Smoked Roast Beef
Smoked roast beef is coated with a flavorful spice rub and slow-cooked over low heat to delicious perfection.
Servings: 12
Calories: 249kcal
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.
Notes
This recipe can also be made on a charcoal grill over indirect heat.
It is best to monitor the internal temperature of the roast during the smoking process by placing a temperature probe in the center of the meat as it cooks.
Nutrition
Calories: 249kcal | Carbohydrates: 3g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 86mg | Potassium: 558mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 3mg