The beef roast is a cut of meat that many people stare clear of because it can be a very tough meat if not cooked correctly.
Generally, you will find most people cook a beef roast inside a crock-pot for hours on end on a low heat. This method of cooking creates a very tender and juicy cut because the meat fibers and fat breaks down helping tenderize the meat.
" Cooking in a crock-pot on low and slow is a fantastic way to keep the roast moist, tender and juicy. "
However, cooking your beef roast in a smoker with this recipe ensures moistness. This is because of the several different techniques used to ensure moistness, not to mention that lovely smoked flavor! The first is cooking the roast in a broth, basting every hour and then also injecting the meat with broth before starting the cook.
This smoked beef roast recipe is one I love cooking the family. We all love a little bit of heat in our food so the ceyanne pepper is a fantastic addition to the site rub. Feel free to add in or the away any ingredients, after all rubs are all about trial and error!
Smoked Beef Roast
- Large foil pan
- Meat injector
- Salt & pepper to taste
- Olive oil
- 1 beef roast 6 pounds is ideal
- 1 can of your favorite beer and one for drinking
- 1- liter beef broth
- 2 tablespoons garlic roughly chopped
- 2 tablespoons onion powder
- 2 tablespoon cayenne pepper optional, less if you don't like spice
Preheat your smoker to 235°F following your smokers manufacturers instructions.
Fill your meat injector with the beef broth. You want to thoroughly jab the roast to get as much broth inside as possible. This will add salt and liquid to the roast and help lock in as much moisture as possible while inside the smoker.
Lightly coat the roast with olive oil. In a bowl mix together the onion powder, cayenne pepper, garlic and salt & pepper to taste and coat the roast.
Place your roast in the foil pan, fat side up. This will help keep your roast moist, tender and flavorsome. This is done by the fat melting down through the meat throughout the cook.
Fill your foil pan with 1 can of your favorite beer and the remaining beef broth. Again this will help your roast stay moist, tender and flavorsome. The leftovers also make a fantastic gravy.
Place in your smoker uncovered.
Throughout the cook, you want to check your roast at least once every hour, making sure to baste with the liquid inside the foil.
At the three hour mark, you want to check the internal temperature of the roast and again every hour after. Check below for your desired cooking temperature. Always remember to get your meat out 5 - 10 degrees under temperature as your roast will keep cooking when cooling.
Once at your desired temperature wrap in foil and let for 20 minutes. You never want to cut into a piece of meat fresh off the grill. You need to give the meat at least 15 minutes to relax and let the juices rest. This will make the meat far easier to cut, more tender and well worth the wait.
Once rested slice against the grain and serve!
How To Tell If Your Beef Roast Is Done
Always keep in mind your meat will continue to cook once it has been taken off the heat source. I always take mine off around 10°F below the temperatures below. This allows the beef to continue to cook while it is resting. This ensures you don't get a nasty well-done piece of meat when you were aiming for a medium.
Take Off The Smoker At
130 - 135°F
135 - 140°F
150 - 150°F
155 - 160°F
160 - 165°F
This recipe is amazing with a side of smoked potatoes. Even better is left over sandwiches smothered with a gravy made from the broth left over after smoking! The kids love these at school for lunch, they are the envy of all their friends.
Do you have a similar smoked beef roast recipe? I would love to hear in the moments section below.