Smoked Roast Beef

Smoking roast beef creates deep, rich flavors and results in tender, juicy meat, perfect for gatherings and family meals.

Prep Time 20

Cook Time 6

Total Time 6 20

Course Dinner, Main Course

Cuisine American

Servings 8 servings

Calories 250 kcal

3-4 lbs beef roast (e.g., chuck or brisket) Choose a good cut of meat for the best results.
2 tablespoons olive oil
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon smoked paprika
1 cup beef broth
to taste Wood chips for smoking (e.g., hickory or mesquite) Use according to the manufacturer's instructions.

Preheat your smoker to 225°F (107°C).
Rub the beef roast with olive oil, then coat it with salt, black pepper, garlic powder, onion powder, and smoked paprika.
Place the wood chips in the smoker box according to the manufacturer's instructions.
Put the seasoned beef roast on the smoker grate and insert a meat thermometer into the thickest part of the meat.

Smoke the beef until it reaches an internal temperature of 195°F (90°C) for pulled beef or 135°F (57°C) for medium-rare. This may take about 4-6 hours depending on the size of the roast.
Once cooked, let the roast rest for 30 minutes before slicing.

Let the meat rest fully after smoking to allow the juices to redistribute. Consider trying different seasonings or marinades for unique flavors.

Keyword Barbecue, Beef Recipe, Family Meal, Smoked Roast Beef, Smoking Meat