Smoked roast beef is a classic dish that is perfect for any occasion. The key to making this dish is to use good-quality beef that has been properly trimmed and seasoned.
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Smoked Roast Beef
When it comes to smoking beef, there are two methods that can be used. The first is to use a traditional smoker, which will give the meat a deep, smoky flavour. The second method is to use a gas grill with a smoking box. This method will result in a lighter, more subtle smoky flavour.
Whichever method you choose, the key is to cook the beef slowly over low heat until it reaches the desired level of doneness. Once it is finished, the roast beef can be served with your favourite sides or used as the main ingredient in sandwiches or salads.
Below is everything you’ll need to know to create the perfect Smoked Roast Beef on your pellet grill, offset, or charcoal smoker.
How To Make Smoked Roast Beef
Step 1 – Preparing Your Smoker
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.
Step 2 – Marinade & Rub
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.
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.
Step 3 – Smoke
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.
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.
Step 4 – Place in 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.
Step 5 – Remove & Serve
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.
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.
Tips For Making The Best Smoked Roast Beef
- Timing Isn’t Everything.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
Related Recipes
Smoked Roast Beef Recipe
Below is everything you’ll need to know to create the perfect Smoked Roast Beef on your pellet grill, offset, or charcoal smoker.
Equipment
- BBQ Grill Accessories (Tongs)
- Small bowl
- Cast-iron Skillet
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
- Start your smoker, grab your pellets, and get the temperature stable at 250ºF.
- Season the roast with the beef rub. Make sure to get the rub right into the meat.
- Place the roast directly on the grill and smoke until the internal temperature reaches 160 ºF.
- 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.
- Remove the roast from the grill and let rest for 10-15 minutes.
Smoked Roast Beef FAQs
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 centre 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.
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.
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.
