Smoked Bottom Round Roast Beef

A lean beef roast that when smoked low and slow can make an amazing dinner (plus sandwich leftovers!)

PREPRATION TIME:

• Prep Time 4 hours 20 minutes
• Cook Time 4 hours
• Resting Time 30 minutes
• Total Time 8 hours 50 minutes

Dry brining your beef roast

1. Remove the beef roast from its original package and give it a good sprinkling of coarse salt and pepper.
2. Add the roast to a gallon zip lock bag and place it back in your refrigerator for 4-10 hours. The salt will draw out moisture, mix with the salt and reabsorb into the beef. This step helps make this cut of beef a bit less tough.

Traeger Smoking a Beef Roast

1. 1. Preheat your Traeger (or any pellet smoker) to 250 degrees.
   2. While the pellet smoker heats up, remove the roast from the plastic bag.
   3. Take a knife and insert it 4-5 times in the roast halfway through. Insert your cloves of garlic into these wholes.
   4. Add a final layer of course black pepper to the fat cap.
   5. insert your digital thermometer into the middle of the roast.
   6. Add roast to the pellet grill and roast for 4 hours or until 130 degrees (if aiming for medium-rare at the end.)
   7. After removing the roast, wrap it tightly in foil and then a towel. This will allow the beef to finish cooking its final few degrees and reabsorb the juices into the meat.
   8. Slice the roast against the grain in thin slices.