Charlies Easy Smoked Beef Roast Recipe (Summer 2019)

Smoked Beef Roast on a Chopping Board

Beef roast is often a cut overlooked when it comes to smoking. Roast is usually top choice for slow cookers, crock pots and pot roasts. I am about to change that! 

This smoked beef roast recipe uses a similar technique to keep the meat tender, juicy and bursting with flavour, but the cooking method adds in a beautiful depth of flavor.

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.

Its a foolproof recipe that is always a crowd pleaser. And if you can manage to save some leftovers makes a great sandwich the next day.

Forget everything you remember about the traditional beef roast.

You are in for a real treat.

Before we get into the smoked beef roast recipe lets have a look at everything else you need to know.

In this post we will look into what the best sides are for smoked beef, how you know when it is done and what you can do with the left overs! 

Having trouble carving your beef roast? Check out my picks for the best slicing knifes to make slicing a breeze.

Slice Beef Roast

Smoked Beef Roast Temperature Guide

DonenessDesired Temperature (F)Take Out of Smoker (F)
Rare140130 - 135
Medium-rare145135 -140
Medium160150
Medium-well165155 - 160
Well Done170160 - 165

Cooking for someone who doesn’t like red meat? Why not try my smoked leg of lamb? it is super lean but still has they indulgent smoky flavour!

How To Tell If Your Smoked Beef Roast Is Done

What is the perfect smoked beef temperature? That is one of the most common questions I get asked.

However it really comes done to preference, so I have put a guide below to help you figure out smoked beef roast temperature.

To accurately monitor the temperature ensure you pick up a thermometer, personally I use the Weber igrill 2 which is apart of my best thermometer for smokers guide.

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 final cooked temperature.

This allows the beef to continue to cook while it is resting without it overcooking. This ensures you don’t get a nasty well-done piece of meat when you were aiming for a medium.

This smoked beef recipe takes upwards of 5 hours! After spending 5+ of your day smoking this bad boy the last thing you want is for your temperature to drop.

I always use one of the best pellet smokers when I know I have to go low and slow all day!

What Sides Are The Best For Smoked Roast Beef?

Deciding what to have with your smoked roast beef can make or break your meal.

As I see it you have X different side dish groups to pick from. Often having one dish from each group is a good choice.

Green vegetables

  • Creamed spinach
  • Spicy grilled broccoli
  • Broccoli bake
  • Cheesy broccoli
  • Garlic broccoli
  • Brussel sprouts
  • Green beans
  • Grilled asparagus

Beans, grains and legumes

  • Roasted chickpeas
  • Bacon butter beans
  • Three bean salad
  • Mexican bean salad
  • Black bean salad with couscous

Potatoes

  • Home made potatoes chips
  • Mashed potatoes
  • Smoked potatoes
  • Jacket potatoes
  • Hassle-back potatoes

Pasta

  • Pasta salad
  • Macaroni cheese
  • Pesto pasta
  • Tortellini bake

Bread

  • Home made bread rolls
  • Cornbread

Salads

  • Green garden salad
  • Caesar​​ salad
  • Watermelon, tomato and feta salad
  • Slaw
  • Grilled corn salad

Other vegetables

Beef Roast Side Dishes

What to do With Smoked Beef Leftovers?

In the unlikely event that you have left overs here are a couple of my favorite ways to use them!

  • Fajitas
  • Smoked beef sandwich
  • Beef stroganoff
  • Pulled beef tacos
  • Beef noodle soup

How to Cook Smoked Beef Roast

Charlies Smoked Beef Roast Recipe

Beef roasts are a classic. This smoked beef roast recipe is a great twist on something that my family has been cooking for years. The smoker gives the beef amazing flavour without adding in any other ingredients! Let your smoker do all the hard work for you.
Prep Time10 mins
Cook Time5 hrs
Resting Time20 mins
Total Time5 hrs 10 mins
Course: Main Course
Cuisine: Barbecue
Servings: 8 people
Calories: 6800kcal
Author: Charlie Reeves

Ingredients

  • 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

Instructions

  • Light your smoker and preheat to 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 (using your hands). You want to get a nice even, thick coating.
  • Inside a foil pan lay the roast fat side up (white side). This will allow the fat to melt down through the meat during the cook. Enhancing the flavour and tenderising 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. 
  • Now carve your beef roast! It is very important to remember when carving 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.  

Final Thoughts

This simple recipe allows for the flavour of the meat really stand out.

My favourite flavored pellets to use when smoking beef in my pellet smoker are mesquite pellets, I find they compliment beef well and do not over power it.

What is your favourite smoked pot roast recipe? I would love to hear in the comments below! 

Happy Smoking everyone,

Charlie

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4/5 (1 Review)

25 thoughts on “Charlies Easy Smoked Beef Roast Recipe (Summer 2019)”

    1. dale donald jordan

      i just smoked my first roast i put on garlic salt tyme rosmmary and sage smoked with pcan chips turnd out great

  1. It’s really a great and helpful piece of information. I am glad that you simply shared this useful information with us. Please stay us informed like this. Thank you for sharing.

  2. It’s actually a nice and helpful piece of information. I am glad that you just shared this helpful info with us. Please keep us informed like this.

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    1. Linda Chandler

      You say to baste roast several times during cooking. Doesn’t this let all of the heat ourt of the smoker and make it more difficult to maintain the proper temp. For smoking? As you can tell from my question I am new to this type of cooking. Any advice would be appreciated .

      1. Hi Linda!

        Hope you had a lovely weekend!! I would recommend basting beef roast and risk the drops in temp as this cut is prone to drying out. When you’re cooking a brisket you are looking for that crust so basting isn’t as necessary. Let me know if you have any more questions!!

  3. Almost anything smoked tastes great, I season before and after. I noticed seasoning it after taste better. I used Mr Binghams seasoning and get first place!

    1. You know what im going to have to agree with you there Dillon, Almost anything smoked DOES taste great! Im interested in this seasoning afterwards method, im going to have to give that a try. Do you season at all first?

  4. I injected mine with Lowreys signature steakhouse marinade. You hsve to strain it because the spices will clog your needle. I rub the strained spices on the outside and use apple wood in my smoker. Turned out better than my deep fried roast which are awsome too.

    1. Happy Saturday Branch! Thanks for the heads up, any pics of the roast?? I love checking out food pics (hehehe, guilty pleasure of mine!) ! I have a bottle of the Herb & Garlic that I was thinking of using for some chicken thighs.

  5. Hello
    What cut of beef did you use in the picture and what cut of beef do you recommend to get the most tender.

    Thank you
    Bob Beier

    1. Hiya Bob,
      Happy Friday!! I used a rump roast, some people will also recommend using chuck as well. Both of the cuts are from really highly exercised parts of the cow so you will find that both have loooots of connective tissue and collagen which can make them tough if you don’t cook loooow and sloow but its so worth it for the flavour. I find that rump does come out a little more tender in a shorter amount of time and does taste a better, so that is my preference. I recommend trying both and seeing what you think. Let me know how you go!!

      I hope your grilling this weekend!!

      Charlie

  6. Hi,
    I ended up using this smoked rump roast recipe and it was turned out soooo good!! Everyone at my 4th of July BBQ was raving about it, thanks so much I will definitely have to do it again next year

    Bobby

    1. Heya Bobby!

      Yeesss the rump works perfectly with this recipe! Did you slow cook it first?? I bet you will have people lining up for invites to next years party!!

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