9+ Secrets to Perfectly Smoked Bottom Round Roast Every Time

Smoking bottom round roast yields flavorful, tender beef. Trim fat, dry brine, season, smoke at 180°F, and rest before slicing for best results.

smoked bottom round roast 9+ Secrets to Perfectly Smoked Bottom Round Roast Every Time

Smoking a bottom round roast can be a rewarding experience, resulting in tender, flavorful beef that’s perfect for family dinners, gatherings, or simply enjoying on your own.

Bottom round roast, also known as bottom round rump roast or round tip roast, is a lean cut of meat coming from the rump and hind legs of the cow.

Cuts of Beef

Due to its lean nature, the bottom round roast can be tough if not cooked correctly. However, when prepared and smoked properly, this cut of meat transforms into a tender, flavorful, and satisfying meal for all to enjoy.

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Preparing the Bottom Round Roast


Before smoking your bottom round roast, it’s essential to trim any excess fat and silver skin from the surface of the meat. While some fat is desirable for flavor and moisture, too much can lead to flare-ups during smoking and an overly greasy final product. Use a sharp knife to carefully remove any unwanted fat and silver skin, ensuring a clean and even surface for seasoning and smoking.

Dry Brining

Dry brining your bottom round roast helps to enhance its natural flavors while also tenderizing the meat. To dry brine, simply sprinkle coarse kosher salt over the entire surface of the roast, using about 1/2 teaspoon of salt per pound of meat.

Allow the roast to rest in the refrigerator, uncovered, for at least 12 hours or up to 24 hours. The salt will draw out moisture from the meat, which will then be reabsorbed along with the salt, effectively brining the roast and improving its taste and texture.


Once your roast has been dry brined, it’s time to season it with a flavorful dry rub. A simple yet delicious option is a Texas-style paprika and garlic dry rub, which complements the natural flavors of the beef and adds depth to the smoked meat.

Smoked Paprika (2 cups) A Flavorful Ground Spice Made from Dried Red Chili Peppers Wood Smoked for a Strong & Smoked Flavor, Convenient Shaker Bottle

Combine equal parts paprika, garlic powder, onion powder, black pepper, and kosher salt, then generously apply the mixture to the entire surface of the roast, pressing it into the meat to ensure it adheres well. Allow the seasoned roast to rest at room temperature for an hour before smoking.

Smoking the Bottom Round Roast

Types of Wood

The type of wood you choose for smoking your bottom round roast plays a significant role in the final flavor of the meat. Oak is an excellent choice for smoking beef, as it imparts a strong but not overpowering smoky taste. Breaking the oak into thin pieces or chips will ensure even burning and consistent smoke production. Other hardwoods, such as hickory or mesquite, can also be used for a bolder, more intense flavor profile.

Smoking Temperature

Temperature control is crucial when smoking a bottom round roast, as cooking at too high of a temperature can cause the meat to dry out and become tough. Aim for a consistent smoker temperature of 180 degrees Fahrenheit, which will allow the roast to cook slowly and gently, resulting in tender, juicy meat.

Internal Temperature

To achieve the perfect medium-rare doneness for your bottom round roast, cook the meat until it reaches an internal temperature of 135 degrees Fahrenheit.

Use a reliable meat thermometer to monitor the temperature and avoid overcooking. Once the desired internal temperature is reached, remove the roast from the smoker and allow it to rest before slicing.

Further Techniques and Tips

Garlic Herb Butter

For an added layer of flavor and moisture, consider slathering your smoked bottom round roast with a homemade garlic herb butter while it cooks. To make the butter, combine 4 ounces of softened butter with 4 cloves of minced garlic, 1 sprig of rosemary, 2 sprigs of thyme, and 2 teaspoons of beef rub (or equal parts salt and pepper). Apply the butter mixture to the surface of the roast during the last hour of smoking, allowing it to melt and infuse the meat with its rich, savory flavors.


Allowing your smoked bottom round roast to rest before slicing is essential for retaining its juiciness and achieving the perfect texture. Rest the roast for at least 20 minutes, tented with aluminum foil to keep it warm. This resting period enables the meat to relax and reabsorb its juices, ensuring a tender, succulent final product.


If you prefer a crispy, flavorful crust on your smoked bottom round roast, consider finishing it with a quick sear on a hot grill or stovetop skillet. Searing the roast for just 1-2 minutes per side after smoking will create a delicious, caramelized exterior that contrasts beautifully with the tender, juicy interior of the meat.

Slice and Serve


To ensure the best possible texture and flavor, slice your smoked bottom round roast thinly, against the grain. Cutting against the grain breaks up the muscle fibers and makes the meat more tender and easier to chew. Use a sharp knife and a steady hand to achieve even, thin slices for optimal enjoyment.


Smoked bottom round roast can be served in a variety of ways, from being the star of a plated dinner to featuring in sandwiches or wraps. Pair your smoked roast with your favorite side dishes, such as grilled vegetables or a fresh salad, for a well-rounded, satisfying meal that showcases the delicious flavors of the smoked meat.



If your bottom round roast becomes dry or tough, it’s likely due to overcooking. To prevent this issue, ensure you’re maintaining a consistent smoker temperature and monitoring the internal temperature of the meat closely. Remember, it’s always better to err on the side of undercooking, as you can always cook the meat more if needed, but you cannot reverse overcooking.


While medium-rare is the recommended doneness for a bottom round roast, you may prefer your meat cooked to a different level. Adjust your target internal temperature accordingly, but keep in mind that cooking lean cuts like bottom round roast past medium-rare increases the risk of dryness and toughness.

Is bottom round roast good for smoking?

Yes, bottom round roast is suitable for smoking, as it can be tenderized and filled with savory flavor when smoked with garlic and herb butter.

How long does it take to smoke a bottom round?

To smoke a bottom round, it takes approximately 30-40 minutes per pound of meat at 225°F (107°C), or until the internal temperature reaches 130°F (55°C) for medium-rare doneness.

How to smoke a bottom roast?

To smoke a bottom roast, preheat your smoker to 225°F, season the roast with a dry rub, place it on a flat rack elevated above a baking sheet, and smoke until the internal temperature reaches the desired level of doneness.

How long to cook bottom round roast on pellet grill?

It takes approximately 30-35 minutes per pound to smoke a bottom round roast to rare on a pellet grill, with additional time needed for medium-rare or medium doneness.

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