Bottom Round was on sale at the supermarket this week, so the first thing that comes to mind is pot roast. But to take your pot roast to the next level, smoke it first then braise it. Click on the photo to see how it’s done.
I started with a 3 pound bottom round roast.
I dissolved two tablespoons of Oak Ridge BBQ Black Ops brisket rub in a cup of water and injected it into the roast.
Next, I gave it a healthy coating of The Slabs Wow Up Your Cow! rub.
Wrapped it up and let it marinate in the refrigerator for about four hours.
I put it on The Big Green Egg running at 225 degrees for about two and a half hours until the internal temperature was about 150 degrees in the middle of the roast.
Then I brought it inside, surrounded it with onions, potatoes, peas and carrots and poured in about two cups of beef broth.
Covered the pan with foil and put it back on The Egg for about two more hours until the internal temperature reached 195 degrees.
I poured off the liquid to make some brown gravy (by adding Gravy Master and a little corn starch to thicken it up.)
How about that smoke ring!