Using an outdoor smoker to prepare a beef roast creates a tender roast full of flavor. When cooking in an outdoor smoker, the smoker takes care of everything itself, the cook does not need to do much more then baste the roast every hour or so. Low temperatures and smoke created by using flavorful apple or hickory wood chips and a spicy rub will result in a dinner of smoked beef that your friends will envy and your family will request second servings of.
Things You'll Need
Dry rub or choice of spices
Set up the smoker according to the directions. Add wood chips and allow the smoker to preheat.
Trim excess fat from the roast. If desired, cut slits into the meat and add garlic cloves, a light coat of olive oil and season the roast with your choice of dry rub or other seasonings.
Place the roast into the smoker. Baste with juices or red wine vinegar every hour until the meat has reached a desired level of doneness. Carefully remove the roast from the smoker and transfer to a platter.
Meat will smoke more evenly when allowed to warm to room temperature prior to placing in the smoker. For best results, choose a smoker that features a water tray to provide moisture. Resist the urge to open the smoker. This will reduce the temperature inside. Allowing the roast 10 minutes to rest before slicing allows the juices to redistribute through the meat.
Do not leave a smoker unattended.