Making a delicious smoked beef roast takes a lot of time. If you want your meat to be juicy and delicate, you have to get properly prepared.
The best method is to smoke in a low temperature over a long time. That way you get the best results, and your smoked beef roast is delicate and aromatic.
Preparation of your meat depends on you, you have several methods to choose from. Let’s start with marinating, it is not necessary but for a better flavor I recommend to marinate the meet for about a dozen hours ( preferably leave it for the whole night ).
If you’re in a hurry, you can leave the meat for several hours, like 4. Then your beef roast will do well when seasoned for a much better taste.
The last option is simple seasoning of the meat, then you can put it on the grates in the smoker ( the option without waiting for the meat to get seasoned ). That way the prepared roast will also be very tasty.
Marinating / Seasoning
First secure your meat with a string, use 2-3 pieces for that. Tie it around the circumference of the meat with spaces of about 1 inch.
Take a look at the other suggestions - 10 beef rubs list.
Next, mix all the ingredients in a single container, stir everything very thoroughly. Now you can rub it in your meat, keep rubbing it in the meat from every side.
Thus prepared meat can be put in the fridge for the whole night to get it soaked with the marinade. If you don’t have much time then about 4 hours. If you have no time at all, then like I said before, you can start smoking the meat right away. But you have to realize that meat that has been marinated for many hours is much more aromatic, moist on the inside and taster.
Heat up the smoker
Put your smoker at the temperature of 230 degrees F. While we’re at it, put the wood chips in water for about half an hour. Once your smoker warms up to the desired temperature, place the roast beef on the grates then add wet wood chips to your smoker.
From that moment, try to maintain the temperature at max 220-225 degrees F. You will have to add new wood chips and burning fuel about every hour. Don’t open the lid during that time, unless you’re replenishing the wood.
It is very important to control the temperature, for that reason it will be great if your smoker is equipped with a thermometer. If it isn’t, you have to get yourself a digital thermometer, see my list of the best instant-read meat thermometers.
That way your roast will be cooking for the next 6 to 8 hours. A smoked beef roast will be ready when it reaches an internal temperature of about 190 degrees F. No less than 160 degrees F, keep in mind that after taking off the grate the internal temperature can raise by 10 degrees. That’s why the maximum temperature of the meat in the smoker can be no higher than 190 degrees F.
In the end, when the internal temperature is right, take the meat off the grate. Wrap your smoked beef roast with a double layer of thick aluminum foil and put it on the smoker’s grates again while maintaining a temperature of about 225 degrees F.
Cook the meet that way for another hour. This method will allow to hold the juices inside your meat and make the meat delicate and soft.
When it’s all done, take the meat and put on a board or something. Unwrap the foil delicately and let your meat rest. Before cutting, it is important that the smoked beef roast cools down. Preferably leave it for no less than half an hour. It is very important! Don’t omit this step.
Cut as much meat as you need. Cut meet dries fast, which is why it’s important that you cut as much meat as you actually need. That way your newly cut slices will be wet and juicy.