It’s possible to create naturally delicious Hickory Smoked Roast on a propane gas bbq grill or braai. And that smell of the smokey wood chips wafting through the air, yum!
Let’s be honest, we don’t all have time to make a charcoal grill fire, which is a shame, but here’s a shortcut to create that smokey flavour. I use a cast iron smoker box to hold the wood chips in. You can either put them in dry or wet, but I find the wet ones take a long time to start to smoke, and I’m impatient. The wet chips must soak in water for at least 30 minutes before using, so prepare that first when you take the roast out of the fridge.
If you find your wood chips stop smoking, you can add more chips in, but I believe the smoke flavour happens when the meat is seared and starts sealing. Not all wood can be used for smoking, especially pine or cedar. A general rule of thumb is that if you can eat fruit from the tree, then it can be used for smoking. But don’t be cheap, go buy proper wood chips.
I used a dry rub of spices, any flavours you like will work. My favourite is regular Cajun Spice which is full of flavour and has a great kick of heat. You don’t need to buy special Hickory BBQ Smoked Roast rub, just use the regular Cajun spice you have in your pantry for seasoning. Sometimes I use Montreal Steak Spice, or even a Braai Seasoning mix, endless possibilities.
Smoke chips are an easy way to add light smoke flavour to your meats, and worth giving a try. Bon Appetit! Приятного аппетита!
Hickory Smoked Roast
Hickory Smoked BBQ Roast Beef over a Propane Gas BBQ or Braai, using a iron smoker box - love this smokey flavor!
- 1 kg roast at room temperature.
- Wood Chip Smoker Box
- Hickory/Mesquite Wood Chips
- Dry Rub Spices - Cajun spice
Rub the roast with your choice of bbq spices so it's completely covered on all sides. Remove roast from the fridge about 20 minutes before you bbq, to bring it to room temperature.
Start your gas bbq on high heat, turn all the burners on until the temperature reaches around 200°C/400°F.
Grab a large handful of your Mesquite/Hickory wood chips and place into the smoker box. Place the smoker box in the bbq and allow to heat up until it starts to smoke. You are now ready to place your meat in the bbq.
The meat is not to be roasted over flames. I suggest to turn off half your bbq and place your meat over the part of the grill that is turned off. Close the lid and maintain temperature at 200°C/400°F.
Cook for the recommended amount of time for rare, medium or well-done meat. The guide for boneless beef, veal or lamb roasts cooking at 200°C/400°F is as follows;
Rare: 20 minutes per 500g meat - internal temp 60°C
Medium: 25 minutes per 500g meat - internal temp 65-70°C
Well-done: 30 minutes per 500g meat - internal temp 75°C
When the roast is done, remove and cover with foil and allow to rest for 10-15 minutes before serving. If you don't, the meat will lose its juices and be hard and dry, and you will blame my recipe instructions!