Smoked Beef Roast

A smoked beef roast is the perfect dish for a festive Sunday. The long smoking makes the meat incredibly tender and gives it that delicious smoky flavor.

Preparation

Step 1: Make the Rub

Mix all dry ingredients: paprika, garlic powder, onion powder, cumin, sugar, salt and pepper. Rub the beef roast with this and massage well in.

Step 2: Inject (optional)

Mix beef broth with worcestershire. Use an injection needle to inject the liquid into the meat. This ensures extra juiciness.

Step 3: Preheat

Let the beef roast come to room temperature for 1 hour. Preheat BBQ to indirect heat of 120°C. Add smoking wood (hickory or oak).

Step 4: Low & Slow

Place the beef roast in smoker or on indirect section. Smoke 4-5 hours until core temperature is 75°C. Spritz with apple juice every hour.

Step 5: Wrap and Finish

Wrap roast in butcher paper at 70°C. Let continue cooking 1 more hour. Slice against grain and serve with collected juices.