Smoked Beef Roast

How to Smoke The Perfect Smoked Beef Roast (You Will Love How Simple This Is)

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. However, this method for 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. Using one of the best gas smokers such as the Weber genesis ii lx s-340 Together these techniques ensure you will be left with a deliciously tender cut. Not that dreaded tough, chewy roast that haunted my childhood!

How to Cook Smoked Beef Roast

I love this smoked beef roast 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 roast. Now lets get started! 

Don't forget to check out my thoughts on the best slicing knifes for beef! After all your hard work prepping and smoking this bad boy you want to ensure you have the means to carve and serve it well!

Perfect Smoked Beef Roast Recipe

Beef roasts are a classic. This 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
Calories: 6800kcal
Author: Charlie

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.  

How To Tell If Your Smoked Beef Roast Is Done

What is the perfect smoked beef temperature? That is the most common questions I get however it really comes done to preference, so I have put a guide below. 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

Note: 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.

You might have noticed that this beef can take 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 propane smokers when I know I have to go looooow and slow all day!

Smoked Beef Roast Temperature Guide

Doneness

Desired Temperature

Take Off The Smoker

Rare

140°F

130 - 135°F

Medium-rare

145°F

135 - 140°F

Medium

160°F

150 - 150°F

Medium-well

165°F

155 - 160°F

Well done

170°F

160 - 165°F

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

Cooking for someone who doesn't like red meat? Why not try my smoked pork loin recipe? it is super lean but still has they indulgent smoky flavour!

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14 thoughts on “How to Smoke The Perfect Smoked Beef Roast (You Will Love How Simple This Is)”

    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.

    Thanks for sharing.

  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?

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