Roast beef has to be one of my favorite meals to cook and defiantly eat. Many different flavorful cuts of beef can be use producing unique pallet textures with several different cooking techniques. Starting with the best cut of beef you can find that's reasonable priced will usually provide the best results for this smoked and seared flavor packed roast recipe. Popular cut to use are chuck, sirloin, round, rib, tri tip and tenderloin but depending on your location these cuts might go under different names.
Once a nice cut of beef is chosen, start with a good inspection under proper lighting. If the roast was cut using a band saw typically with bones still in it's recommended to rinse under cold water and pat dry with paper towel to ensure no loose small bones. Look for any large hard pieces of the white hard fat that will never render for good eating. A little tricky to explain but you'll feel it is the larger white fat dense spots that are hard with little resistance when pressing or squeezing. The fat that will render should be trimmed down to a quarter to half inch thick for maximum flavor. Fat is flavor but most do not enjoy large chunks of fat. I see people pushing them to the side of their plates and it's where the spice, smoke and meat all come together making it absolutely delicious.
In this video I keep the seasoning extremely simple and easy using simple kosher salt and fresh cracked black pepper. Start with a coating of oil to help the seasoning bind to the meat and apply seasoning to suit your taste. I kept it simple to be easy to understand but feel free to add any additional spices and flavors you like to taste. Use a oven safe pan to catch the beef drippings to create a au jus or gravy to top the beef when served. Add one yellow onion sliced, two cloves of garlic and six cups of water. Place the pan on the lower barbecue grate and add the water to the pan.
Setup your barbecue for indirect cooking at 225* To monitor the temperature of the cooker and internal meat temperature I use a Maverick ET-732. One probe is place in the middle of the cooking grate showing the overall inside temperature of the cooker your using. The other probe is inserted into the thickest part of the roast to monitor the the meat temperature. When using these type of probes try to insert them deep into the meat without leaving too much of the wire end exposed or it will read higher temperatures.
Smoke with beef work great together producing exceptional flavors. Many different types of wood works great with beef for a added smoked taste. I prefer hickory, oak, maple or pecan which complements beef cooked on a barbecue. In this cook I used six ounces of hickory wood to add smoke. Weighing wood amounts on a kitchen scale with give more accurate repeated results for adding smoke to foods. Over smoking meat lead to bad results so I always recommend starting small and finding the proper flavor profile you desire.
Place the roast the cooking grate at 225* with the lid closed.
Sit back and watch the smoke therapy show as the meat cooks being surrounded by the smoke filling the cooking chamber producing a delicious meal or keep running around getting things done keeping a eye on the remote digital thermometer.
Beef internal cooking temperature are as per followed= Rare 125*, Medium Rare 135*, Medium 145*, Medium Well 155*, Well Done 165*+
The key step here is to pull your roast off the heat when it's -5* below your desired internal finished temperature (Example for medium rare I would pull it off at 130*) Take the roast off the barbecue and get the heat cranked up to hi.
Once the heat is cranked place the roast back on the barbecue searing over the hi heat. Keep a very close eye on the roast at this point while flipping or turning as needed. As the beef sears look for the browning on the exterior call the maillard effect which start when the meat reaches a temperature of 285* producing absolute great flavors.
If you like a gravy or au jus sauce use the drip pan to create your desired sauce with many different recipes. A easy one is to mix 1 tablespoon of cornstarch to ¼ cup of water. Add to the drip pan mixture. Bring the mixture to a boil then reduce heat to simmer and thicken.
With the roast all ready to go make sure you have all the side and fixings lined up and ready to go for your family and friends to enjoy. Slice that roast up and begin serving a meal people will never forget.
To put this entire process together here a quick easy to follow video I created.
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Products used in this video
BBQ Grilling Smoking Culinary Expert