This last weekend I was craving a roast beef sandwich. So having never attempted a roast beef on the smoker, I thought this would be an opportune time to try. I also decided to throw on some store bought sausages and brats to have during the week as well.
I went to Sams and purchased a 4.5lb Round Eye Beef Roast, brought it home and trimmed it up a bit. I then put a rub together. I pretty much made it up as I was going along. Put stuff in that I thought I would like. Here's what was in it.
* 1/2 cup Worcestershire Powder
* 1/2 cup Lawry’s Seasoning Salt
* 1/2 cup Hickory Smoked Salt
* 1/4 cup Granulated Garlic
* 1/4 cup Granulated Onion
* 1/4 cup Fresh Ground Black Pepper
Once the rub was complete I rubbed the roast down and let it sit in the frig for an hour. I would have preferred to do this the night before and let it rest a little while longer, but I was doing this on the fly. An hour later the roast was in the smoker @ 250 degrees. For the smoke I used the AMNTS in my gasser with a 50/50 mix of oak and hickory pellets from A-MAZE-N Smokers. Once it hit a IT of 140, I pulled the roast, wrapped it up and placed it in a ice chest for about 45 min. The roast took roughly 3 1/2 hours to cook.
After 45 min I sliced off a couple pieces for dinner, and put the rest of it in the frig. Sunday morning I sliced up the rest of roast beef on my slicer for Sunday Football Sammies. Man this was some of the best roast beef I have had in a long time. Put a heavy dose of roast beef on a roll with pepper jack cheese and mustard, and went at it.
Even though the roast beef turned out great, it was a bit salty, especially when I ate it the night before. I did put a heavy dose of the rub on it to try to compensate for not letting it marinade overnight. Next time I'll definitely put a lot less. But all in all I thought it was a success for my first attempt.
Here Are some pics from the cook.
The roast and sausages prepped and ready to go onto the smoker.
The roast about an hour into the cook
Roast cooked to an IT of 140, and ready to be wrapped.
Wrapped and into the ice chest to rest for 45 min.
A couple of pieces sliced off for dinner.
The rest of the roast sliced up for sammies the next day.
Thanks for looking.
I went to Sams and purchased a 4.5lb Round Eye Beef Roast, brought it home and trimmed it up a bit. I then put a rub together. I pretty much made it up as I was going along. Put stuff in that I thought I would like. Here's what was in it.
* 1/2 cup Worcestershire Powder
* 1/2 cup Lawry’s Seasoning Salt
* 1/2 cup Hickory Smoked Salt
* 1/4 cup Granulated Garlic
* 1/4 cup Granulated Onion
* 1/4 cup Fresh Ground Black Pepper
Once the rub was complete I rubbed the roast down and let it sit in the frig for an hour. I would have preferred to do this the night before and let it rest a little while longer, but I was doing this on the fly. An hour later the roast was in the smoker @ 250 degrees. For the smoke I used the AMNTS in my gasser with a 50/50 mix of oak and hickory pellets from A-MAZE-N Smokers. Once it hit a IT of 140, I pulled the roast, wrapped it up and placed it in a ice chest for about 45 min. The roast took roughly 3 1/2 hours to cook.
After 45 min I sliced off a couple pieces for dinner, and put the rest of it in the frig. Sunday morning I sliced up the rest of roast beef on my slicer for Sunday Football Sammies. Man this was some of the best roast beef I have had in a long time. Put a heavy dose of roast beef on a roll with pepper jack cheese and mustard, and went at it.
Even though the roast beef turned out great, it was a bit salty, especially when I ate it the night before. I did put a heavy dose of the rub on it to try to compensate for not letting it marinade overnight. Next time I'll definitely put a lot less. But all in all I thought it was a success for my first attempt.
Here Are some pics from the cook.
The roast and sausages prepped and ready to go onto the smoker.
The roast about an hour into the cook
Roast cooked to an IT of 140, and ready to be wrapped.
Wrapped and into the ice chest to rest for 45 min.
A couple of pieces sliced off for dinner.
The rest of the roast sliced up for sammies the next day.
Thanks for looking.
