Beef Roast on a Pellet Grill

Hither is a succulent and surprisingly like shooting fish in a barrel manner to brand smoked roast beef.

Roast beefiness sounds like something that ought to be complicated and hard but, in all honesty, making this in your smoker is just about as like shooting fish in a barrel as falling off a log!

Of course, the best part about smoking a beef roast is the incredible roast beefiness sandwiches y'all volition exist eating! Let me tell you, these sandwiches are GOOOOOD!

Keep reading and I will bear witness you how I make smoked roast beef and will requite you lot a couple alternatives ideas to consider.

The Best Roasts to Fume

Your beginning step is picking the right beef roast to smoke and it turns out that at that place are multiple nice options to choose from.  What you lot are looking for is a lean, inexpensive cut of beefiness with minimal connective tissue.

Some peachy options are:

• Centre of Round Roast
• Lesser Circular Roast
• Summit Round Roast
• Rump Roast Roast

I used an center of round for this melt and could not have been happier with the results.  I was surprised by the cost of this roast as the Centre Circular is unremarkably a bargain…that's okay though, it was notwithstanding cheaper than eating out!

Two cuts that I would advise you to stay away from are:

• Chuck Roasts
• Brisket

Both chuck roasts and briskets are astonishing on a smoker merely need to be cooked to college temperatures than those needed for roast beefiness.

Beginning By Preparing the Beef Roast

I use a simple ii step process of trimming and seasoning to get the roast ready for the smoker.  Some people like to include a tertiary step, brining, but I have never found that to be necessary for roast beefiness.

If you feel similar brining the beef then I will include instructions below.

Trim the Beef

Almost of these roasts will have a layer of fat and a sinewy silver type skin.

I always remove the silverskin since information technology never actually becomes tender.  I also feel like it blocks the seasoning from getting into the meat.

Utilize a sharp pocketknife, insert it under the silverskin and so tilt the bract upwardly and sort of scrape the membrane off the meat.  Don't worry if you don't get this footstep perfect.

Optional Brining Step

I used to brine beef roasts but, unless yous are making pastrami, never felt information technology was worth the extra endeavour.  That beingness said, everyone likes doing things their way and so if you lot feel like including a bring step it certainly volition non injure!

Beef Brine

• two quarts water
• i/2 loving cup kosher table salt
• 1/ii cup brown saccharide

Combine the brine ingredients and mix well to dissolve.  Add the roast to the brine and let it soak in the refrigerator for at least iv hours and upwardly to 12 hours.

Remove the beef from the alkali, rinse well nether cold running water and pat dry out with paper towels.

Apply the Dry out Rub

I really pack on the dry rub onto beef roasts.  Since these are big roasts, virtually of the meat does not become seasoned so I want to make sure the crust/bark has plenty of flavour.

To help the rub attach I like to apply a binder to the meat earlier seasoning with the dry rub.  The choice of binder is not important and some mutual ones include:

• Yellow mustard
• Olive oil
• Worcestershire sauce
• Low sodium soy sauce

I used a thin layer of yellow mustard for this roast.

For the dry rub I wanted something that would give a beautiful color and be nicely balanced with a kicking of heat.  Hither is the recipe that I used:

Dry Rub for Smoked Roast Beefiness

• 3 tbls salt
• two tbls chili powder
• 2 tbls smoked paprika
• 1 tbls turbinado carbohydrate
• one tbls blackness pepper
• one tsp granulated garlic
• 1 tsp granulated onion
• i/two tsp chipotle powder

Apply the dry rub liberally to all sides of the beefiness and let it soak into the meat for most 30 minutes before information technology goes onto the smoker.

Smoke the Beef Roast at 225F

Set your smoker to 225F.

I was using my Z Grills pellet grill and called-for hickory pellets.  You tin can use your Traeger, Pit Dominate or Military camp Chef pellet grills for this recipe and information technology volition turn out just fine.

I did not use the "Smoke" setting for this cook but y'all certainly could for the offset hour if you wanted a stronger smoke season.

If you don't have hickory pellets so pecan, ruddy or any of the competition blends would work fine.  Apple tree pellets would be just a little too mild to stand up upwards to the beef.

I like smoking beef roasts at 225F considering the depression temperature helps the thick meat cook evenly.  If you cook thick cuts at high temperatures (325F) then the outside of the beef would be Well Done (160-165F) past the time the middle of the roast was at Medium Rare (130-135F).

How Long to Smoke a 3 pound Beef Roast at 225F?

When we are making roast beef nosotros are cooking the beef to a Medium Rare temperature of 130-135F.

A rough rule of thumb is that in gild to reach Medium Rare it takes almost an hr per pound to smoke beef roasts at 225F. This means it will take almost three hours to smoke a 3 pound beef roast.

I was cooking a 2.3 pound middle of round roast then the melt took a petty over two hours.

Afterwards an hour on the pellet grill the rub had set on the roast and formed a crust.  The roast was starting to tighten up a petty and pop at the grains.

One time the rub sets into a chaff nosotros can start calculation another level of flavor by spritzing the beef every 10-xv minutes.  Hither is a great beefiness spritz recipe.

Beef Spritz

• 1 loving cup apple juice
• i/4 loving cup cider vinegar
• iii tbls Worcestershire sauce
• 1 tbls Teriyaki sauce

This spritz is a slap-up combination of sugariness with a bit of tangy umami that works well with beefiness.

Practise NOT soak the roast.  Give it a gentle mist instead.  The last thing yous want to do is wash the crust off the meat.

The spritz adds a layer of season and really makes the color on the meat POP!

That'south what I am talking about 🙂

Use an digital thermometer to measure the internal temperature of the beefiness.  Once the beef reaches an internal temperature of 130-135F in the thickest function remove it from the smoker, place on a plate and loosely tent with aluminum foil.

Slice the Smoked Beef Thinly

Hither is where things actually go hard!

I desire to beginning making sandwiches as soon as the beefiness comes off the smoker.  The problem is that I tin can slice the meat much thinner when it is common cold than when it is hot.

If you can stand to wait, then you will become much thinner slices if you lot place the meat in the refrigerator and let information technology cool off for a couple of hours.

If y'all tin't stand to await, and I wouldn't arraign you, so make sure you lot sharpen your knife well before slicing to brand the job a little easier.

Regardless of whether you slice the meat while it is hot or cold, I have found that my granton edge brisket pocketknife is the best tool for slicing off thin slices of meat.

This roast turned out incredibly juicy and was packed with flavour.  We volition be making this again before long!

Smoked Roast Beef

An eye of circular roast is trimmed, seasoned and smoked to a perfect Medium Rare before existence sliced super thin to brand the world'southward best smoked roast beefiness sandwiches!

Prep Time 30 mins

Cook Fourth dimension ii hrs 15 mins

Total Time 2 hrs 45 mins

Course Main Course

Cuisine American

• two.5 lbs Center of Round roast
• ii tbsp yellowish mustard For Binder
• 3 tbsp salt Dry Rub
• two tbsp chili powder Dry Rub
• 2 tbsp smoked paprika Dry Rub
• 1 tbsp turbinado sugar Dry Rub
• ane tbsp black pepper Dry Rub
• 1 tsp granulated garlic Dry out Rub
• 1 tsp granulated onion Dry out Rub
• i/2 tsp chipotle pulverization Dry out Rub
• 1 cup apple juice Beef Spritz
• ane/4 cup cider vinegar Beef Spritz
• 1 tbsp Worcestershire sauce Beef Spritz
• one tbsp Teriyaki sauce Beef Spritz

• Trim the beefiness roast of excess surface fat and silver skin membrane.

• Lightly coat the beef with the yellow mustard.

• Combine the dry rub ingredients and mix well.

• Apply the dry out rub to the beefiness and let information technology residual for thirty minutes until the rub "melts" into the meat.

• Set your pellet grill to 225F using hickory pellets.

• Put the beef on the smoker and look for about an hour for the rub to set into a chaff.

• Combine the beef spritz ingredients and add together to a spray canteen.

• Mist the beef with the Beef Spritz every 10-fifteen minutes until the meat reaches an internal temperature of 130-135F. Total cook time is about two hours.

• Remove the beef from the smoker, permit to rest and slice super thin with a granton edge slicer.

When it comes time to make roast beef sandwiches I am begging you to Delight take the fourth dimension to toast the buns.

I similar some actress kick with these sandwiches so I use a spicy barbecue sauce on the peak bun and a horseradish sauce on the bottom bun.

Keyword Smoked Roast Beefiness

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Source: https://www.bbqdryrubs.com/smoked-roast-beef/

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