The reason smoked beef is so delicious is because the smoking concentrates the beef's flavors, creating a stunning roast that is amazing at dinner, a BBQ, or in mouthwatering roast beef sandwiches.

Smoked Roast Beef  Eye of Round, Top Round, Rump Roast Small BBQ  Smoked Chuck Roast Big BBQ  Smoked Brisket Special Occasion Smoked Prime Rib or Smoked Ribeye Roast

Lots of Cuts = Lots of Choices

The beef should always appear fresh, slightly slick without appearing wet, and have a deep reddish color.  The more marbling, the more flavor.

Picking a Beef Roast

This smoked roast beef recipe uses a simple dry rub that includes smoked paprika, garlic, and onion powders, along with salt and pepper, to develop rich classic roast beef flavors.

Seasoning a Roast

Smoking a beef roast at 225℉ takes between 30 to 35 minutes per pound.  The roast is done when the internal temp is between 137℉ and 142°F.  Let the roast rest for 30 minutes.

Smoking Beef Roasts

Very Rare Below 125℉ (52℃) Rare 125℉ (52℃) to 134℉ (56℃) Medium Rare 135℉ (57℃) to 144℉ (62℃) Medium 145℉ (63℃) to 155℉ (68℃) Well Done 156℉ (69℃) to 165℉ (74℃)

Temperature Guide