Place the trimmed beef in a large zipper-lock bag. In a small bowl, whisk together the marinade. For a more traditional beef jerky flavor, combine coconut aminos (or soy …
Preview
See Also: Beef Recipes, Keto RecipesShow details
3 to 4 lb boneless beef roast 1 stick butter (use unsalted if you are sensitive to sodium) 1 pack dry Ranch dressing mix 1/2 cup mild pepperoncini peppers 1/2 cup beef broth 1/2 onion sliced 4 cloves garlic, minced salt & …
See Also: Keto RecipesShow details
Add the peppers, onion, and jalapeno and cook, stirring occasionally, for 5 minutes or until softened. Stir in the garlic and cook for 30 seconds. Add the beef back to the …
See Also: Beef Recipes, Chili RecipesShow details
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.