Smoked Bottom Round Roast Recipe

Discover the ultimate Smoked Bottom Round Roast Recipe, expertly crafted with a dry brine and seasoning technique for unparalleled flavor. This guide walks you through the steps of coating your roast in rich butter, slow-smoking for that perfect infusion of smoky taste, and finishing with a high-heat sear to create a delectably caramelized crust.

Course BBQ, Main Course

Cuisine American

Keyword Smoked Bottom Round Roast Recipe

Prep Time 1 15

Cook Time 2 30

Servings

Calories 398kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

3 lb Bottom Round Roast
3 tsp Kosher Salt (1 tsp of salt/ pound of meat)
1/2 cup Butter softened
2 tbsp Prime Rib Rub or other dry rub

Horseradish Sauce

1/2 cup Fresh Chives minced
1/4 cup Sour Cream
1/4 cup Heavy Cream
2 tbsp Horseradish
1 tsp Worcestershire Sauce
Salt & Pepper to taste

Instructions

Dry Brining

Remove the bottom round roast from the packaging and pat it dry with paper towels. Trim any hanging pieces of fat and any visible silver skin.
To keep the roast nice and round, you can tie butcher's twine around it every 1.5-2 inches or so if desired. This isn't necessary for cooking but for appearance.
Evenly coat the entire roast in the 3 tsp of kosher salt. Place on a wire rack over a baking sheet and into the fridge, uncovered for up to 24 hours to dry brine.

Smoking

Preheat the smoker to 225 F. and set for indirect heat.
Remove the dry brining roast from the fridge and set it aside.
In a bowl, combine the prime rib dry rub and the softened butter and mix to combine.
Using your hands, cover the entire roast on all sides in the butter mixture.
Place the buttered roast onto the center of the smoker grates and smoke until the roast hits an internal temperature of 115 F, this takes about 1.5 hours but monitor based on temperature and not time.
Remove from the smoker and let rest for 30 minutes.

Searing

Preheat a large cast iron skillet over medium-high heat on the stove. Use a little neutral oil in the pan for searing.
Carefully place the roast into the pan and sear it for 1-2 minutes on all sides until the internal temperature comes up to 130 F. or until it hits your desired level of doneness.
Remove the roast from the cast iron skillet and thinly slice pieces for serving alongside the horseradish sauce or other sauces as desired and enjoy.

Notes

Dry brining is not necessary, but it does add to the overall flavor of the roast. I highly encourage you to try it and plan if time allows.

Nutrition