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
- 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
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!