Description

Smoking roast like brisket is a delicious and satisfying way to enjoy tender, flavorful beef. While brisket is often the star of the smoker, you can use other cuts, such as chuck roast or rump roast, and still achieve incredible results. This step-by-step guide will show you how to smoke a roast with the same low and slow methods used for brisket, resulting in a juicy, smoky masterpiece. Whether you’re new to smoking or an experienced pitmaster, this recipe will teach you everything you need to know to make the perfect smoked roast at home.

Ingredients

Scale

1 whole roast (Chuck roast, Round roast, or Rump roast)
2 tablespoons olive oil 🧴
3 tablespoons beef rub (store-bought or homemade)
1 tablespoon kosher salt 🧂
1 tablespoon black pepper 🌶️
2 cloves garlic, minced 🧄
1 tablespoon onion powder 🧅
1 tablespoon paprika 🌶️
1 tablespoon brown sugar 🍬
Wood chips (hickory, oak, or mesquite work best) 🌳
Drip pan (to catch drippings)
Aluminum foil (for resting)
Spray bottle (filled with apple cider vinegar, water, or marinade) 💦

Instructions

1. Prepare the Roast:

Trim the Fat: If your roast has a thick fat cap, trim it down to about ¼ inch to allow the seasoning and smoke to penetrate the meat more effectively.
Season the Roast: Rub the roast with olive oil, then apply a mixture of kosher salt, black pepper, paprika, garlic, onion powder, and brown sugar. Ensure the roast is fully coated with the seasoning.
Rest the Meat: Allow the roast to sit at room temperature for 30-45 minutes to absorb the seasoning and ensure even cooking.

2. Prepare the Smoker:

Preheat the Smoker: Set your smoker to a consistent temperature of 225°F to 250°F. Make sure you have a stable heat source whether you’re using charcoal, wood chips, or pellets.
Add Wood Chips: Choose wood chips like hickory, oak, or mesquite for a rich smoky flavor. Add them to your smoker and allow the smoke to form a gentle haze.

3. Smoking the Roast:

Place the Roast in the Smoker: Place your seasoned roast on the smoker grate, fat-side up, and close the lid. Maintain the smoker temperature between 225°F to 250°F throughout the smoking process.
Spray the Roast: Every hour, spray the roast with a mixture of water, apple cider vinegar, or your favorite marinade to help keep it moist and create a flavorful bark.

4. Monitor Internal Temperature:

Check the Internal Temperature: Using a meat thermometer, monitor the roast’s internal temperature. You’re aiming for an internal temperature of 200°F to 205°F to achieve a tender roast that is easily pulled apart.
Depending on the size of the roast, this may take 4 to 8 hours to achieve the desired temperature.

5. Rest the Roast:

Once your roast reaches the desired temperature, remove it from the smoker and wrap it tightly in aluminum foil. Let the roast rest for 30-60 minutes to allow the juices to redistribute and the meat to continue cooking gently.

6. Slice and Serve:

After resting, slice the roast against the grain for the most tender slices. Serve with your favorite sides like smoked potatoes, grilled vegetables, or a crisp salad.

Notes

Choosing the Right Cut: Chuck roast is the most popular choice because of its marbling, but round or rump roasts work well too. Adjust cooking times depending on the cut.
Wood Selection: Hickory, oak, and mesquite are excellent choices for smoking beef, but you can experiment with different woods to find your favorite flavor profile.
Resting Time: Don’t skip the resting phase—this allows the roast to retain its juices and stay tender.
Spraying the Roast: Spraying helps keep the roast moist and builds the flavorful crust (bark), so don’t forget to spritz it every hour.

Prep Time: 15-20 minutes for seasoning and preparation.
Cook Time: 4 to 8 hours depending on the size of the roast and the consistency of the smoker temperature.
Category: Dinner Main Course
Cuisine: American

Nutrition

Serving Size: 250-300 kcal
Sugar: 1-2g
Sodium: 500-700mg (depending on the seasoning and salt used)
Fat: 18-22g
Carbohydrates: 2-3g
Fiber: 1g
Protein: 25-30g
Cholesterol: 70-90mg