Charlies Easy Smoked Beef Roast Recipe [Winter 2020]

Smoked Beef Roast Recipe

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 but I am about to change that!!!

This smoked beef roast 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.

My fool-proof recipe is so good you may resort to hiding the leftovers if you don’t go the next size up!

Forget everything you remember about the traditional beef roast.

You are in for a real treat.

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.

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!

Slice Beef Roast

How To Tell When Your Smoked Beef Roast Is Done?

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

However it really comes done(ness) it comes down to preference, so I have put a guide above to help you figure out beef roast temperature.

To accurately monitor the temperature ensure you pick up a thermometer, personally I use the Weber igrill 2!

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.

Smoked Beef Doneness Chart

Doneness LevelDesired 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!

What Sides Are The Best For Smoked Roast Beef?

Smoked Beef Roast Side Dishes

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

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!

How To Cook Smoked Beef Roast

Smoked Beef Roast Recipe

Beef roast is a family classic. Using your smoker is a great way to add flavour without adding anymore ingredients to overpower the true star of the show, the beef. 
Prep Time5 mins
Cook Time5 hrs
Rest Time20 mins
Total Time10 mins
Course: Main Course
Cuisine: Barbecue
Servings: 6 People
Calories: 220kcal
Author: Charlie

Ingredients

  • 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

Instructions

  • 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! 

My Thoughts on Smoked Beef Roast

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

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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27 thoughts on “Charlies Easy Smoked Beef Roast Recipe [Winter 2020]”

    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.

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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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