Smoking A Beef Roast In Electric Smoker Food

SMOKED BEEF ROAST

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.

SMOKED TOP SIRLOIN ROAST RECIPE

Steps:

• Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine.
• Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice.
• Set up smoker for 250F using mesquite wood, or other wood of choice.
• Lay the roast on a smoker rack and smoke until 135, or until desired doneness.
• Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

BOBBY'S SMOKED CHUCK ROAST

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.