How to smoke roast beef in an electric smoker?When it comes to smoking roast beef in an electric smoker, you have to be extremely cautious of the internal temperature of the meat. If you like it rare, the desired temperature is 130 Degree F; however, if you like it medium-rare, the ideal temperature is 140 Degree F. Medium roast beef is ready at 150 Degree F and well-done at 170 Degree F.
How to Prepare Smoked Roast Beef in an Electric Smoker
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Transfer the roast to the smoker, placing it directly on the grill grates. Smoke until the meat reaches an internal temperature of 140°F (for …
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Preheat the smoker to between 225°F and 250°F. Open the top vent. 4. When the smoker is up to temperature, place the beef on the rack and put that into …
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1 top sirloin beef roast (5-6 pounds) 3 tbsp sea salt 1/4 cup Montreal steak spice Instructions Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine. …
Preheat the smoker. When ready to cook, start your smoker going at 225 degrees F and preheat with the lid closed, for 10 to 15 minutes. Season the chuck roast. …
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Try the smoked, seasoned chuck roast recipe. After the smoking is finished, remove the steaks or roast to a clean cutting board and loosely tent with aluminum foil. Allow the meat to rest for …
This super easy and delicious low carb beef pot roast recipe can be made on the stove, in the slow cooker, or even in your Instant Pot! Keto, Atkins and Paleo friendly! …
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Heat a large dutch oven over medium heat. Dry the chuck roast with a paper towel and season both sides well with salt and pepper. When the pot is very hot, add the fat and swirl to coat the bottom of the pot. Brown the chuck roast on …
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When hot, Add 2 teaspoons oil and swirl to coat. Sear/brown roast on all sides and place onto a large rimmed sheet pan or roasting pan and make the herbed crust. Smear the top and upper sides of the eye roast with Dijon mustard. …
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3 lb beef roast, Worcestershire sauce to rub down. Smoke the beef roast at 225℉ (107℃) for 30 to 35 minutes per pound. The roast is ready to come out when its internal temperature is between 137℉ (58℃) to 142℉ …
Place on sheet pan fitted with wire rack and refrigerate overnight, uncovered and away from ready-to-eat food. Preheat smoker to 250°F. Place chuck roast in smoker and smoke until it …
The electric smoker beef brisket in this recipe benefits from a dry rub of salt, white pepper, chili powder, garlic powder, and paprika. Marinated for at least a day, the beef …
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Add beef broth and scrape any browned bits from the bottom of the pot Add the roast back to the pot and season with salt, pepper, garlic powder, onion powder, and smoked …
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Once brown on all sides, remove and let rest. Place carrots and onions in skillet to brown and grab the juices from the roast. In the bottom of your slow cooker, add onions and carrots. Top …
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Grab your injector and fill it with beef broth. Inject the beef broth all the way throughout the roast. The broth will add liquid and salt inside the roast to help lock in the moisture while it is being smoked. Coat the roast with garlic, …
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When it comes to smoking roast beef in an electric smoker, you have to be extremely cautious of the internal temperature of the meat. If you like it rare, the desired temperature is 130 Degree F; however, if you like it medium-rare, the ideal temperature is 140 Degree F. Medium roast beef is ready at 150 Degree F and well-done at 170 Degree F.
For a medium to medium-rare smoked beef roast, we recommend smoking it until the internal temperature is between 135℉ (57℃) and 140°F (60℃). Once the roast reaches the target temperature, it should be removed from the smoker and allowed to rest tented under aluminum foil for 20 to 30 minutes.
Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast. Once rested remove the foil, slice against the grain, and serve.
Load the pellet hopper or chip basket with your desired wood chips. Preheat your smoker to 225 degrees F (107 degrees C). Place seasoned beef into your preheated smoker directly onto the grill. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. *See notes for proper placement of meat probe.