Marinate less tender beef roasts, such as grass-fed beef cuts, or eye of round, blade or chuck steaks, prior to placing into a smoker. Or, rub roasts with seasoned salt before putting on cooking grill. This will help to increase the flavor and tenderness of the meat. We recommend using a meat thermometer to determine the proper degree of doneness. Insert a meat thermometer into the center of the thickest part, with a point away from bone or fat.
Rare is 140°, medium is 160°, well-done is 170°F.
Tender beef roasts such as choice or prime cuts, standing or rolled rib, tenderloin or sirloin tip roasts can be cooked to perfection in charcoal, gas or electric smoker units with liquid in the water pan. Cooking time will be much the same as in a slow conventional oven, just slightly longer – about 25 to 30 minutes per pound for rare. Use a meat thermometer inserted as above for the best way to determine doneness.
Smoked Simple Seasoned Roast
For a delicious easy meal, simply use a favorite seasoning on a large beef roast such as rump, sirloin tip, rib roast or large chuck.
Ingredients:
- Seasonings for beef roast
- Seasoned salt
- Celery/Onion salt
- Garlic salt or powder
- Lemon pepper
- Cajun BBQ salt (See Recipes Index)
Sprinkle roast liberally with any of the above and place on smoker grid. See Cooking Charts for time, water, wood sticks, and charcoal. For best results use a meat thermometer.
Smoked Polynesian Pot Roast
Ingredients:
- 3-1/2 to 4-1/2 pound pot roast
- 1/2 cup soy sauce
- 1/2 cup sherry
- 1 cup water
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon seasoned pepper
- 1 cup water
Fill water pan 3/4 full with liquid. Put meat in heavy-duty plastic bag or glass baking dish. Combine all ingredients and pour over roast. Tightly close bag and turn to coat meat with marinade, or turn roast in dish and cover.
Refrigerate several hours or overnight, turning meat in marinade once or twice. To cook, lift pot roast from marinade and place on grill. Reserve marinade.
Smoke cook about 4 or 5 hours or until tender.
The meat will not fall from bone as braised pot roast would, but can easily be cut with a sharp knife. Heat reserved marinade to boiling and serve as a sauce with pot roast.
Serves 6 to 8