Garlic and Herb Smoked Bottom Round Roast

Step 1

Preheat. Preheat your smoker to 225 degrees F for indirect cooking using your favorite hardwood, like oak or hickory.

Step 2

Trim and season. While the grill is warming up, prepare your roast. Trim any excess fat from the top of the roast down. Season on all sides with the Hey Grill Hey Beef Seasoning or salt and pepper.

Step 3

Butter the roast. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Slather the entire roast with the butter mixture using a rubber spatula. The softer the butter is (without being melted) the easier the mix is to spread.

Step 4

Smoke. Place the roast on a flat rack elevated above a baking sheet, place on the smoker and close the lid. Smoke until the internal temperature of the roast reaches 120 degrees F for rare, 125 degrees F for medium-rare, or 130 degrees F for medium. For a rare bottom round roast, plan on smoking for 35 minutes per pound.

Step 5

Rest. Remove the roast to a cutting board and allow it to rest for 10 minutes. Strain the butter and drippings from the baking sheet into a separate bowl and set aside.

Step 6

Increase temp. While the roast is resting, increase the temperature of your grill to 400 degrees F. This step can also be completed in your oven.

Step 7

Sear. Once the grill is up to temperature, return the roast to the grill and sear until you reach your desired internal temperature. Pull the roast off at 130 degrees F for rare, 135 for medium-rare, 140 for medium. This process should go quickly, so keep an eye on your temperature.

Step 8

Rest and enjoy. Remove your roast to the cutting board and let the meat rest for at least 15 minutes before thinly slicing and serving. Drizzle the finished roast with the reserved butter.