Smoked Roast Beef Recipe

To begin smoked roast beef, 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.

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.

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. It is important to maintain all kind of smoking meat temperature to get the perfect dish.

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.

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.

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 of the smoked roast beef.