What Is the Best Way to Smoke Beef?
There’s a lot to like about smoking a roast: the way it absorbs the smoke’s tastes, how it makes your neighbors envious as the aroma of wonderful barbecue wafts through the neighborhood, and how it brings out the beef’s natural qualities.
Almost any style of roast will work with this simple recipe. If you want thinly sliced beef that retains its form, we’ve found that smoking a rump, top or bottom round, or sirloin tip roast is the way to go. They’re also great for sandwiches.
INGREDIENTS
3 pound rump, sirloin, top, or chuck roast
1 1/2 teaspoons of salt
1 tsp garlic powder 1 tsp pepper
1 tsp paprika (smoked)
1 teaspoon onion powder
To rub down with Worcestershire sauce
INSTRUCTIONS
To begin, combine the salt, pepper, smoked paprika, garlic, and onion powders in a mixing bowl.
Before adding the spice rub, give the roast a nice rub with Worcestershire sauce. The Worcestershire sauce aids in the adhesion of the rub on the roast while also adding taste.
Depending on how much time you have, there are a few options for smoking the roast.
Cook it for 4 to 6 hours in a smoker at roughly 215°F for the best results. When the internal temperature of the roast reaches 145°F to 155°F, it is ready to be removed from the oven.
Before slicing, let the roast rest for 20 minutes, wrapped in foil.
Before serving, sprinkling a little salt on the slices will assist to bring out the beef’s tastes.
