Smoked Roast Beef is my favorite smoked meat recipe. The delicious spice rub combined with the aroma of the smoke transform roast beef into a gourmet dinner. Sliced Smoked Beef cooked to perfection, a faster method than smoked pulled beef or smoked pulled pork.
Why You'll Love This Recipe
- Tender - juicy smoked beef is tender, slow roasted to perfect it melts in your mouth
- Faster - pulled beef can take 8 hours to smoke, but smoked roast beef is ready in around 4 hours
- Served Many Ways - enjoy like a traditional roast dinner, slice for sandwiches, save it for salads or use leftovers to make Shepherd's Pie
Equipment
- Smoker - Offset Smoker (using charcoal) or Traeger Smoker (using pellets) or a Weber (for indirect method)
- Temperature Probe - to check internal temperature
- Charcoal - using wood charcoal or briquettes
- Wood Chunks - Cherry Wood (milder) or Pecan, Mesquite, Hickory Wood (stronger)
- Water Pan - foil pan to place in base of smoker to moisture
Ingredients You'll Need
- Roast Beef - I used a Sirloin Tip Roast, but you could also use Prime Rib, Rump Roast, or Topside
- Flavorful Spice Rub - Paprika, Cumin Seeds, Coriander Seeds, Brown Sugar, Black Pepper, Salt, Garlic Powder, Onion Powder, Oregano, Chili Powder
- Smoking Spritz - Apple Cider Vinegar, Worcestershire Sauce, Crown Royal Whiskey
How to Make Smoked Roast Beef
- Room Temperature - remove roast beef from fridge and bring to room temperature for best result.
- Spice Rub - crush Cumin Seeds and Coriander Seeds in a pestle and mortar (for best flavor). Mix all the spices together.
- Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).
- Coat - using your hands (wearing gloves) rub spice mix all over the beef until fully covered.
- Insert Probe - place probe in the center of the roast, in the thickest part.
- Place in Smoker - place beef roast on the grill in the smoker.
- Add Wood - place 2 pieces of Cherry Wood or Hickory Wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.
- Bbq Spritz - mix Apple Cider Vinegar, Worcestershire Sauce and Crown Royal Whiskey to make a spritz. Quickly spray over beef roast every hour.
- Smoke - keep beef in smoker until desired internal temperature is reached. Medium Rare 135°F (57°C) and Medium is 145°F (63°C). This takes around 4 hours.
- Rest - remove from heat and cover with foil to rest for 25 minutes.
- Serve - slice smoked roast beef against the grain and serve smoked roast beef immediately.
Smoked Roast Beef Variations
- Spicy Smoked Beef - this rub has ½ a teaspoon of chili powder for a tiny bit of heat, however add 1 teaspoon to make the meat spicy
- Garlicky Beef - mince 4 cloves of garlic and rub over roast beef. Marinate overnight in fridge before rubbing with spice rub
- Bbq Smoked Beef - 30 minutes before removing from smoker, generously slather Bbq Sauce over the roast for and American style smoked roast beef
Recipe Tips and FAQs
- Consistent Heat - this is the hardest thing to maintain temperature of smoker between 225°F-250°F (110°C-120°C).
- Limit Opening - only open smoker when spritzing meat. The temperature quickly drops, quickly spray and close lid to maintain temperature.
- Water Pan - place water pan underneath grill where you are roasting the meat. This ensures any drippings fall into the water, making cleanup easier.
- Change the Spices - use your favorite meat spice rubs and personalize to your taste. I think this version is pretty great and full of flavor.
- Bbq Spritz - spray with apple juice or only apple cider vinegar, or skip the whiskey
- Add Meat - smoke two pieces of roast (it takes no extra time) or make Smoked Chicken, or Smoked Lamb - consider it 2 for 1
How Long to Smoke Roast Beef?
Always have a meat thermometer to check internal temperature. Here's an easy guide to help. Cooking times are impacted by size of roast, consistent temperature, how close to the heat source, humidity, and how well smoker is insulated (airflow). Cooking temperatures can increase by a few degrees when resting.
- Rare: internal temp 125℉ (52℃)
- Medium Rare: internal temp 135℉ (57℃)
- Medium: internal temp 145℉ (63℃)
- Medium Well: internal temp 156℉ (69℃)
- Well-done: internal temp 156℉ (69℃)
Storage
- Fridge - place in an airtight container and keep refrigerated. Enjoy within 4 days.
- Freezer - place in a Ziploc bag (squeezing out the air). Freeze for up to 3 months. Defrost in the fridge overnight before heating.
Reheating
This is tricky as you don't want your smoked beef to dry out. Best to bring to room temperature. Wrap slices of beef in foil. Heat oven to 300°F (150°C) and turn oven off. Place foil wrapped beef into oven for 15 minutes or until heated through. Best to use temperature probe to check it is warmed to 120°F (49°C).
Alternatively you can reheat slices in a frying pan, the oven on a higher temperature or in the microwave in 30 second increments.
Can I Make Smoked Roast Beef on Gas Grill?
Yes, for a lighter smoke, the shortcut way to smoke is to use a grill smoker box or smoking pouch filled with strong wood chips like hickory, mesquite or pecan. Place the meat over indirect heat (turn off half the bbq gas to place meat over grill that is turned off). Follow the same instructions, adding wood chips as needed. Pro tip: soak wood chips in water for 30 minutes for using.
Serving Suggestions for Roast Beef
- Smoked Corn
- Garlic Mashed Potatoes
- Garlic Roasted Asparagus
- Oven Roasted Cherry Tomatoes
- Garlic Butter Green Beans
- Grilled Zucchini
- Truffle Mashed Potatoes
- Homemade Hot Mustard
Everyone will love this Smoked Beef Roast, tender and juicy penetrated with natural wood smoked flavor. A homemade bbq spice rub, plus the flavor boosting bbq spritz works for all smoked meats. This roast beef dinner is perfect for special occasions, celebrations, comforting weekend dinner, who needs Sunday roast? Bon Appetit! Приятного аппетита!
Equipment
- Smoker
- temperature probe
- Charcoal
- Wood Chunks Cherry, Hickory, Mesquite
- Water Pan foil pan
Ingredients
- 4 pounds (2kg) Roast Beef Sirloin, Prime Rib, Rump Roast, Topside
Spice Rub
- 3 tablespoons Smoked Paprika
- 2 tablespoons Brown Sugar
- 2 tablespoons Ground Black Pepper
- 1 tablespoon Cumin Seeds
- 1 tablespoon Coriander Seeds
- 1 tablespoon Salt
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 teaspoons Dried Oregano
- ½ teaspoon Chili Powder optional
Bbq Spritz
- 1 cup Apple Cider Vinegar
- 2 tablespoons Worcestershire Sauce
- 1 shot Crown Royal Whiskey 30ml
Instructions
- Room Temperature - remove roast beef from fridge and bring to room temperature for best result.
- Spice Rub - crush Cumin Seeds and Coriander Seeds in a pestle and mortar (for best flavor). Mix all the spices together.
- Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).
- Coat - using your hands (wearing gloves) rub spice mix all over the beef until fully covered.
- Insert Probe - place probe in the center of the roast, in the thickest part.
- Place in Smoker - place beef roast on the grill in the smoker.
- Add Wood - place 2 pieces of Cherry Wood or Hickory Wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.
- Bbq Spritz - mix Apple Cider Vinegar, Worcestershire Sauce and Crown Royal Whiskey to make a spritz. Quickly spray over beef roast every hour.
- Smoke - keep beef in smoker until desired internal temperature is reached. Medium Rare 135°F (57°C) and Medium is 145°F (63°C). This takes around 4 hours.
- Rest - remove from heat and cover with foil to rest for 25 minutes.
- Serve - slice smoked roast beef against the grain and serve smoked roast beef immediately.
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