How to Smoke Cook a Beef Roast
A juicy, succulent roast is a perfect challenge for a new smoker chef. Smoke cooking is all about patience and keeping track of temperatures. The internal temperature will take up to six hours to reach edible levels; cooking too fast will toughen the meat. Prime rib roast is your tastiest option, but a chuck roast has thicker layers of fat, and it marbles better. Because opening a smoker causes it to lose internal temperature and smoke, it is useful to have a remote meat thermometer to keep track of that internal temperature. Does this Spark an idea?
Things You'll Need
- Smoker
- Smoking chips
- Prime rib or chuck beef roast
- Knife
- Olive oil, 1 tbsp.
- Garlic, 2 cloves
- Salt
- Pepper
- Plastic wrap
- Remote meat thermometer
Instructions
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1
Preheat your smoker to 225 degrees with smoking chips of your preference. If you are cooking with a prime roast or are in a hurry, your smoker can be preheated as high as 300 degrees. However, higher temperatures make the meat less tender.
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2
Slice through the fat on your beef roast in a checkered pattern with a sharp knife. Only cut through the fat layer so the meat is visible, below.
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3
Mince 2 cloves of garlic and mix with salt and pepper, to taste. Mix with 1 tbsp. olive oil, and rub it into the cracks of the meat. Wrap the meat in plastic wrap, and wait for the meat to reach room temperature before smoking.
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4
Unwrap the roast, and put the meat thermometer in the center of the meat cut. Place the roast in the smoker. Check the internal temperature of the meat with the remote meat thermometer every 10 minutes.
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5
Remove the smoker when the internal temperature has reached desired levels --130 degrees is rare; 140 degrees is medium rare; and 150 degrees is well done.
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Tips & Warnings
If you prefer a dry rub on your roast, skip the olive oil and add other spices, such as onion powder and paprika.
References
- Photo Credit Jupiterimages/Photos.com/Getty Images
