Beef roasts are often overlooked when it comes to smoking. A roast is usually done in an oven, crock pot, or instant pot.
But I am here to change that. A smoked beef roast is a roast beef recipe that adds a tonne of flavor with minimal effort.
Smoking a beef roast uses a similar technique to your traditional oven style roast beef. But it’s cooked at a lower temperature for a longer time, on your smoker. Cooking low and slow allows the beef to breakdown and the juices to disperse throughout. While achieving a deep smoke flavor.
This smoked beef roast recipe uses several tricks to keep the meat tender. Injecting the meat with beef broth, cooking the beef in broth, and basting every hour.
My fool-proof roast recipe is so good you may resort to hiding the leftovers if you don’t go the next size up! In this recipe, I am using chuck roast. This is my favorite cut to use, but feel free to use your own.
Forget everything you remember about the traditional beef roast.
You are in for a real treat with this smoked chuck roast.
This smoked beef recipe takes upwards of 5 hours! It is a great recipe for a weekend or the holidays with the family
Everything You Need to Know About Smoked Beef Roast
Before we get into the smoked beef roast recipe lets have a look at everything else you need to know. This includes what the best sides are and what to do with all those leftovers!
What is The Best Type of Beef Roast to Smoke?
First things first, what is the best type of beef to use? There are a lot of options when if comes to cuts of beef. Personally I like to use chuck roast.
Everyone has their own personal preference with beef. You can use beef shoulder, beef chuck roast, beef tenderloin, beef brisket.. the list goes on and on.
- Chuck Roast: The chuck roast is a fantastic cut for smoking. Chuck roast is often known as chuck eye roast, chuck pot roast or chuck Roll roast. It is a cheaper cut that is typically cooked in liquid to keep it moist. I like using this cut for roasts because it is economical and takes a little bit of care. While smoking you do have to keep an eye that it does not dry out while cooking.
- Fillet: This is the classic cut for a Beef Wellington. It is another lean cut of beef. When roasting, smoking, or using for a Beef Wellington you should add in more fatty cut to ensure it is moist. This is typically done by wrapping barding fat around the outside while cooking.
- Topside, Silverside and Top Rump: I group these cuts because they are equally as great for smoking and roasting. They are tender cuts that are typically cut into smaller lean slices. Usually, these cuts are sold in thin strips. For roasting or smoking, the thin strips are wrapped around the outside of the rolled muscle and shaped into a log. To keep everything in place the roll is tied up into a cylinder.
- Sirloin: Also known as ‘Top Sirloin’ is a great roasting cut, however, it does have less fat than other cuts. This means you do need to bring your A game to smoke it. Naturally, it is a tender cut with minimal marbling which does make it a little more expensive.
- Fore Ribs: The Fore Rib is the perfect cut for roasting or smoking because it has a beautiful marbling of fat. It also has a layer of fat on the outside which helps keep the roast moist and juicy. When I feel like getting a little fancier than chuck roast this is my go to.
How To Tell When Your Smoked Beef Roast Is Done?
So, what is the perfect temperature for smoked beef roast? The perfect temperature does depend on your own personal preference. In saying that for most pit masters out there would call medium rare the perfect doneness.
For a medium rare beef roast you are looking for an internal temperature of 145°F.
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 rare.
The best way to keep an eye on your internal temperature is to use a digital meat thermometer. I find the Weber iGrill or iGrill 2 are the perfect thermometers for this job.
Smoked Beef Doneness Chart
|Doneness Level||Desired Temperature (F)||Take Out Of Smoker (F)|
|Rare||140||130 – 135|
|Medium Rare||145||135 – 140|
|Medium Well||165||155 – 160|
|Well Done||170||160 – 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!
Side Dish Recipes 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 for beef roast
- Creamed spinach
- Spicy grilled broccoli
- Broccoli bake
- Black pepper cheesy broccoli
- Garlic broccoli
- Brussels 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
Potatoe sides for beef
- Home made potato chips with bbq sauce
- Mashed potatoes
- Smoked potatoes
- Jacket potatoes
- Hassle-back potatoes
- Pasta salad
- Macaroni cheese
- Pesto pasta
- Tortellini bake
Bread sides for smoked food
- Home made bread rolls
- Green garden salad
- Caesar salad
- Watermelon, tomato and feta salad
- Grilled corn salad
Other vegetables to have as a side for smoked beef
- Grilled corn
- Cauliflower cheese
- Smoke grill peppers
- Jalapeno poppers
How To Use Smoked Beef Roast Left Overs
In the unlikely event that you have left overs here are a couple of my favorite ways to use them!
- Twice Baked Potato Topped with Roast
- Smoked sliced beef sandwich
- Beef Stroganoff
- Pulled beef tacos
- Beef noodle soup
Pulled beef chuck roast sliders
How To Cook Smoked Beef Roast
How do you smoke a beef roast in a smoker
- Large foil pan
- Meat injector
- Salt & black pepper to taste
- olive oil
- 1 beef roast 6 pounds is ideal
- 1 can of your favorite beer and one for drinking
- 1 litre beef broth
- 2 tablespoons garlic roughly chopped (or garlic powder)
- 2 tablespoons onion powder
- 2 tablespoons cayenne pepper optional, less if you don’t like spice
- Preheat your smoker to 235°F following your smokers manufacturers instructions, using your favorite wood chips or pellets.
- 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 chuck roast with olive oil. In a bowl mix together the beef rub – 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 (cider or juice) 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 once your smoker has preheated to 235°F and is burning a clean smoke.
- 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 thereafter. Check below for your desired cooking temperature. Always remember to get your meat out 5 – 10 degrees under temperature as your smoked chuck roast will keep cooking while resting.
- Once at your desired temperature remove the chuck roast from the smoker and wrap in foil. Let rest 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 after you remove the roast from the smoker 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 Long Does it Take to Smoke a Chuck Beef Roast?
Smoking beef roasts is a low and slow process, it can take anywhere from 8 – 24 hours. Typically, the lower temperature and longer you smoke your beef roast for the more tender and juicy your roast will be.
Cooking times will differ slightly depending on what cut of beef, size, thickness and your specific smoker. In saying that you can use the below table as a general guide for smoking different types of beef.
What Temperature Do You Smoke a Beef Roast at?
See the able below to see the temperature at which you smoke beef roast at.
|Cut||Time (hours)||Smoker Temperature||Finished Internal Meat Temperature|
|Ribs||3 – 4||225 – 250°F||190 – 205 °F|
|Beef brisket||12 – 20||225 – 250°F||190 – 205 °F|
|Short Ribs||6 – 8||225 – 250°F||190 – 200 °F|
|Prime Rib||1||225 – 250°F||140 – 145 °F|
|Tenderloin||2.5 – 3||225 – 250°F||190 – 200 °F|
Is beef chuck roast the same as brisket?
Beef chuck and brisket are not the same. The brisket comes from the lower chest or the breast of the cow. The chuck comes from the front portion of the cow, however, not specifically the breast or chest.
What Temperature should a Smoked Roast be?
A beef chuck roast is cooked at 145°F. At this point you will have a rare beef chuck roast. To me this is what a chuck should be. Always use digital thermometers to check the temperature of your meat.
Can you Smoke a Roast like a Brisket?
You can smoke roasts, cheese, veggies, and almost anything else. Smoking is a great way to add a lot of delicious flavor to your food.
Does Chuck Roast get more tender the longer it cooks?
The longer you cook chuck roast the more tender it will become. However, you do have to ensure that it doesn’t dry out. If you are smoking your chuck make sure you have enough moisture inside of your charcoal grill or smoker.
Charlies Thoughts About the Smoked Chuck Roast Recipe
This simple recipe allows for the flavour of the meat really stand out. It is juicy, tender full of smoke flavor and truly melts in your mouth. This recipe uses a very basic spice rub, feel free to put your own personal touches on it.
What is your favorite smoked pot roast recipe? I would love to hear in the comments below!
Happy Smoking everyone,