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.
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.
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!
Smoked Beef Roast Temperature Guide
|Doneness||Desired Temperature (F)||Take Out of Smoker (F)|
|Rare||140||130 - 135|
|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!
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.
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.
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.
- 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
- Home made potatoes chips
- Mashed potatoes
- Smoked potatoes
- Jacket potatoes
- Hassle-back potatoes
- Pasta salad
- Macaroni cheese
- Pesto pasta
- Tortellini bake
- Home made bread rolls
- Green garden salad
- Caesar salad
- Watermelon, tomato and feta salad
- Grilled corn salad
- Grilled corn
- Cauliflower cheese
- Grilled peppers
- Jalapeno poppers
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!
- Smoked beef sandwich
- Beef stroganoff
- Pulled beef tacos
- Beef noodle soup
How to Cook Smoked Beef Roast
Charlies Smoked Beef Roast Recipe
- 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
- 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.
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,