When the roast reaches 120, pull it off the grill and allow it to rest for 15 minutes. This is normal! I did this for 18 hours and then let it rest in the fridge (cool down) overnight. Video producer A very easy smoked beef roast for a pellet grill. Remove the meat and let it rest on a cutting board tented with foil. . Combine the garlic, rosemary, thyme, Cattlemans Grill California Tri-tip Seasoning and olive oil. This cut is best for roasting, chilling, and serving in cold, thin slices in sandwiches. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. For the best experience on our site, be sure to turn on Javascript in your browser. I do know some who cut a thin slice off the surface but I question that safety. This breaks up the muscle fibers further, making your smoked beef roast portions even more tender! That sounds fantastic. Smokey Au Jus 1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, THEN add 4-6 Cups Beef Broth, 2 Tbs Tomato Paste, 1/2tsp Dry Thyme (4-5 sprigs Fresh) 1-2 ea Bayleaf Finish the Smoking process to the IT you want. The level of doneness is based on the internal temperature of the roast as read by a digital meat thermometer. And it worked beautifully! This was honestly our favorite smoker recipe to date. Hi there, I'm Angela! Start the Traeger according to manufacturer's instructions. Then i wrap it and put in a roasting pan and put it back on smoker on low smoke with temp set at 225. when it says 205 on temp. 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. Let cook on the grill for approximately 2 1/2 to 3 hours. This cooking method is best for tougher cuts of beef that contain low levels of intramuscular fat. Let this smoke for at least three hours, or until the temperature inside is at least 165F. It's showing as $40+ Can I just use an au jus packet? Cover tightly and place back onto the grill at 275. Put the roast into a pan along with some beef stock, onion, garlic, and au jus. WebSmoke on your Traeger at 180 degrees Fahrenheit for 4 to 5 hours, until the meat is dry but chewy and somewhat bendable. Ground chuck is a type of ground. There is a reason why not. http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf. Thank you so much. Place The charcoal makes the fire smell like a campfire, and the briquettes help it burn longer. Let the pork shoulder sit out at room temperature for about 30 minutes before you prep it to start smoking. And were taking this all the way with a savory, herbaceous smoked roast beef sandwich featuring fire roasted red bell peppers and a creamy horseradish spread! Traeger Smoking a Beef Roast. Use an instant-read meat thermometer to check the temperature. Bottom Round Roast FAQs Is Bottom Round Roast a 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. If you did this and then used Sous Vide at 131f you could easily reach pasteurization without over cooking. Id love to hear how it turns out. 1 Get the smoker ready to go. Season the steak with the rub on both sides. WebStart Traegering today with 0% APR. 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. Braising a bottom round roast will yield tender, shreddable meat thats packed full of flavor from its own juices combined with that of the braising liquid. 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). Your email address will not be published. Your spectacular roast is a wonderful part of a Sunday roast dinner. This was what I was wondering, because Im doing one today. Stick the roast in a hot oven or use a grill to sear the outside and youre done! You could get more flavour and that is usually a good thing. Ever tried a fried egg on top of your oatmeal? More Info At www.traeger.com Roast Beef On The Traeger Traeger Beef Pot Roast Traeger Recipes Rolled Rump Roast Top Round Roast On Traeger Visit site A quick sear and a long, slow cook on your Traeger will produce the tender, rosy roast beef you'll find at the local deli. beef There are quality options when purveying meat online, and its worth noting if youre having trouble sourcing locally. One 3oz serving of bottom round roast only has 5 grams of total fat, of which 1.9 grams is saturated. What about searing the outside to kill the pathogens before injecting? Each roast Im sure you have some happy co-workers! If you have a meat probe available to you, Remove the smoked roast beef when the internal temperature reaches your desired level of doneness. You can also get creative, and combine wood chips for customizing your smoked meat flavors. Not at the temperatures recommended in my post. Start the pork at 180F the night before and let it go for about 12 hours, or until the internal temp reaches at least 160F, but anywhere up to 180F (it just depends on how much patience you have :)). It's not the best cut for roasting or braising, but it does make excellent cold-sliced beef. Coat all sides of the roast in the mixture of oil and fresh herbs. Hearty breakfast burrito with veggie, eggs and smoked brisket filling wrapped in a crunchy cheese blanket. Har! It took just under two hours to get to 155 F. I brought the roast in and let is rest for 10 minutes and carved it. We make a big batch, shred it, eat it for a few days, and freeze the rest (vacuum sealed into single or double portion sizes). For now, I wanted to touch on some of my favorite things including great, lower-cost beef cuts for roasting and suitable wood flavors to use when smoking beef. of All thats left now is to slice it up. We set the Traeger to 180F, put the pork on about midnight, and let it smoke all night turning it up to 225F mid-morning to finish. I have been considering trying sous vide! Learn more. You may see this number in the UPC code on the beef package label at the supermarket. #gardenfail We planted our pomegranate tree t Pour the gravy over the roast in an even layer. 170 instant. So that is what we are sharing with you here! WebThe cook time is approximately 8 to 10 hours. I warm it up by dipping it in hot gravy, but I only do it long enough to warm up the meat and not cook it further. What about the wood we used? And I'll continue to use it. There is plenty of flavor there, so if you don't mind a little extra chewing, by all means try a high-temperature roast. Add Beef Broth and Cover with Aluminum Foil 7. All of these are wonderful woods to use when smoking beef cuts! and no worries. You could also reheat this on the stove if there is enough liquid left to simmer slowly and heat the meat through. The basic Quick note The pork shoulder is typically split into two cuts the pork butt or boston butt and the picnic shoulder. The butt is higher up, rectangular in shape, and usually more marbled. 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. For medium rare, the temperature should be 110F. Remove the stems and seeds and discard. Top tips for the perfect bottom round roast, Cattlemens Beef Board and National Cattlemens Beef Association, How to Slice Brisket (With Photo & Video Guide), Grilled Porterhouse Steak With Garlic Herb Butter, Grilled Brisket Breakfast Burrito with Jalapeno Cheese Blanket. The Best Cut Of Beef For Smoked Beef Roast, Internal Temperatures for Smoking Beef Roasts, Smoker (Traeger, pellet, wood, charcoal, or an electric smoker), Chocolate Chip Cookies Without Brown Sugar, Apply olive oil, or your preferred cooking oil, then, Apply Worcestershire sauce and apply the seasoning in the same way. Started it last night and about to pull it off the smoker and into a cooler. Cook for about an hour and twenty minutes, turning it every twenty minutes or so. To finish the meal, salt and Love it. It is great topping a salad, but you can also use it for nachos, tacos, burritos, (even lettuce wrapped) and probably more I havent thought of! Let rest 1-3 hours. While the pork is smoking at 180F, spritz every 30 minutes with apple juice. WebReduce the Traeger temperature to 225. Place the roast into the cajun seasoning, Butt Kickin' Blacken, Original Recipe, to taste. Looking to cook a delicious and juicy beef round eye roast on your pellet grill? Wow Paige! Heres an experiment you may consider to inject and keep the pathogens at bay Take a roast that you would sous vide for 24 hours at say 131 degrees Fahrenheit . That would suggest that the surface of the meat would be safe after 2 hours of exposure to 130 F water but I dont know if the water maintains that temperature. It is the germs getting on to the needle doing the injection of the meat contaminating the internal parts of the meat. Toast buns lightly, spread with Vidalia Onion Mayo or Dr Pepper Barbecue Sauce, layer with thin sliced smoked roast beef. Nutrition data provided here is only an estimate. I totally agree with everything you say. Preheat your smoker to 225 degrees F with your favorite hard wood. Become an (even) better griller. Season, and place on a rack in a dish. It doesnt matter if you place it fat side down or fat side up. Seriously, its not worth putting off any longer. Step 4 | Add Herbed Butter and Sear: Right before putting the prime rib back on the grill, brush the remaining herbed butter all over it. Im so happy hear you loved it! The prep required for a pork shoulder is pretty simple. 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. It tasted like well seasoned beef. I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. We stumbled on an even better cooking method last time we made smoked pork shoulder, so this time around we decided to dial it in, making notes so we could be sure to repeat again. You can experiment with leftovers too. Smoke the pork shoulder. And to really make the meal complete try my blackberry crisp or apple dump cake for quick and easy desserts that will feed a family! Find out more here, or sign up below! Mix the salt, pepper, paprika, garlic powder, and onion powder until the rub is well blended. Lean eye of round roast doesn't have as many specks of fat. Love it. Instead of mustard i just use pink Himalayan salt. Obviously, you don't want to freeze it too much, because it would be impossible to slice. Yup! Low and slow smoked beef jerky with rich smoky flavor and tender, chewy texture. When people think of, 1 teaspoons coarse ground pepper 1 teaspoon kosher salt teaspoon garlic powder teaspoon onion powder INSTRUCTIONS Preheat your smoker to 250 F. Put the probe into the part of the roast that is the thickest. In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. While I would normally baste these roasts, I try to keep my smoker closed from start to finish. ! Bring the temperature of the Traeger down to 225F. Place your chuck roast pieces onto the grill with at least 1/2 space between each piece. Blacken the skin, then turn to blacken all sides. 1 (3 to 3-1/2 lb) beef top round, rumpor sirloin tip roast. 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. Apply dry rub to all sides of the roast, massaging well so it binds with the meat. Raise the temperature on the Trager to 225F. Both butts from my Costco pack are on the Traeger with Meat Church seasoned salt all over after yellow mustard application. If the injected marinade was boiled before being injected, would that be safe for cooking rare or medium? Grab a slab and round up your family, you're about to be the hero of this Sunday meal. Slice the flesh of the peppers into thin strips. Rub the roast on all sides with mustard and then season liberally with the Your email address will not be published. Mix well to form a rough paste. 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. WebHow to Cook Rump Roast on Your Traeger We recommend our smoked pot roast technique for rump roast. Combine the ingredients for the horseradish spread and mix well to combine. Put the roast in a large zip-lock bag and put it in the fridge for 4 hours. DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. This needs to be heated to 225*F. When you're done, put a sheet of foil on a cutting board or in a 9x13 dish. OkI dont want to start an argument but The bottom round roast should be cooked until it is very tender, to an internal temperature of 204 degrees Fahrenheit. 3 Tablespoon vegetable oil or extra-virgin olive oil. It includes the rump and hind legs of the animal. Let it sit with the salt on it at room temp for an hour. Bottom round roast is a common, economical cut that can be found at most local groceries, farms and butchers. Preheat Traeger Grills or Pitt Boss or whatever pellet grill youre using to 225 degrees F. Prep smoked 7 bone chuck roast. The picnic shoulder is triangular in shape, less marbled, and often includes the skin-on (good for a roast!). Slice the roast beef very thin (#2 setting on the LEM Commercial Slicer). This cut has unique properties that make it ideal for being served in sandwiches. Round Roast A poof for the living, Wow Paige! 2. Using a pastry brush or your fingers, coat the surface of the roast with a thin layer of olive oil. This sounds delicious . I have been working on a 10 lb, bone-in, pork butt since last night around 6:30 pm, using this method. WebSmoked Beef Roast | Umami . Bottom round roast usually comes in large 4lb to 5lb cuts and is generally a round piece of meat as its namesake suggests. So youve cooked the perfect brisket. Its got a beautiful black bark and that trademark jiggle that tells you its been cooked to perfection. Smoke for approximately 2 hours at 225 degrees F. Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast. Combine the garlic, rosemary, thyme, Cattlemans Grill California Tri-tip Seasoning and olive oil. It took about 14 hours to get to 160; then I put the roast in a foil pan, added liquid, then covered it with foil and smoked it at 225 until the thermometer went in without resistance, about 202 degrees. Thanks for the suggestion. Web1. Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap. Eye 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. 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. Smoke this hearty roast low and slow, then sink your teeth into a pre-historic chunk of protein that's dripping with flavor. This recipe results in a sweet and tangy smoked pork with the help of the occasional misting of apple cider vinegar. Expect to pay $20 to $30 for an eye of round roast. If you own a Traeger and youve never tried smoked pork shoulder (aka pork butt), you have to try it! 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). WebSmoked Rump Roast - Fox Valley Foodie. Required fields are marked *. Recipe Instructions Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.Give the roast a good rub down with Worcestershire sauce before applying the spice rub. If you want to speed up the process, just start at 225F, or bump it to that temp sooner than the 12 hours. For our ~8 pound shoulders we smoked recently, it took about 11.5 hours to get to 160F internal. 10 STEPS TO CHOOSING THE GRILL OF YOUR DREAMS, How to Select a Freestanding Grill that Will Last, Yoder Smokers YS480 Restoration & Upgrade, GrillGrate Anodized Aluminum Grill Grates, GrillGrates for Your Ceramic/Kamado Grill, Yoder Smokers YS480/YS640 Cast Iron Griddle, Noble Saltworks Pecan Wood Smoked Finishing Salt. And we have saffron!! Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. We used a sirloin cap roast in this particular dish, but any of the typical cuts of beef would work. Ill wake and continue to spritz all day tomorrow until a great meal. Slice and enjoy. YUM! You may not use it all. I injected every inch or so on both side. Your email address will not be published. Well, Hubby got creative and made his own blend equal parts of apple, maple, and pecan. Shred it. I appreciate that above marinade recipe is not sweet as most injection marinade recipes are ruined with apple juice or other sweet concoction. However, not all cows are raised equally, and its worth your time to source ethically raised animals. Smoke the glazed ham for 20-25 minutes. Remove meat from the grill and place it into a roast pan. Put the shoulder into a large pan, and shred. Place enough onion slices to cover the bottom of the slow cooker, then place the meat on top. Slow Smoked Beef Round Roast: How to Cook. The key to storing these is to not build all of the sandwiches at once. Due to the injecting process, it is not safe to cook it less. Truly Awesome. This very lean cut of beef comes from the rump section of the animal. Around the roast, put the potato, carrot, celery, onion, and thyme in the Dutch oven. This post will talk about how to reheat prime rib andhow to avoid ruining it in the process. Did the prescribed rest and the sliced it up for the table. Smoke this hearty roast low and slow, then sink your teeth into a pre-historic chunk of protein that's dripping with flavor. Put the roast into a pan along with some beef stock, onion, garlic, and au jus. And now Im here to share with YOU what we learned so you can repeat it as well! Trim excess fat and silver skin from the surface of the roast. Make sure the foil is high enough so that it doesn't spill out. Place the meat onto the center of the grill, close the lid, and let cook for 3 hours. Our favorite that we use all the time is Magic Dust Seasoning, created by BBQ legend Mike Mills. Insert your cloves of g arlic into these wholes. I am just a coward when it comes to possible contamination. Spread the steak spice over the surface of the roast. As much as you con do will add a nice crust to the meat, but its not essential to keep it up the whole time Good luck, I am sure it will turn out delicious! I dont know if you could cover the whole surface. When you're ready to cook, set the Traeger to 450 and let it heat up for 15 minutes with the lid closed. I ate Roast Beef with Gravy and Baked Potatoes, Roast Beef Sandwiches, and Smashed Potatoes. Before you put the pork on the smoker, rub it down with yellow mustard, and then sprinkle your favorite dry rub generously all over. Once rested remove the foil, slice against the grain, and serve. Smoke at 180F for ~12 hours, until the meat reaches an internal temperature of at least 160F, up to 180F. However, I have read about the possible dangers and I felt the need to report them. Pat it dry with a paper towel if needed, then massage BBQ rub into the beef, all over, including the sides. Put the steak in a smoker setup to smoke at 180 degrees - fat cap up. How to Reheat Prime Rib (So its Still Juicy), Smoking Times and Temperatures Chart: Free Printable Download, Smoking Your First Brisket Advice From Aaron Franklin, 42 Best Smoker Recipes To Try: Beef, Pork, Lamb, Chicken + More. Cut away the surface fat and silverskin from the eye of round. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Then I rubbed the surface with Louisiana Grills Chophouse Steak Rub. I mixed the injection ingredients together and used an injection syringe to put the liquid in both sides of the roast. You can cook safely to lower temperatures in sous vide if you keep the meat at that lower temperature long enough. More . For optimal flavor, use Super 4.8/5 (83) Phone: (800) 872-3437 Category: Beef . 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. Once the smoker is burning well, place roast on top, grill, and close lid. Smoked pork shoulder is one of our go-tos on the Traeger. You should be able to find it for $5 to $7 per pound. Remove from the grill and rest. Make the glaze. Let the meat rest anywhere from 1-3 hours. -Kristi. 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. It is a lean cut of meat with little fat marbling, so it benefits from the extra moisture of the low and slow braising process. Posted in Recipes, Videos, Entres and Beef. According to the USDA, a roasted 6-ounce portion contains 288 calories, 48.2 grams of protein, and 9.1 grams of fat. For pulled pork, use pork shoulder butt if at all possible. You can check that out here. Eazy Just because a piece of meat weighs more doesn't always mean it will take longer to cook. Thanks for the tips and the recipe. Remove from the grill and Fum 3h a 225f jusque 140f Read on, and well break down the differences and why you might choose one over the other. When served hot, this fat melts slightly and adds juiciness to every bite. Grilling or roasting relies on increasing the temperature of the food to a high enough temperature to kill the pathogens. I also have friends who inject and then cook to rare and have never had any problems but there is a risk to that. Preheat Turn your smoker to 250 degrees Fahrenheit and preheat according to manufacturers directions. -Kristi, I am doing 2x5ibs shoulder pork should i put them both on at 180 for 12 hours smoke trader bump it up to 225 f. Hi Stephen, you can definitely smoke them both at 180F for the first 12 hours and then bump up to 225F til finished. Your email address will not be published. However, if you are doing it in an oven, that may be an option. Want to know what you are getting yourself into? Put the roast on the foil, and then sprinkle the steak seasoning on top. Since by that time (theoretically), you wouldnt be spreading the pathogens around (since theyre already dead) . Ive used chuck successfully (and thats what we normally use). We also put out all the fixings for a really tasty pulled pork sandwich: small soft rolls, coleslaw, pickled red onions, Carolina BBQ Sauce. Basically, taste it and add a little of this and that until you are satisfied with the finished product. Not only does the bottom round fit the bill when it comes to low fat content, but it also boasts high protein 23 grams per serving. Generally speaking, this primal cut from the cow is a well-exercised muscle that yields superb results when cooked with care. 2 In a small bowl, combine the garlic powder, Rump roast can be cooked on a Traeger. How long it takes to cook depends on how hot your grill is and how thick the meat is. Put the roast into the smoker and close the top. 4. WebSmoked Beef Roast | Umami . Required fields are marked *. Cook for about 15 minutes per pound until 136-140degrees internal temperature. 25 Easy Pellet Grill Recipes for Beginners, 2 pounds beef roast (like chuck or similar). Not sure why youd pick ground chuck over regular ground beef? Remove and Check if It is Websmall suv with 5,000 lb towing capacity safecracker, in slang crossword whole foods short ribs recipe an involuntary response to a stimulus - codycross repetition in poetry definition postman body variables Plus the leftovers are absolutely perfect for slicing thin and piling high on some smoked roast beef sandwiches or French dip sandwiches. The frozen pork is a super quick and easy week night meal when you have nothing else planned. Wrap it in foil and a couple towels. Your email address will not be published. What is a Rump Roast? It has a robust, meaty flavor, especially when roasted or braised, allowing the liquid to take on the meatiness and distribute throughout the cut. Stick the sandwiches back on the grill for a minute or under a broiler to melt the cheese. Combine the seasonings in a small bowl and coat the, Preheat the Traeger at 180 degrees for 15 minutes. Pour the gravy over the roast in an even layer. Bone-in is most ideal, but not always as practical. Mix the veggie stock, Butcher BBQ Prime Dust and Worcestershire sauce in an injection mixer. As you shred, incorporate some of the reserved juices for an extra moisture boost. Remove from grill and cover with foil. 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 On cooking day our outdoor temperature was right at freezing and was concerned about the cooking time but my smoker was running at 230 to 245 so I checked the roast with my digital thermometer at 6 hours and it it was already into the Medium range. My smoked roast beef is a family favorite dinner for good reason! It will take a few hours holding at that temp but it will still be very much on the rare side and safe. And with hundreds of recipes available, inspiration is just a tap away. Slowly smoke this Sunday Supper Beef Roast until it's juicy and full of flavor. Smoke the roast at 250F until the internal temperature reaches 125F, about 2.5 hours. Place meat back into the pan and add chopped onions, potatoes and carrots. 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. Obviously, these muscles get plenty of use when the animal moves which means the meat is tougher much tougher than traditional roast cuts like prime rib. Look at all that fur Don't know if, Ever tried a fried egg on top of your oatmeal? While the pellet smoker heats up, remove the roast from the plastic bag. Free Shipping on Qualifying Orders of $89 or More, 10 Steps to Choosing the Grill of Your Dreams, Cast Iron Cooking: 5 Everyday Applications, How to Select a Freestanding Gas Grill That Will Last, The Secret to Buying the Perfect Patio Umbrella, Cattleman's Grill California Tri-Tip Seasoning, Noble Saltworks Pecan Smoked Flaked Finishing Salt, All Things Barbecue Meat Injector with Pistol Grip, ATBBQ Marinade and Injection Mixer Bottle, Yoder Smokers YS640s Pellet Grill with ACS. Thats awesome Jeff! Place the sliced onions in the bottom of a large disposable Serve the roast with the vegetables and the juices from the pan. I am glad you enjoyed it! Yes, we really enjoyed it. Remove the hatch on your two door diffuser, or the entire diffuser. Rump roasts are almost always prepared and sold boneless. 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. I 2. Bottom round roast is a cut from the round primal of the cow which consists of the rump and hindquarters. Remove the smoked roast beef when the internal temperature reaches your desired level of doneness as noted in the section below. Now put it back Whatever pathogens you introduce now, will be shortly dead. Ingredients Cover your cooked roast loosely with a sheet of aluminum foil, in a 'tented' style. It makes a great meal. Butt Kickin' Blacken is available at http://www.capnrons.com/ and doesn't have any salt or sugar in it. Looks as good as a prime rib, nice job as always, and cooking it to 155 to be safe is a great idea, it still looks on the rare side to me. Place sliced onion, garlic cloves, and beef broth in a roasting pan. Use the techniques from these classes to spark up your skills. Coat the bottom of a large dutch oven with oil and sear each side of the meat until brown on all sides.