Best Smoked Roast Beef Recipe

Making a tender, juicy roast beef can feel like a daunting task when you’re trying to impress guests or create a special Sunday dinner. Between choosing the right cut of meat, nailing the cooking temperature, and getting that perfect pink center, there’s quite a bit to consider – and adding smoking to the mix might seem like one step too many.

But this smoked roast beef recipe takes away all the guesswork. It’s straightforward enough for any home cook to master, gives you restaurant-quality results, and fills your backyard with the most amazing aroma while it cooks. Plus, the leftovers make the best sandwiches you’ll ever taste.

What Kind of Roast Beef Should I Use?

For smoked roast beef, you’ve got several great cuts to choose from, and each brings something different to the table. Prime rib is the most luxurious option – it’s well-marbled and super tender, but it’s also the priciest of the bunch. Sirloin is a solid middle-ground choice, offering good flavor and texture without breaking the bank. If you’re looking to keep costs down, rump roast or topside are both lean cuts that work really well with smoking – just keep an eye on the internal temperature since these leaner cuts can dry out if overcooked. Whichever cut you pick, look for one with some marbling (those white streaks of fat) throughout the meat, as this will help keep your roast juicy during the long smoking process.

Options for Substitutions

This smoked roast beef recipe has room for several substitutions if you need them:

• Roast Beef cuts: While the recipe suggests several cuts, you can also use Eye of Round or Chuck Roast. Just remember that fattier cuts like Prime Rib will be more tender, while leaner cuts like Eye of Round need more attention to avoid drying out.
• Whole spices: If you don’t have whole cumin and coriander seeds, use ground versions instead – just reduce the amount to 2 teaspoons each since ground spices are more concentrated.
• Crown Royal Whiskey: Any bourbon or whiskey will work fine here, or you can skip the alcohol and add an extra tablespoon of Worcestershire sauce plus 2 tablespoons of maple syrup for complexity.
• Apple cider vinegar: Regular white vinegar or red wine vinegar can work in place of apple cider vinegar. If using white vinegar, add a tablespoon of apple juice or honey to make up for the missing sweetness.
• Smoked paprika: If you’re out of smoked paprika, regular paprika works too, but you’ll lose some of that smoky flavor. Try adding 1/2 teaspoon of liquid smoke to make up for it.
• Brown sugar: You can swap brown sugar with honey, maple syrup, or regular sugar mixed with a touch of molasses.

Watch Out for These Mistakes While Smoking

The biggest mistake when smoking roast beef is rushing the process – smoking at too high a temperature will result in tough, chewy meat instead of that melt-in-your-mouth texture you’re after. For the best results, maintain a steady temperature between 225-250°F (107-121°C) and use a reliable meat thermometer to monitor the internal temperature until it reaches 135°F (57°C) for medium-rare. Another common error is not letting the meat rest at room temperature for 30-45 minutes before smoking, which can lead to uneven cooking and a tougher exterior. To ensure your spice rub creates a flavorful bark, pat the meat completely dry before applying the seasonings, and avoid opening the smoker too frequently – remember, if you’re looking, you’re not cooking! Finally, don’t skip the crucial resting period after smoking – tent the meat with foil and let it rest for at least 20-30 minutes before slicing, allowing the juices to redistribute throughout the roast.

What to Serve With Smoked Roast Beef?

This smoky, flavorful roast beef calls for some classic sides that’ll make your meal complete! Creamy mashed potatoes are a natural choice – they’re perfect for soaking up all those tasty meat juices. I love to round out the plate with some roasted vegetables like carrots, Brussels sprouts, or green beans, which pick up a nice caramelized flavor in the oven. For a special touch, try serving some Yorkshire puddings or warm dinner rolls on the side, and don’t forget about horseradish sauce or a rich beef gravy to drizzle over everything.

Storage Instructions

Keep Fresh: Your smoked roast beef will stay good in the fridge for up to 5 days when wrapped tightly in foil or stored in an airtight container. For the best flavor, I like to keep any leftover juices and store them with the meat to keep it moist.

Freeze: This smoked roast beef freezes really well for up to 3 months. Wrap it tightly in plastic wrap, then foil, or place it in a freezer bag with as much air removed as possible. Pro tip: slice it before freezing for easy portioning later!

Reheat: To keep your roast beef juicy when reheating, wrap it in foil with a splash of beef broth or its original juices and warm it in the oven at 250°F until heated through. You can also slice it thin and quickly warm it in a pan for hot sandwiches. Just avoid the microwave if possible, as it can make the meat tough.

Preparation Time	30-45 minutes
Cooking Time	240-270 minutes
Total Time	270-315 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-4000
• Protein: 280-300 g
• Fat: 240-260 g
• Carbohydrates: 30-40 g

Ingredients

For the roast beef:

• 4 lb roast beef (chuck roast or a similar cut with good marbling)

For the rub:

• 1 tbsp onion powder
• 2 tbsp black pepper
• 1 tbsp salt
• 2 tbsp brown sugar (adds a subtle sweetness to balance the spice)
• 1 tbsp garlic powder
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 tsp dried oregano
• 1/2 tsp chili powder
• 3 tbsp smoked paprika (for a deep, smoky flavor)

For the spritz:

• 1 fl oz Crown Royal whiskey (optional, but adds a unique depth)
• 2 tbsp Worcestershire sauce
• 1 cup apple cider vinegar (I use Bragg Organic Raw Apple Cider Vinegar)

Step 1: Prepare the Beef and Spice Rub

Remove the roast beef from the refrigerator and allow it to come to room temperature to ensure the best cooking result.

In the meantime, crush cumin seeds and coriander seeds in a pestle and mortar for optimal flavor.

Mix these crushed seeds with other spices to create your spice rub.

Step 2: Prepare the Smoker

Ensure your smoker is set up for optimal cooking conditions.

Place a foil tray filled with water at the base of the smoker to add moisture during the smoking process.

Light the charcoal using a chimney starter.

Once the charcoal is fully lit and white, place it in the offset smoker.

Aim to maintain a smoker temperature between 225°F and 250°F (110°C-120°C).

Step 3: Coat Beef with Spice Mix

Using your hands and wearing gloves for hygiene, thoroughly rub the spice mix all over the roast beef until it’s fully coated.

This will ensure a flavorful crust as it smokes.

Step 4: Setup and Begin Smoking

Insert a probe thermometer into the center of the roast, targeting the thickest part to measure the internal temperature accurately.

Place the coated beef roast on the grill inside the smoker.

Add two pieces of Cherry Wood or Hickory Wood on top of the charcoal to generate smoke flavor.

Maintain the temperature by adjusting the smoker vents as required.

Step 5: BBQ Spritz and Smoking Process

Create a spritz mixture with apple cider vinegar, Worcestershire sauce, and Crown Royal whiskey.

Use this mixture to spray the beef roast quickly every hour to enhance moisture and flavor.

Continue smoking the beef until the desired internal temperature is reached: 135°F (57°C) for medium rare or 145°F (63°C) for medium, which typically takes around 4 hours.

Step 6: Rest and Serve

Once the beef reaches the desired temperature, remove it from the smoker and cover it with foil.

Allow it to rest for 25 minutes to let the juices redistribute for more tender slices.

After resting, slice the smoked roast beef against the grain for the best texture and serve immediately for optimal enjoyment.