Smoked Beef Bottom Round
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!
Servings: 6
Ingredients
- 3 lb beef bottom round roast
- 1 ½ tsp kosher salt
- yellow mustard
Dry Rub
- ¾ cup kosher salt
- ¾ cup ground black pepper
- 1 ½ tbsp garlic powder
- 1 ½ tbsp onion powder
- 1 ½ tbsp smoked paprika
- 1 tsp cayenne powder
Instructions
- 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.
- Fire up smoker to 225°F (107°C). 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. Close door or lid, and smoke until the beef's internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
- Remove roast from smoker and tent with foil. Leave to rest for 10-15 minutes.
- Slice beef thinly to serve.