Smoked Beef Roast


When you take the time to make a smoked beef roast you’re rewarded with a scrumptious roast beef with deep smokey flavors that is so tender it melts in your mouth.

Smoking is one of the best ways to develop the natural flavors in beef. Smoking concentrates the flavors and creates a visually stunning roast that can take center stage at dinner or have a week of repeat performances as the star of mouthwatering sandwiches.

How to Smoke a Beef Roast

There’s a lot to love about smoking beef, the way it absorbs the flavors from the smoke, how it makes your neighbors jealous as the smoke wafts through the neighborhood, and for the way it brings beef’s flavors to life.

This basic recipe will work with almost any type of roast. We’ve found that smoking a rump, or a top or bottom round roast is the way to go if you want to serve thinly sliced beef that holds its shape, making them an excellent choice if you’re planning on using it for sandwiches.

Smoked Beef Roast

Smoked roasts make for an eye-popping presentation

Chuck roasts excel at more rustic presentations or if the beef is going to be slathered in BBQ sauce. If you literally have all day go with a brisket, which takes at least 10 hours to smoke.

Because beef excels at absorbing the smoke’s flavors the choice of wood matters. We usually go with wood chips that have bolder, hearty flavors, like hickory, oak, and mesquite, that compliment the flavors in the beef.

The key to keeping the roast moist and tender is temperature control, especially if you’re using a smoker with a water pan. As long as the temperature in the smoker stays below 250℉ and the internal temperature of the roast never gets above 165℉, the roast should be just fine without someone feeling the need to shoot it up with beef stock.

We do recommend leaving any fat on the outside of the roast to let it baste itself and to allow the roast rest for 10 to 20 minutes tented in foil before slicing.  It is ok to remove gristle or silver skin from the outside.

When we’re making a roast, we like to use a simple spice rub that uses garlic powder, smoked paprika, and onion powder to create classic roast beef flavors.

A tip is to rub the outside down with a little Worcestershire sauce before applying the spice rub. The Worcestershire adds to the beef’s natural umami flavors while helping the rub stick to the roast.

Using a digital thermometer that lets you keep track of the roast’s temperature without having to open up the smoker is a great way to maintain a consistent temp, which helps make sure the roast comes out at the right time. Our preferred thermometer is Thermopro’s dual probe digital thermometer for its ease of use and wireless range.

For a tender and juicy roast go as low and slow as you can. We usually smoke beef roasts around 215℉ for 4 to 6 hours depending on their size.

If you don’t have all day, you can smoke the roast between 240℉ and 260℉ in 4 hours and still have delicious roast beef; it just won’t be quite as tender as one cooked at a lower temperature.

What to Serve with Smoked Beef

There are lots of things to do with a roast that’s been smoked. The complex flavors from the smoke and eye-popping presentation make them ideal for serving as the centerpiece of a nice dinner with White Cheddar and Horseradish Mashed Potatoes alongside Creamy Mac and Cheese.

Slicing Beef Roast

Just slice the roast beef thin whenever you’re hungry

We love tasty roast beef sandwiches, which seem harder and harder to find by the day. We like to smoke a roast on the weekend so we can have tender, delicious sandwiches all week long. Just slice the roast thin whenever you want a sandwich and heat it up while you toast the bun.

The roasts can be kept in the fridge for a week or so and sliced whenever someone gets hungry. When we’re using this recipe for roast beef sandwiches, we like to keep some Smokehouse Potato Salad and Quick Pickled Spicy Carrots in the house.

No matter how you’re serving it, slice the roast against the grain and sprinkle a tiny bit of salt on to the beef right before serving. The salt helps to bring out the beef’s flavors and gives the final dish a nice pop.

Smoked Roast Beef Shareable

Smoked Beef Roast

3.76 from 370 votes
Print Pin Recipe
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 8 servings


  • 3 lb beef roast, rump, sirloin, top, or chuck
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • Worcestershire sauce to rub down


  • Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.
  • Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
  • There are a couple of ways you can smoke the roast, depending on how much time you have. 
     For the best results cook it in a smoker at around 215℉ for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees. 
  • Let the roast rest for 20 minutes, covered with foil, before slicing. 
    Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors. 

Recommended Equipment

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Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: BBQ, Smoked Meat



Check these out for more:

Nutrition Facts
Smoked Beef Roast
Amount Per Serving
Calories 309 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g40%
Cholesterol 117mg39%
Sodium 574mg24%
Potassium 575mg16%
Protein 32g64%
Vitamin A 145IU3%
Calcium 29mg3%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

Let us know what you think


I thought the “low & slow” method was reserved for cuts with tough connective tissues like the chuck or brisket- where you need a long slow process of rendering the collagen in the fibers. top & bottom round cuts are tougher but much more lean without the collagen- wouldn’t the low & slow just dry the meat out and make it tough?

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