We love great roast beef sandwiches, which seem harder and harder to find by the day. We also love slow-cooked, beef roasts with a deep smokey flavor. Smoking a roast over low heat produces delicious flavors and a roast with a soft, juicy texture that melts in your mouth.
This smoked roast beef recipe is ideal as the centerpiece for dinner or as the foundation to mouthwatering sandwiches.
We like to smoke a roast on the weekend so that we can have roast beef for sandwiches all week long. Just slice the roast thin whenever you want one and heat it up while you toast the bun.
How to Smoke Beef
This basic roast beef 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 for sandwiches.
Chuck roasts are a good choice for a more rustic presentation or if the beef is going to be slathered in BBQ sauce and if you literally have all day go ahead and make a brisket, which takes at least 10 hours to smoke right.
A tip is to rub the roast 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.
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Using a digital thermometer that lets you keep track of the roast’s temperature without having to open up the smoker is a good way to maintain a consistent temp in the smoker and help 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 recommend around 200℉ for 5 to 6 hours depending on the size of the roast.
If you don’t have all day, you can smoke a roast between 220℉ and 250℉ in about 4 hours and still have delicious roast beef; it just won’t be quite as tender as one cooked at a lower temperature.
Because beef excels at absorbing the flavors from the smoke 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.
What to Serve with Smoked Beef
There are lots of things to do with a roast that has been smoked. The complex flavors from the smoke and eye-popping presentation make them ideal to serve as the centerpiece for a nice dinner with White Cheddar and Horseradish Mashed Potatoes and Creamy Mac and Cheese.
The roasts can be kept in the fridge for a week or so and used for sandwiches, slicing a little off whenever you get 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 using it, 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 BeefPrint Pin Recipe
- 3 lb beef rump roast
- 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 mixture. The Worcestershire 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 200℉ for 5 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 150℉ degrees.
- Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkle a little salt on the slices before serving to bring out all the flavors.
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