Smoked Beef Roast Recipes

SMOKED BEEF ROAST

Smoked Beef Roast image

Smoked Beef Roast will create the ultimate Sunday dinner. This smokey, intensely beefy roast takes minimal effort. This means you'll have plenty of time to prepare your side dishes for the perfect family meal!

Provided by Angela

Categories Beef Dishes Main Dish Smoked Meats

Time 3h50m

Number Of Ingredients 7

Ingredients

4 lbs Eye of Round ((or use another lean beef cut suitable for roasting like Bottom Round or Top Round))
2 tbsp olive oil ((extra virgin or use Worcestershire sauce))
1 tbsp sea salt
1 tsp black pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder

Steps:

Brush olive oil (or use Worcestershire sauce) to coat your beef roast cut.
In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. Apply the seasoning to your beef, massaging the blend into the meat. *Allow the meat to come to room temperature, try to give the beef at least an hour to warm before smoking.
Load the pellet hopper or chip basket with your desired wood chips. Preheat your smoker to 225 degrees F (107 degrees C).
Place seasoned beef into your preheated smoker directly onto the grill. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. *See notes for proper placement of meat probe.
Smoke for approximately 2 hours at 225 degrees F (107 degrees C), or 30 minutes per pound. Internal temperature should be 120-125 degrees F (49-52 degrees C) for RARE, 125-135 degrees F (54-57 degrees C) for MEDIUM RARE, and 135-140 degrees F (57-60 degrees C) for MEDIUM.
Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast.
Once rested remove the foil, slice against the grain, and serve.

Nutrition Facts : Calories 354 kcal, Carbohydrate 1 g, Protein 52 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 1002 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BOBBY'S SMOKED CHUCK ROAST

Bobby's Smoked Chuck Roast image

Smoked chuck roast with a burnt end option.

Provided by Bobby

Categories Main Dish Recipes Roast Recipes

Time 7h

Yield 12

Number Of Ingredients 7

Ingredients

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon Montreal steak seasoning
1 (3 pound) chuck roast, or more to taste
½ cup barbeque sauce
¼ cup brown sugar

Steps:

Preheat a smoker to 275 degrees F (135 degrees C).
Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
Smoke meat for 1 1/2 to 2 hours more.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 9.4 g, Cholesterol 51.7 mg, Fat 12.8 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.1 g, Sodium 960.8 mg, Sugar 7.3 g

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