub.
Let the seasoned roast marinate at room temperature for 30 minutes to 1 hour to enhance the flavors.

2. Preheat the Smoker

Preheat the smoker to 250°F (121°C) and allow it to stabilize for about 20 minutes.

3. Smoke the Roast:

Place the beef roast in the smoker, inserting a meat thermometer or probe into the center to monitor the internal temperature.
Smoke at 250°F (121°C) for approximately 1 hour and 45 minutes, or until the internal temperature reaches your desired doneness:135°F-140°F (57°C-60°C) for medium-rare/145°F-150°F (62.8°C-65°C) for medium

4. Rest and Serve:

Once the roast reaches your desired temperature, remove it from the smoker and let it rest, loosely covered with aluminum foil, for at least 10 minutes. This allows the juices to re-distribute evenly.
Slice the roast against the grain and serve with your favorite sides.

*USDA safe minimum for pork (non-ground) - 145°F（62.8°C）

Serves: 6

Amount Per Serving: