Beef roast is often a cut overlooked when it comes to smoking. Beef roast is usually top choice for slow cookers, crock pots and pot roasts. However, this method to smoked beef roast uses a similar technique to keep the meat tender, juicy and bursting with flavour.
This recipe uses several tricks to keep the meat tender, this is; injecting the meat with beef broth, cooking the beef in broth and basting every hour. Together these techniques ensure you will be left with a deliciously tender cut and not that dreaded tough, chewy and dry roast that haunts our nightmares.
I love this recipe because it's just as simple as setting the slow cooker, but you get that beautiful true smoky flavour that we crave in our smoked beef roast.
Perfect Smoked Beef Roast
- Salt & pepper to taste
- 1 large can of beef broth
- 1 beef roast Around 6 pounds
- 1 can of beer Not essential but I recommend it
- 1 meat injector
- 1 foil pan
- 3 Tablespoons onion powder
- 3 Tablespoons garlic
Light your smoker and preheat to a temperature of 230°F.
Fill your injector with beef broth and inject the broth throughout the roast. This helps keep the salt and liquid inside the roast to produce a moister piece of meat.
Mix together garlic, onion and salt and pepper and apply to the outside of the whole Beef roast. You want to get a nice even, thick coat.
Inside a foil pan, lay the roast fat side up (white side). This will allow for the fat to melt down through the meat during the cook to enhance the flavour and tenderize the meat.
Fill the foil pan with 1 can of beer & the remaining beef broth. This will make the end product really moist and tasty. Add the tray to the smoker.
Check the roast about once an hour and baste as necessary with the drippings and the beer & broth mix.
After the roast has been in the smoker for around 3 hours check the internal temperature. You are looking for a temperature of 150 - 160°F. This should take around 4 - 5 hours for a 6 pound hunk of beef.
Once the roast is at temperature take out of the smoker and wrap in foil and let it rest for at least 20 minutes. This will allow for the juices to settle inside the meat and make for a more tender juicy bite.
Should I Cut My Beef Against or With The Grain?
This might seem like a basic step, but it is very important to remember when slicing brisket to slice against the grain. Cutting against the grain will make for a much more tender and less chewy piece of delicious beef roast. To find the grain of the beef, look for the lines that run through the meat from one side to another. Once you have identified these lines, make sure you cut in an opposite direction.
This smoked beef roast has a delicious smoky flavour and with the simple recipe allows for the flavour of the meat and the wood chips used to really stand out. I like to use a wood like Mesquite that has a full on flavour.