A beef roast is usually done in an oven. But I am here to change that. This smoked beef roast recipe adds flavor with minimal effort. Cooking low and slow allows the connective tissue in the beef to break down to juicy gelatin (plus a get declious smoky flavor). This recipe uses several tricks to keep the meat tender. One trick is, injecting the meat with wagyu tallow, wrapping it partway through the cook, and letting it sit for 6 hours in a cooler. Hungry Now? Jump straight to my smoked beef roast This smoked beef recipe takes upwards of 14 hours! It is a great recipe for a weekend or the holidays with the family The chuck roast in the smoker, ready to go! Table of contents Want to Know How to Smoke Roast Beef? There is nothing like smoking a roast. It really brings out the flavor in beef! Plus I love the delicious smell of BBQ as it fills my yard. Our recipe works well with any type of beef. I’ve tried round, top, sirloin, and rump. But my favorite? It has to be chuck. It has a good amount of fat but also holds its shape well for slicing. Below we have pitmaster Robbies steps and pictures of an EPIC smoked chuck roast. 10 Steps to a DeliciousSmoked Roast Beef Below we have outlined the 10 steps to juicy and tender cook! 1. Trim Your Chuck Roast Robbie gave his 8-pound chuck roast a trim our 8 pound chunk roast all trimmed on chopping board 2. Inject The Roast Then the roast was injected with wagyu beef tallow 3. Give it A Rub The chuck roast is given a rub with a homemade beef rub 4. Truss Your Chuck Roast Truss your chuck toast. This will help it retain its shape. 5. Place in the Smoker Preheat your smoker to 250°F. Place your chuck roast on the smoker. Insert the temp probe. It will take around 8 hours to cook, including once you have wrapped it. You are looking for around 160°F internal temp. You want to ensure your fat renders and you have a good bark and color before wrapping it. 6. When to Pull Your Beef Once the fat has rendered, you have a mahogany color and it has reached an internal temp of 165 pull from the smoker. 7. Wrap Your Beef Wrap your beef along with a smear of wagyu tallow on the butcher paper 8. Return it to the Smoker Return it to the smoker after wrapping, smoked until probe tender and you reach an internal temp 203F-208°F 9. Let it Rest, Rewrap and Leave the Cooler Rest roast at room temp until 180°F internal temperature. Wrap again in pink butcher paper smeared with wagyu tallow and leave your cooler to rest for 6 hours 10. Slice and Serve Roast sliced against the grain and served with some mashed potatoes What is The Best Cut of Beef to Smoke? First things first, what is the best type of beef to use? There are a lot of options when it comes to cuts of beef. Personally, I like to use a chuck roast. Everyone has their own personal preference for 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 or injected to keep it moist. I like using this cut for roasts because it is cheap but full of flavor. While smoking you do have to keep an eye that it does not dry out. Fillet: This a is a lean cut of beef and its also quite pricey. It is a classic cut for a beef wellington, but also good for roasting smoking, or grilling. Topside, Silverside and Rump: I group these cuts because they are all geat for smoking and roasting. They are tougher cuts that typically need to be cooked for longer to breakdown the connective tissue. Sirloin: Also known as ‘top sirloin’. This is a great roasting cut, however, it does have less fat than others. This means you do need to bring your A game to smoke it. 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? For a juicy and tender beef roast, you are looking for an internal temperature of 203F-208°F. The temperature does depend on your own personal preference. Always keep in mind your meat will continue to cook once it has been taken off the heat source. The best way to keep an eye on your internal temperature is to use a digital meat thermometer. Hungry Now? Jump straight to my smoked beef roast Smoked Beef Doneness Chart Doneness Level Desired Temperature (F) Take Out Of Smoker (F) Rare 140 130 – 135 Medium Rare 145 135 – 140 Medium 160 150 Medium Well 165 155 – 160 Well Done 170 160 – 165 Fork Tender 200-208 200-208 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. Often having one dish from each group below is a good choice. Vegetables Creamed spinach Spicy grilled broccoli Broccoli bake Black pepper cheesy broccoli Garlic broccoli Brussels sprouts Beans, Grains, and Legumes Roasted chickpeas Maple Bacon butter beans Three bean salad Mexican bean salad Black bean salad with couscous Potato-Based Sides Home made potato chips with bbq sauce Mashed potatoes Smoked potatoes Jacket potatoes Hassle-back potatoes Wasabi potato salad Pasta Based Sides Pasta salad Macaroni cheese Pesto pasta Tortellini bake Salads Green garden salad Caesar salad Watermelon, tomato and feta salad Grilled corn salad How To Cook Smoked Beef Roast CHUCK ROAST ON THE SMOKER WITH TEMP PROBE INSERTED, LOOKING FOR 160 OR SO INTERNAL TEMP, BARK COLOR AND FAT RENDER BEFORE WRAPPING Print Recipe 5 from 5 votes Smoked Roast Beef 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 Time5 hrs 25 mins Course: Main Course Cuisine: Barbecue Servings: 6 People Calories: 220kcal Author: Charlie Cost: 50 Ingredients 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 Instructions 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 To Use Smoked Beef Roast Left Overs In the unlikely event that you have leftovers here are a couple of my favorite ways to use them! Fajitas Twice Baked Potato Topped with Roast Smoked sliced beef sandwich Beef Stroganoff Pulled beef tacos Beef noodle soup Chuck Roast Burgers smoked chuck roast burger on my plate with lots of bbq sauce Some BBQuestions I get sent a lot of questions about smoked chuck! So I have put them all below. Let me know if you have any more and I’ll add them. 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? You smoke roast beef at 230°F – 250°F. See the table below to see the temperature at which you smoke different cuts of at beef. 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 Smoked Roast Beef 8 230- 250°F 203°F – 207°F Tenderloin 2.5 – 3 225 – 250°F 190 – 200 °F Wrapping it Up This simple recipe allows for the flavor 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? Happy Smoking 🙂 Charlie