Round Roast Season, and place on a rack in a dish. As soon as it got to 155 F I pulled it and it still had some colour. Injecting Marinade: 125 ml (1/2 cup) beef stock 15 ml (1 tablespoon) soy sauce 15 ml (1 tablespoon) Worcestershire sauce 3 ml (1/2 teaspoon) onion powder 3 ml (1/2 teaspoon) garlic powder Instructions Mix together the injecting marinade. Fum 3h a 225f jusque 140f Preheat your smoker to 225 degrees F with your favorite hard wood. Find out more here, or sign up below! Put the digital thermometer in the roast's middle. It was probably the most moist pork shoulder we had made yet. Learn more. Je suis content que vous l'ayez apprci! Compliments came from all attending and then again when I sliced up the remaining roast and made up some "care packages" for friends that couldn't attend. Love it. Thats awesome Jeff! We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. So that is what we are sharing with you here! Insert the needle into the roast, poking around to create a pocket and then injecting the liquid. My smoked roast beef is a family favorite dinner for good reason! Rump Roast; Black Pepper; Carrots; Garlic Powder; Olive OIl; Red Potatoes Matching search results: No. We cooked this one for about 4 hours, until it reached an internal temperature of about 130F (54C) for rare. And I'll continue to use it. Then we pull and eat. Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap. Before you put the pork on the smoker, rub it down with yellow mustard, and then sprinkle your favorite dry rub generously all over. Preheat your pellet grill, season your meat, and smoked it right on the grill grates for 3 hours at about 225. I prefer to dry brine my beef roasts with seasoning at least overnight and up to 2-3 days for the best flavor. Your spectacular roast is a wonderful part of a Sunday roast dinner. Bring the foil up around the roast to make a "bowl" or packet for it. This was honestly our favorite smoker recipe to date. Become an ATBBQ Insider to receive exclusive communications about Promotions, Sales, and Events! Put the Dutch oven on the grill grates, close the lid, and cook the roast for 25 to 30 minutes, or until the outside is browned. I recommend using the microwave and heating it up in the au jus for the best results. It wouldnt be uncommon for it to take at least 12 hours at 225F. This is a lean cut of meat, so as long as you cook it to medium-rare, toughness is probably just the meat's fault. Shredded beef dips are pretty easy to reheat. When you're ready to cook, set the Traeger to 450 and let it heat up for 15 minutes with the lid closed. And it smelled sooooo good while it was smoking! Less heat takes some time to kill. unless Ive missed something, An interesting idea. I hope you like it. is an inexpensive cut of Plus all of the simple steps for an incredibly delicious roast beef! Add Beef Broth and Cover with Aluminum Foil 7. Place JavaScript seems to be disabled in your browser. Start by setting up your pellet grill as instructed in the manual. Place the steak in your refrigerator for 90 minutes. 1 week ago umami.site Show details . Im going to guess that you loved it!!! gonna make my husband refer to me as that from now on. In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. This cut has unique properties that make it ideal for being served in sandwiches. Toast your buns under a broiler, top with the shredded beef and cheese, and place briefly back under the broiler to melt. As an Amazon Associate, we earn from qualifying purchases. In this dish, beef is braised in soy sauce and served in the broth, or sometimes with mushrooms. Let cook on the grill for approximately 2 1/2 to 3 hours. Apply across the entire meat surface, injecting every 1-2 inches. The key is to keep an eye on the temperature as it cooks. Ground Chuck: What Are The Differences? 2. I should explain that the reason She Must Be Obeyed is that she is beautiful and spoils me rotten. 450 F / 232 C 2 Add the fresh garlic, thyme, salt, oil, and vinegar to a food 4.1/5 (15) Ive also heard of people having success with rump or tri tip as well. I put the roast on the pellet smoker, preheated to 270 F with a temperature probe inserted so I could keep track of the internal temperature. In this article, we will walk through where the bottom round roast comes from on the cow, its lean make-up, and the best ways to prepare it for meals. Weve definitely done it overnight. Once it starts smoking, set the temperature to 180F and let come to temperature (about 10 minutes). You are welcome Alicia! WebA very easy smoked beef roast for a pellet grill. We smoked our 1 Get the smoker ready to go. I had great success injecting marinade into pulled pork in a prior post. Coat all sides of the roast in the mixture of oil and fresh herbs. More . Bottom Round Roast FAQs Is Bottom Round Roast a It will turn out yummy anyways . Pull. I, too agree with you. Can I get everything done in 8 hrs to start eating? Plus the leftovers are absolutely perfect for slicing thin and piling high on some smoked roast beef sandwiches or French dip sandwiches. I am no expert on food pathogens but it is my understanding that the reason sous vide is safe cooking at such low temperatures is that it cooks for many hours. Ideally, the roast should be at room temperature before it goes into the smoker. This should kill any surface contamination. This smokey, intensely beefy roast takes minimal effort. and no worries. 3. As you shred, incorporate some of the reserved juices for an extra moisture boost. However, we were up against a deadline last time we made pulled pork, where we needed it to be done in time for a dinner we were having with some friends. WebUsing a sharp knife, score the fat-cap side of the rump roast. Then starting probing it by inserting the probe in the thickest part of the cut, if it registers 160-165F then take it off the grill. When I cook for leftovers, I can eat good food all week without having to cook from scratch. I find if you sear first, the meat doesnt take on as much smoke flavour. No because the outside of the injector needle would still have to pass through the outside of the roast, where pathogens are located. Place meat back into the pan and add chopped onions, potatoes and carrots. This means you'll have plenty of time to prepare your side dishes for the perfect family meal! Doing a pork butt right now for the guys at the job site (never go anywhere without my smoker!) By submitting above, you agree to our privacy policy. For the best experience on our site, be sure to turn on Javascript in your browser. You can also roast an eye of round. Preheat the smoker. At that point we had to turn the temp up to 225F and start our ribs on the same grill, so the shoulder went up to 225F at this point too. Pat it dry with a paper towel if needed, then massage BBQ rub into the beef, all over, including the sides. It will start to climb again soon, and you will be back on track. Place water pan in smoker chamber and add wood chips to firebox or coals. As the name "roast" suggests, you can roast a bottom round. 3 lbs round roast 1 tbsp salt 1 tsp black pepper 2 tbsp dijon mustard 4 cloves garlic minced 2 tbsp fresh rosemary minced 4 tbsp butter Fresh rosemary and salt for garnish For the smoked horseradish cream sauce cup heavy cream 1 tbsp butter 1 shallot minced 1 tbsp mayo 1 tbsp spicy mustard 2 tbsp sour cream 8 oz high-quality Looking for other recipes/methods for smoking your favorite type of meat? So youve cooked the perfect brisket. I use sous vide , why is 133 temperature ok in sous vide and not okay when smoked? We just spray every 30 minutes until we go to bed, and then pick it up again in the morning until it is ready to wrap. Rub olive oil over roast and sprinkle with dry rub. Meanwhile, kick up the Traeger's temperature to 450F. Then put it on the smoker ( i have a camp chef) at midnight at 180. For a tender, juicy bottom round roast, follow the steps below. Youll learn all you need to know about the bottom round roast! Other options include brining the beef or injecting beef broth into your roast before smoking. We served it with She Who Must Be Obeyeds wonderful potato salad and broccoli salad. Put the roast on the foil, and then sprinkle the steak seasoning on top. Wrap the roast. of Smoke on your Traeger at 180 degrees Fahrenheit for 4 to 5 hours, until the meat is dry but chewy and somewhat bendable. Look at all that fur Don't know if Keeping the roast wrapped in the foil, carefully place it on a 225F pellet grill. Eye Round Roast, Grilled I changed over to Charcoal! Getting crafty this weekend What's it going to Oak and hickory are two of the best wood chips to use when smoking meats, along with mesquite which has a strong and distinct smoked flavor. Slice and enjoy. Remove, rest, chill slightly and slice 1.5mm thin. Let rest 1-3 hours. It has a robust, meaty flavor, especially when roasted or braised, allowing the liquid to take on the meatiness and distribute throughout the cut. 1 week ago umami.site Show details . Before I put the meat on the grill, I sprinkle a little water on the coals to cool them down. Place the sliced onions in the bottom of a large disposable Remove the hatch on your two door diffuser, or the entire diffuser. Love it. Smoke at 250 degrees F for about 4-5 -Kristi. Tender, juicy, pork shoulder takes its time on the Traeger for a worth-while finished product. It should be great on a rotisserie, the make such a moist meat! Cover with lid. Remove the peppers from the bag. Remove from grill and cover with foil. Place your chuck roast pieces onto the grill with at least 1/2 space between each piece. However, if you are doing it in an oven, that may be an option. Got most of our fall and winter garden planted tod But our recommendation would be to braise the cut. Matching search results: No. Raise the temperature on the Trager to 225F. Since by that time (theoretically), you wouldnt be spreading the pathogens around (since theyre already dead) . Remove from the grill and rest. Season the steak with the rub on both sides. While I would normally baste these roasts, I try to keep my smoker closed from start to finish. If youre striking out finding a bottom round roast online, its worth the leg work to find a local farm or butcher and support your community as well. Read on, and well break down the differences and why you might choose one over the other. Thank you for sharing David! Your email address will not be published. Cook for an additional 3 hours, or until the roast is shreddable and around 205 internal temp. Hormone-free, grass-fed beef will boast a deeper, more concentrated flavor. According to the USDA, a roasted 6-ounce portion contains 290 calories, 50.6 grams of protein, and 8.2 grams of fat. Let the meat rest anywhere from 1-3 hours. This cut has many names such as rump roast, pot roast, or plain round roast, and since its so low in fat, its not very good when cut in steaks but its great for braising and slow cooking. You will be rewarded with a juicy and tender roast that will taste amazing. https://oldfatguy.ca/marinade-injected-beef-roast/, http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf. . Put the roast into a pan along with some beef stock, onion, garlic, and au jus. Become an (even) better griller. Cover the Dutch oven with foil and continue cooking Wipe up excess liquid that has escaped the roast. Due to the injecting process, it is not safe to cook it less. I RECOMMEND THIS TO ANYONE THAT COOKS IN A SMOKER. Am I spraying every 30 minutes for the whole 12 hours? Start your grill and turn the heat to medium to medium-low, or build a fire on one side and put the meat on the other. Packed with our most popular recipes includingbrisket, pulled pork, ribsand more! Slice the flesh of the peppers into thin strips. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I prefer to try and increase the umami flavours. When served hot, this fat melts slightly and adds juiciness to every bite. According to the USDA, a roasted 6-ounce portion contains 288 calories, 48.2 grams of protein, and 9.1 grams of fat. Serve with horseradish sauce. Thanks for the tips and the recipe. You sure can. Used a more expensive cut of steak and will definitely make this again. Lean eye of round roast doesn't have as many specks of fat. Let this smoke for at least three hours, or until the temperature inside is at least 165F. Rub the pork shoulder down with yellow mustard until well coated. If you are using a food dehydrator, follow the manufacturer's Id recommend 225F for the full time. Remove meat and cover with foil, then deglaze with the pan with cooking wine or liquid of your choosing. Slather the paste over all surfaces of the roast. Remove meat from the grill and place it into a roast pan. Each roast I hope I can tune up my Traeger temperature controller to get a more awesome result on the next long cook. Tender savory beef dip made with shredded beef and heaped onto hearty rolls with a large side of au jus just for dipping! Eye We like to use these bear paws to do the job they are incredibly efficient to use! Shaved roast beef on a delicious, hearty buns, and all of the au jus to dip it in. Smoke 7 bone chuck roast on low, at 225 degrees F for 2 hours. Combine the garlic, rosemary, thyme, Cattlemans Grill California Tri-tip Seasoning and olive oil. Place the roast into the Or, build a fire on one side and put the meat on the other. Im doing this right now. A whole brisket can be quite an intimidating cut to slice through, and the way you slice it actually affects the final. I have adapted it a bit for kalua pig. I will tell you a lot of people have made this recipe to rare and told me they had no problems. 4 Smoke Reduce the heat of the grill to 200-220F. The sewing project is done! Smoke the chuck roast for 1 1/2 hours. This recipe for your pellet grill is quick, easy, and tastes great! Use the techniques from these classes to spark up your skills. Make 12 cuts in the top of the roast and put a half clove of garlic in each. Hi Steve, Add reserved juices, and additional dry rub to taste. It', Getting crafty this weekend What's it going to, #gardenfail We planted our pomegranate tree t, Einkorn Chocolate Chip Cookies Twist on a Classic, Tender, Juicy, Traeger Smoked Pork Shoulder / Pork Butt, How to Make Pumpkin Puree in 3 Easy Steps, Fermented Foods Part 1: Sourdough Starter. After about an hour and fourty five minutes on Place the roast directly on the smoker rack. I do not recommend the use of any type of chemical sterilization (chlorine, alcohol, peroxide, etc.). #gardenfail We planted our pomegranate tree t That Johnny's powder is just my personal favorite. Mix well to form a rough paste. Pour the beef broth into the pan's bottom. I HOPE that after reading this post and seeing these pictures you are convinced that you, too, have to give this smoked pork shoulder a try! Spread the steak spice over the surface of the roast. I also have friends who inject and then cook to rare and have never had any problems but there is a risk to that. Apply the Chuck Roast Seasoning 3. And thank you for sharing your timing, I love to get other peoples experience with the recipe shared here as tips for others. The beef roast should rest for 30 minutes or more after being wrapped in foil and a towel. The bottom round roast should be cooked until it is very tender, to an internal temperature of 204 degrees Fahrenheit. A rump roast is a cut of meat from the bottom round otherwise known as the fleshy hindquarters, or rump of an animal. The surface pathogens will be dead already. Smoke at 180F for ~12 hours, until the meat reaches an internal temperature of at least 160F, up to 180F. Make sure that you use the recipe card below for the full instructions when you are actually cooking this! Check out some of these other posts! grilling This can take anywhere from 6-12+ hours depending on the size of the cut of meat you are working with, if it is bone-in, etc. This will take anywhere from 3 to 4 hours. Web Roast Braise Steps 1 Make the roast: When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. 450 F / 232 C 2 Add the fresh garlic, thyme, salt, oil, and vinegar to a food 4.1/5 (15) Whether you love a bowl full of fresh veggies or a simple, pizza poque poque with bagnet as topping, at Bistro Candon Siling duwag: I thought that, Tis the season for freshly baked snickerdoodle cookies and red- and green-frosted cupcakes and. Smoked pork shoulder is one of our go-tos on the Traeger. Yup! The methods we will discuss, Your email address will not be published. Place enough onion slices to cover the bottom of the slow cooker, then place the meat on top. Combine the ingredients for the horseradish spread and mix well to combine. We also put out all the fixings for a really tasty pulled pork sandwich: small soft rolls, coleslaw, pickled red onions, Carolina BBQ Sauce. Wrap the roast tightly in foil and then a towel after you take it off the grill. Slow Smoked Beef Round Roast: How to Cook. Sprinkle a lot of seasoning all over the roast, and then stick your meat probe into it. This cut is from the round portion, close to the rump. We like to thaw it out, then cook it in a skillet until the edges get crispy. 1 -> Cook this roast by temperature not time. Smoking the Chuck Roast 5. Read More: Sous Vide Roast Beef | BEST RECIPE | Tri Tip YouTube From: www.simplyrecipes.com . There's nothing as impressive as a huge cut of prime rib on the Traeger. Load the injection into your pistol grip injector. I have three favorite methods for seasoning my roasts: Once you've selected your desired wood chips or pellets, load the hopper or chip basket and preheat your pellet grill, Traeger, or electric smoker to 225F (107C). Put in a smoker preheated to 270 F. You could also use an oven but would not get a smoke taste. We used this Pork Injection Marinade that we found on The Spruce Eats, and it was certainly yummy! Its a versatile piece of meat that will no doubt leave you with leftovers, more money in your wallet and enough lean protein to build muscle. However, when you push a syringe into the meat several times, you run the risk of transporting the pathogens from the surface to the interior. @Nicole Johnson, Follow up here in the comments since my review doesn't show. WebHow to Cook Eye of Round Roast on Your Traeger We'd recommend turning this cut into deli-style roast beef. Bring the temperature of the Traeger down to 225F. In the morning i leave it (dont spritz at all) til the temp says 160. Once you get to ~160F the temp will get stuck for a while dont worry! 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. With an injecting syringe, inject the marinade every inch of both sides of the roast. Sink your teeth into a beefy Italian sandwich that's smothered in melted cheese. WebHow to Cook Rump Roast on Your Traeger We recommend our smoked pot roast technique for rump roast. Readad-freeon your phone, tablet or print out and spill BBQ sauce on them. If the injected marinade was boiled before being injected, would that be safe for cooking rare or medium? This breaks up the muscle fibers further, making your smoked beef roast portions even more tender! Toast buns lightly, spread with Vidalia Onion Mayo or Dr Pepper Barbecue Sauce, layer with thin sliced smoked roast beef. Either one of the aforementioned methods will yield a super-tender, succulent bottom round roast thats full of meaty flavor. I also dont like sweet in my beef injections. Expect to pay $20 to $30 for an eye of round roast. That would be my recommendation to try though! Become an (even) better griller. This piece of meat got a nice smoky flavor from the fire, which stayed with it even when it was cold. The prep required for a pork shoulder is pretty simple. Stick the roast in a hot oven or use a grill to sear the outside and youre done! And it worked beautifully! Cook for about an hour and twenty minutes, turning it every twenty minutes or so. Preheat your smoker to 225 degrees F. Place seasoned beef into your preheated smoker directly onto the grill. This cut is best for roasting, chilling, and serving in cold, thin slices in sandwiches. Smoked Beef Roast will create the ultimate Sunday dinner. Always watch the roasts carefully, whether they are roasted, braised, or smoked, with a close eye on your beef toward the end of the cooking cycle. Insert your cloves of g arlic into these wholes. Spooning sauce over the slices will improve the dry texture. Get the grill or smoker ready with a 300 fire with hickory wood if available. Check for Doneness 6. Ive used chuck successfully (and thats what we normally use). Looking to cook a delicious and juicy beef round eye roast on your pellet grill? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Get BBQ guides, recipes, and our free digital cookbook sent straight to your inbox. Cut 12 slits into the surface of your roast and insert a half In summary, for an 8 pound boneless pork shoulder, smoke at 180F for 12 hours (or until internal temp reads 160-180F), turn up heat to 225F, and smoke an additional 4 hours (until internal temp reads 200-210F). The bark is so beautiful and I am so happy to have a new, overnight, method for pork butt. Im so happy hear you loved it! Place enough onion slices to cover the bottom of the slow cooker, then place the meat on top. Shredded, loaded on toasted hoagie rolls, and then topped with ridiculous amounts of smoked gouda for one of the best dip sandwiches EVER. You can keep it simple, like I am here, with a basic seasoning blend that's fantastic for beef. I dont know much about sous vide so I cant offer much advice. I am going try this on a leg of lamb. Those are other sections I promise to cover soon! Posted in Recipes, Videos, Entres and Beef. Low and slow will do it also. It notes that raw meat needs to be brought to an internal temperature of 130 F for almost 2 hours to pasturize. She said it was a cheep cut and it need to be marinated. Membership is FREE! That said, if you were to sear (brown) the meat on all its sides and then inject the marinates into the roast this would kill off the germs on the outer surface of the meat and prevent spreading germs to the internal parts of the meat. Grab a slab and round up your family, you're about to be the hero of this Sunday meal. On the day I made it, I had company, and once more during the week. WebPlace Roast over prepared grill and close the grill. Our Smoked and Shredded Beef Dip Sandwich takes a tender beef roast and slow smokes it before it gets sealed and braised in a savory au jus. If braising, allow the roast to cook until it is tender, approximately 204 degrees. No, its not the liquid thats a problem, but the stuff on the outside of whole muscle meat, that you dont want to put inside the meat, Mike is right. Braising is also known as pot-roasting and is the process of searing the meat on all sides first, then cooking it at a low temperature with a liquid over an extended period of time. This is normal! Its lean, flavorful, juicy, and tender when cooked low and slow. Otherwise, the lean cuts tend to dry out rapidly and become tough once cooked beyond medium-rare to medium. Learn how to cook a Beef roast a Kamado Charcoal grill - it is sure to get some delicious smoked flavor, and come out tender and juicy. Enjoy. Put the roast right on the grill and heat it to 225 degrees (122 degrees Celsius). Grab a slab and round up your family, you're about to be the hero of this Sunday meal. I am not willing to take that risk. Look no further! Required fields are marked *. This recipe results in a sweet and tangy smoked pork with the help of the occasional misting of apple cider vinegar. Add more chopped onions, potatoes and carrots. I agree it is the needle pushing pathogens in but do not agree with the searing first if you are smoking. For this Roast Beef Recipe if desired, pre-sear the beef or pork shoulder for more flavor: In a Dutch oven, heat 1/4 cup vegetable oil on medium-high heat until slightly smoking, then sear the meat for about 2 minutes each side until brown. For optimal flavor, use Super 4.8/5 (83) Phone: (800) 872-3437 Category: Beef . Put it on a platter, rub it all over with oil, and then rub the spices into it. It makes a great meal. Web1. Sounds great! You should be able to find it for $5 to $7 per pound. What a feast we had! Can you inject meat and then cook it in a crock pot or oven? http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf. I LOVE French Dips. Most of the rump roasts sold in commercial supermarkets are beef or veal, but this cut is possible from any sort of four-legged game. Don't forget to tag me when you try one of my recipes! You can also sprinkle some of the dry rub into the meat to make sure the seasoning gets evenly dispersed. However, not all cows are raised equally, and its worth your time to source ethically raised animals. 3 -> Before slicing and serving your smoked roast, allow it Sadly, no. Pull the pork shoulder off the Trager, and reserve the juices. It tasted like well seasoned beef. But we have been just as happy with smoked pork shoulder that we didnt inject. I am glad you enjoyed it! WebTraeger Chuck Roast Recipes tip find-best-recipes.info Season the piece of beef well with the salt, pepper, onion powder, garlic salt, and seasoned salt. Cover it tightly and let it cook at 275 for another 3-4 hours, or until the roast gets to about 205 and is easily shreddable. I was kind of hoping to do some of this overnight, thats 16 hours total time. Preheat your Traeger to 225 degrees Fahrenheit and use your favorite wood chips (see section below for a list of the different types of wood chips). It took another 4 hours at 225F to hit that internal temp of 205F we were going for. This Eye Round will be in the oven for a long time while you roast it, so you don't want to burn it. And we have saffron!! Place the meat onto the center of the grill, close the lid, and let cook for 3 hours. This very lean cut of beef comes from the rump section of the animal. Smoke the roast at 250F until the internal temperature reaches 125F, about 2.5 hours. The basic Take a knife and insert it 4-5 times in the roast halfway through. Therefore, choosing bottom round roast over other, more fatty cuts can help to keep your fat intake in check, while also providing quality protein for muscle growth and recovery. 3 Tablespoon vegetable oil or extra-virgin olive oil. <3, All text and images copyright OWYD, LLC - 2022 | Trellis Framework by Mediavine. This is YOUR pulled pork, so make it to your liking! I picked up a nice 1.1 kilogram (2 1/2 pound) top sirloin roast. Apply dry rub to all sides of the roast, massaging well so it binds with the meat. Wrap the pork shoulder in foil, and pour a Start your grill and turn the heat to medium-low. Make the glaze. I would push the syringe into the beef and slowly pull it out while injecting. Traeger Smoking a Beef Roast Preheat your Traeger (or any pellet smoker) to 250 degrees. Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. Do you put it fat side down or fat side up, Hi Michelle We did ours fat side up, but there are schools of thought supporting either way. I 2. A very easy add roast to disposable tin pan and add to pellet smoker set at 250 degrees. WebPut the roast directly on your grill grate, fat-side up, and cook for 3 hours, Add the broth and onions. WebPut the roast directly on your grill grate, fat-side up, and cook for 3 hours, Add the broth and onions. After resting for at least one hour, it is time to shred! Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. turning this cut into deli-style roast beef. You can, however, add a pan of water to your smoker to enhance the moistness of your smoking beef roast. Put the roast on the pellet grill and cook it for 4 hours, or until it reaches 130 degrees (if you want it to be medium-rare at the end). Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135F. Heres the quick-and-dirty run-down. Low and slow cant go wrong when cooking bottom round roast, but here are some tips to make sure the roast turns out delicious: Whether youre managing your macros or your budget, bottom round roast is a winner here. After 4 hours, or when the roast's temperature reaches 130 degrees, take it out of the pellet smoker.