Smoked roast beef is coated with a flavorful spice rub and slow-cooked over low heat to delicious perfection.
My effortless recipe transforms a simple beef roast into something truly special. My favorite way to enjoy this smoked roast beef recipe is slicing it thin and piling the juicy meat on pretzel buns to create the ultimate roast beef sandwiches infused with smoke flavor, but it is equally delicious to enjoy on its own too!
Ingredients & Substitutions
- Beef roast - A rump roast is ideal, but a sirloin roast or eye of round roast are also great. You can substitute a beef chuck roast too.
- Olive oil - Any vegetable oil will work.
- Coarse black pepper
- Brown sugar
- Onion powder
- Mustard powder
- Garlic powder
- Paprika
How to make it
Preheat your smoker to 250 degrees, then add mesquite, hickory, or cherry woodchips.
While the smoker is warming up, rub your beef roast with oil and then generously apply the beef rub until the roast is fully coated. Place the roast in the smoker for 3-5 hours, or until the internal temperature reaches your desired doneness when tested with a digital thermometer.
- Rare - 120 degrees
- Medium rare - 130 degrees
- Medium - 145 degrees
- Well done - 160 degrees
For best results, remove the smoked roast beef from the smoker and let it rest 10 minutes before it is cut into thin slices and served.
Storing and Reheating Leftovers
Leftover smoked roast beef can be stored in your refrigerator like any other deli meat. Expect it to last one week when kept in an airtight container. It can be enjoyed reheated or cold.
Smoked Roast Beef
Equipment
- Wood chips (cherry, hickory, or mequite are great options)
- Deli slicer (optional)
Ingredients
- 4 pounds lean beef roast (rump roast and top round are ideal)
- 2 tablespoons olive oil
Beef Rub
- 3 tablespoons coarsely ground black pepper
- 1 ½ tablespoons brown sugar
- 1 tablespoon mustard powder
- 1 tablespoon onion powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons paprika
- 1 tablespoon Kosher salt (or to taste)
Instructions
- Preheat your smoker to 250 degrees and add woodchips.
- Coat the whole roast with oil, then generously sprinkle the dry rub on all sides of the meat and rub it in to evenly coat.
- Set the beef roast in the smoker and cook until your preferred doneness.
- Expect approximately 3 hours for rare (120 degrees), 4 hours for medium rare (130 degrees), and 5 hours for medium (145+) to well done.
- Remove the smoked beef roast from the smoker and let rest for 10-15 minutes, then slice it thinly and serve.
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