Smoked Beef Roast

We picked up an electric smoker a year ago for free and have been enjoying the taste of smoked meat and poultry.  We decided to smoke a beef roast and it turned out wonderful.

 

 Smoked Beef Roast

 

 

We started with a seasoning rub and coated it really well.  Your rub can be of any ingredients you want or you can use a store bought mixture.   You can create one by combining garlic powder, onion powder, paprika, chili powder, salt and pepper, cumin, Italian seasoning, and any hot pepper powder you would like.  All of the ingredients can be used or omit the ones you don’t like.

 

Rub the meat with the seasoning and let it sit in the refrigerator for at least 30 minutes or overnight if you have the time.  Let it rest out on the counter for about 10 minutes before you put it on the smoker. 

 

 

Always soak the smoking chips over night before you use them.
 

Smoke the beef roast and keep on low (250-300) for 3-5 hours or until it is 160 degrees internally.  

You can achieve the same effect on the gril if you keep it on low and use favored chips in a tin can filled with water.  Be sure to keep filling the water in the tin can of chips as the roast cooks and it evaporates.  The chips could start on fire if you let the water run out of the tin can.

 

Take the beef roast off the smoker and let it rest for about 10 minutes.   The smoked beef roast can then be sliced up for sandwiches.  You can use any kind of sauce and topping on this sandwich.

 

 

 

Tomorrow I will post a recipe with the leftover smoked beef roast.

 

 

Enjoy