I have made roast beef hundreds of times in the oven, but never really thought to try it on the smoker.
Had a couple roasts in the freezer, so here we go.
Started them with a bath with Worcestershire sauce and let them sit for a 30 minutes each.
I used a rub that I had used previously in the oven, it is a blend of:
- Paprika
- Garlic Powder
- Onion Powder
- White Pepper
I don't use salt, as you get enough (IMHO) from the Worcestershire sauce
I let them sit overnight
I got the pit settled in at 230 degrees with Cherry and Post Oak
I smoked the smaller one to 120 IT and the bigger one to 136 (my wife does not like it rare)
Let them rest for 30 minutes then into the fridge overnight. I did not want to deal with cleaning the slicer for such a small amount of meat. I started with the electric knife and did not get the result I wanted, so I switched to one of my Bubba filet knives and was able to slice it thin (no fingers hurt).
Here are some pics of the cook:
I forgot to take a pic of the first one before I sliced it, and the picture of them on the pit was too blurry.... next time.
When I do it again (and I will) I will lower my pit temp to 225 to get a little more smoke penetration. Other than that it turned out great.
Tomorrow, I will vacuum pack it along with left over ham from today.
Thanks for looking.
Smoke ON!
- Jason
Had a couple roasts in the freezer, so here we go.
Started them with a bath with Worcestershire sauce and let them sit for a 30 minutes each.
I used a rub that I had used previously in the oven, it is a blend of:
- Paprika
- Garlic Powder
- Onion Powder
- White Pepper
I don't use salt, as you get enough (IMHO) from the Worcestershire sauce
I let them sit overnight
I got the pit settled in at 230 degrees with Cherry and Post Oak
I smoked the smaller one to 120 IT and the bigger one to 136 (my wife does not like it rare)
Let them rest for 30 minutes then into the fridge overnight. I did not want to deal with cleaning the slicer for such a small amount of meat. I started with the electric knife and did not get the result I wanted, so I switched to one of my Bubba filet knives and was able to slice it thin (no fingers hurt).
Here are some pics of the cook:
I forgot to take a pic of the first one before I sliced it, and the picture of them on the pit was too blurry.... next time.
When I do it again (and I will) I will lower my pit temp to 225 to get a little more smoke penetration. Other than that it turned out great.
Tomorrow, I will vacuum pack it along with left over ham from today.
Thanks for looking.
Smoke ON!
- Jason
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