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Smoked Roast Beef

  1. Prepare the Roast:
    • Choose a boneless beef roast of your preference. The size of the roast will determine the cooking time.
    • Pat the roast dry with paper towels and rub it with a light coating of olive oil.
  2. Apply the Rub:
    • Generously coat the roast with your chosen beef dry rub or seasoning. You can create a rub using a combination of salt, pepper, garlic powder, onion powder, paprika, and any other spices you like.
  3. Prep the Smoker:
    • Prepare your smoker or grill for indirect heat. If using a charcoal smoker, light the charcoal and wait until it's covered with ash before adding wood chips or chunks for smoke. Aim for a temperature around 225°F (107°C).
  4. Smoke the Roast:
    • Place the seasoned roast on the smoker grates, away from direct heat.
    • Insert a meat thermometer into the thickest part of the roast, being careful not to touch bone or gristle.
  5. Maintain Smoke and Temperature:
    • Add wood chips or chunks to the smoker to produce smoke.
    • Maintain a consistent smoker temperature of around 225°F (107°C) throughout the cooking process.
  6. Monitor the Internal Temperature:
    • Smoke the roast until it reaches an internal temperature of your desired doneness. Here are some general guidelines for internal temperatures:
      • Rare: 120-125°F (49-52°C)
      • Medium Rare: 130-135°F (54-57°C)
      • Medium: 140-145°F (60-63°C)
      • Medium Well: 150-155°F (65-68°C)
      • Well Done: 160°F (71°C) or above
  7. Rest the Roast:
    • Once the roast reaches your desired internal temperature, remove it from the smoker and let it rest for about 15-20 minutes. This allows the juices to redistribute within the meat.
  8. Slice and Serve:
    • After resting, slice the smoked roast beef across the grain into thin or thick slices, depending on your preference.
    • Serve the smoked roast beef as a main dish, in sandwiches, or with your favorite sides.
  9. Optional: Reverse Sear (for medium-rare or medium doneness):
    • If you prefer a crustier exterior and more even doneness, you can use a reverse sear method after smoking. This involves briefly searing the roast over high heat (directly or indirectly) on a grill or hot skillet before slicing.