How Long to Smoke a Bottom Round Beef Roast for Perfect Results

Smoking a bottom round roast may seem intimidating, but it’s easier than you think with some key tips. This lean, affordable cut of beef is ideal for making a delicious smoked roast that will wow your family and friends.

What is Bottom Round Roast?

Bottom round roast comes from the rear legs of the cow. It’s a very lean, tightly grained cut of meat that’s budget-friendly. Other names for bottom round roast include rump roast and round tip roast.

While lean, bottom round can be tough if not cooked correctly. The lack of fat means it dries out easily. Smoking is an ideal preparation method. The low, slow heat tenderizes the meat while infusing incredible flavor.

Smoking Times for Bottom Round Roast

Timing is everything when smoking bottom round roast. Cook too long and you’ll end up with dry, tough meat. Follow these timing guidelines based on doneness:

  • Rare: Smoke for 35 minutes per pound until the internal temperature reaches 120°F
  • Medium-rare: Smoke for 35 minutes per pound until the internal temperature reaches 125°F
  • Medium: Smoke for 35 minutes per pound until the internal temperature reaches 130°F

For example, a 3 pound roast will take about 1 hour and 45 minutes to reach medium-rare doneness.

Always rely on an instant-read thermometer for the most accurate doneness. And remember to let the roast rest for 10-15 minutes before slicing into it.

Smoking Temperatures for Bottom Round Roast

The ideal temperature for smoking bottom round roast is between 225-250°F. This low and slow smoking method tenderizes the meat.

Use wood chips or chunks for flavor. Good options include hickory, oak, or fruit woods like apple or cherry. Replenish the wood as needed during smoking.

Preparing Bottom Round Roast for Smoking

Proper prep ensures the lean roast stays juicy and develops a flavorful bark or crust:

  • Trim excess fat to prevent flare ups. Leave about 1/4 inch.
  • Season liberally with a rub. Use salt, pepper and spices like garlic, onion and paprika.
  • Spread compound butter under and on top of the roast. Flavored butters add moisture and flavor.
  • Place roast on a rack over a sheet pan to collect drippings for basting.

Smoking a Well-Marbled Roast

While bottom round is very lean, you can also smoke top round or tri-tip roasts which have more marbling. Follow the same temps and times. The extra fat keeps these cuts juicy and flavorful.

Smoking to the Right Internal Temp

Use an instant-read thermometer to check for doneness, not a time chart. Insert into the thickest part without touching bone.

Rare: 120-125°F (red, cool center)

Medium-rare: 130-135°F (warm, pink center)

Medium: 140-145°F (hot, trace of pink)

Overcooking leads to dry, tough meat. Remove it just shy of your ideal temp. The temp will rise 5-10 degrees during resting.

Resting the Roast After Smoking

Letting the roast rest is crucial. The juices redistribute through the meat, giving you a juicy roast that won’t dry out.

Rest smaller roasts for 10-15 minutes, and larger ones for up to 30 minutes. Loosely tent with foil to keep warm.

Slicing and Serving Smoked Bottom Round Roast

  • For roast beef sandwiches, slice the rested roast very thinly across the grain.
  • For dinner, slice into 1/2 inch thick slices.
  • Serve with pan juices, au jus or gravy for added moisture and flavor.

Side Dishes for Smoked Bottom Round Roast

Smoked bottom roast deserves hearty side dishes like:

  • Roasted or mashed potatoes
  • Green beans with bacon and onions
  • Creamed corn
  • Dinner rolls or biscuits

Smoked Bottom Round Roast Recipe

This recipe for Garlic Herb Smoked Bottom Round Roast yields incredibly flavorful, juicy results:


  • 3-4 pound bottom round roast
  • Beef rub
  • 4 ounces softened butter
  • 4 cloves minced garlic
  • 1 sprig minced rosemary
  • 2 sprigs minced thyme
  • Beef rub


  1. Preheat smoker to 225°F.
  2. Trim roast and season all over with beef rub.
  3. Mix butter, garlic, herbs and rub. Spread all over roast.
  4. Smoke for 35 minutes per pound until it reaches 125°F for medium-rare.
  5. Rest 10 minutes then sear at 400°F until it reaches 135°F.
  6. Rest 15 minutes then slice and serve.

The savory garlic-herb butter keeps this lean roast deliciously moist. Searing at the end gives it a nice crust.

More Tips for Juicy, Tender Smoked Bottom Round Roast

  • Choose a roast at least 3 pounds or larger. The bone helps retain moisture.
  • Inject with beef broth or apple juice for added moisture.
  • Wrap in bacon to add fat that bastes the meat.
  • Mop or spritz with apple juice or beef broth during smoking.
  • Serve sliced roast with defatted pan juices for a flavorful au jus.

With proper preparation and smoking technique, you can turn an inexpensive cut of beef into a mouthwatering smoked roast the whole family will love.

How to Smoke a Boneless Bottom Round Roast!


How long does it take to smoke bottom round?

A bottom round roast does not require much preparation prior to smoking. This could not be an easier portion of protein to cook in your smoker. And, it only takes 90 minutes to 1 hour and 45 minutes. Just remember to keep an eye on the thermometer so that the beef doesn’t cook beyond 135°F.

How long to smoke a round roast at 250?

The cooking time for a beef roast at 250°F will depend on several factors, including the size and type of roast, as well as your desired doneness. As a general rule of thumb, a beef roast will take about 1 hour and 45 minutes to 2 hours and 15 minutes to cook at 250°F, per pound of meat.

How long to smoke a 2 lb beef roast?

Smoked chuck roasts can also be braised in the smoker using an aluminum foil pan and some liquid for shredded beef that will be used for barbecue sandwiches, tacos, burritos, and more. Chuck roasts are usually smoked at 225℉ (107℃) for 2 hours per pound or 1.5 hours per pound at 250℉ (121℃).

Can you cook a bottom round like a brisket?

If wanting a brisket type product, I’d give it maybe three hours of smoke and then foil it until it hits temp… I have done smaller beef bottom rounds. I will rub them down with Adam Perry Lang’s tri-tip rub and then smoke them to 120-125 IT, and then direct heat to get it nice a nice crust on it.

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