Smoked Roast Beef
Smoked roast beef 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.
Servings: 10 People
Calories: 426kcal
Cost: 18
Ingredients
- Large foil pan
- Meat injector
- Salt & black pepper to taste
- olive oil
- 6 lbs 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 225°F and add the type of wood pellets you want to use.
- First, heat the beef tallow once warm fill your meat injector; I recommend adding about a cup. You can also use broth instead.
- 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. You can also use a store-bought rub if you prefer
- Truss your chuck roast. This will help it retain its shape.
- Place your chuck roast on the smoker and insert the temp probe. You want it to reach an internal temperature of 165°F before you move to the next step
- Place in your smoker uncovered once your smoker has preheated to 225°F and is burning a clean smoke.
- Once the fat has been rendered, you will have a mahogany color, and it will reach an internal temperature of 165°F pull from the smoker.
- Wrap your beef along with a smear of beef tallow on the butchers paper.
- Return it to the smoker after wrapping. Smoke the roast until you reach an internal temp 203F-208°F. Test it by seeing if you can easily slide the probe in and out.
- Rest the roast at room temp until you have an internal temperature of 180°F. Wrap again in pink butcher paper smeared with wagyu tallow and leave your cooler to rest for 6 hours
- Slice the roast against the grain and serve with your favorite sides.