Smoked Roast Beef

Smoked Roast Beef

Do you have the intention to impress everyone at the grand family feast? Smoked roast beef is the dish that can give you an edge of gathering praises of everyone. A smoked beef roass, reinforced with an intense fruitwood smoky flavor, and the meat is so juicy and tender that when to eat, it feels like dissolving with a blast of flavors in your mouth. A smoked chuck roast is a bit difficult to make, but it is not impossible. Have faith in me. The time and the hard work you will put in smoking beef will be paid off when you serve the dinner table with this outstanding dish accompanied by some outclass sidelines.

There are many ways to cook beef, but I love smoking it. I love that combination of great smoked flavor infused with the meat. When you prepare the beef roasts, the meat can be used in preparing delicious sandwiches, burgers, or a wrap. I am sure if you try this recipe and BBQ your beef in the backyard, your neighbors will go crazy over the tempting and robust smell of round roast.

You must be thinking that meat of which part can be the best fit for smoking. The round piece of meat that comes from the cow’s rear leg is the best fit for this recipe. It is also known as the eye of round. You can also use the boneless meat attached to the upper side of the prime rib. All of these parts are just perfect for making this recipe and are full of nutrition calories.

Best side dishes with smoked roast beef

You can double up the presentation and the savory of this mouth-watering smoked chuck roasts by pairing it with some of the most famous and my favorite sidelines that are Smoked corn on the cob. Smoked Asparagus, Smoked Gouda, or Smoked eggs.

How to make Smoked Roast Beef

I have disseminated the best and my favorite recipe and technique for making this smoked eye meat to give the best beefy flavor accompanied with the spice rub. Below is everything you’ll need to know to create the perfect Smoked Roast Beef on your pellet grill, offset, or charcoal smoker. Over the hot coals, spread the desired wood chips and close the lid to maintain the desired smoking temperature.

  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 20 minutes
  • Cook Temperature: 250 ºF
  • Finished Temperature: 165ºF
  • Wood Flavor: Mesquite
  • Servings: 5-8 people

Required Tools

  • Your preference of smoker (I recommend a pellet smoker)
  • Aluminum foil
  • BBQ tongs
  • Small bowl
  • BBQ digital thermometer

Ingredients

  • 1 (4-lb) top round roast
  • 1 batch of Beef Dry Rub
  • 1 tablespoon of butter
  • BBQ sauce (optional)
  • Worcestershire sauce (optional)
  • Salt
  • Black pepper
  • Garlic powder

Instructions

  1. Start your smoker, grab your pellets, and get the temperature stable at 250ºF.
  2. Season the roast with the beef rub. Make sure to get the rub right into the meat.
  3. Place the roast directly on the grill and smoke until the internal temperature reaches 160 ºF.
  4. Next, place a cast-iron skillet on the grill grate. Place the roast directly in the skillet and add the butter. Cook until the internal temperature reaches 145ºF, flipping once after about 3 minutes.
  5. Remove the roast from the grill and let rest for 10-15 minutes.

BBQ Hero Tip: When cooking any roast, it’s about internal temperature, not necessarily time spent on the grill. Don’t get too caught up on the timing and focus on getting the meat to the recommended temperature

Detailed Cooking Instructions


1) Preparing your smoker for making this recipe

As I always say, clean your grill grates or wire rack whatever you are using before smoking anything. After that, light up your smoker. Make sure that the charcoals are red hot when you add wood chips to them. Close the lid and maintain the said temperature that is 250 degrees f.

2) Marinade the beef cut with the spice rub and other ingredients

Place the piece of meat on a cooking tray or marinating tray. Apply the rub along with the other ingredients. Do not use butter for marinating. It will be used later. When you are done marinating the meat, place it in a small bowl and cover it with plastic wrap. Set it aside rest for some time so that the spices infuse with the meat.

You can also brine the meat before marinating it. Brine the meat, and you will enjoy a nice, juicy, and tempting texture. Brining will also dissolve all unnecessary saturated fat.

3) Smoking the beef

Finally, it’s time to smoke the most awaited marinated beef. Insert the BBQ temperature probe into the thickest portion of the meat. With the help of BBQ tongs, place the beef directly on the wire rack or the grill, but make sure it should be placed on indirect heat to avoid burning. Low and slow cooking is the best hack to cook the beef, so smoke it and wait until the internal temp reaches up to 160 ºF. If this internal temperature is achieved, it is now time to remove it from the grill.

Place a tin foil on the grill and then put the round piece on it. Do you know why we do it? By doing this, you can collect all the beef broth or beef stock that pops out of the meat and make other dishes such as soups.

Usually, it will take up to 4 hours to reach this internal temperature.

4) Putting it in a cast-iron skillet with melted butter

Take a cast-iron skillet, add butter to it. Place the skillet onto the grill and let the butter melt. When the butter turns into a liquid from the place the meat piece on the skillet and let it cook, do not forget to keep on turning the sides of the meat after short intervals. Keep cooking it until the internal temperature of the meat raises to 165 ºF. When you get the reading of 165 ºF on the instant-read meat thermometer, consider it done and prepare to remove it and serve it.

5) Removing it from the grill and serving it

Remove the skillet containing the meat from the pellet smoker and let it rest for 10-15 minutes. Putting it aside to rest will allow the meat to reinforce the natural taste and juices all along the portion. After 10-15 minutes, place it on a cutting board slicing thin pieces for serving.

Gather all the thin slices and place them on the serving platter nicely with the sideline. Top up the meat with some crushed thyme or finely chopped parsley will enhance the taste and presentation.

Frequently Asked Questions


How long does it take to smoke a beef roast at 225 degrees?

At 225 degrees, it takes almost 30-55 minutes to smoke 1 pound of meat, so if you are smoking, a piece that weighs nearly 4 pounds will take almost 3 hours and 20 minutes. Place seasoned meat straight onto the grill in your prepared smoker. Insert a meat probe into the center of the roast to monitor the internal temperature if you have one.

Should I sear a beef roast before smoking?

You do not need to sear the beef roast before smoking.

The sear is just there to generate the mallard reaction, which forms the lovely brown crust on the surface of the meat that tastes so excellent. Because the meat surface is exposed to 275°F temperatures for an extended period of time, the low and slow technique produces a similar crust.

What temperature should a beef roast be smoked to?

Cook it in a smoker at about 250°F for 4 to 6 hours for the best results. When the internal temperature of the roast reaches 165°F, it is ready to be served. Allow the roast to rest, covered with foil, for 20 minutes before slicing.

What is a good beef roast to smoke?

You can use any meat, but the top of them that are just perfect and best for smoking are

  1. Brisket of beef If you’re searching for high-quality meat cuts.
  2. Short Ribs / Beef Ribs If you’re new to smoking
  3. Chuck Roast
  4. Top Sirloin Steak
  5. Flank Steak
  6. Tri-Tip
  7. Top Round.

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