Prepare a smoked beef roast with a succulent smoky flavor.

Does smoked beef roast sound good? We can assure you that it is quite good.

With all the different types of beef roast to choose from, which cut is best for the smoker?

We think, without a doubt, a standing rib roast (prime rib) is the only way to go.

When prepared properly, it is quite tender and juicy, with an incredible flavor. The one drawback is they’re pricey.

The other less expensive cuts such as chuck or round roasts do lend themselves to the smoking process very well, but you just can’t beat the taste of prime rib roast. So don’t worry about the money, after all, you’re going to make the best smoked beef roast you have ever had.

When choosing a beef roast, you want one that is USDA graded prime or choice. You probably won’t find prime grade at the grocery store so if that is what you’re looking for, a visit to the local butcher is in order. Choice grade will work fine but I would stay away from select grade meat. You will be disappointed with the end result.

Look for one that is well marbled with fat, it creates great flavor and helps keep the meat moist. Any fat on the outside of the roast should be no more than ½ inch thick. If it is thicker than that trim it down a bit.

There is no shortage of rubs out there that can give your smoked beef roast a little zing. My only advice on rubs and spices is don’t get too carried away. You don’t want to overwhelm the flavor of the meat with too much spice.

Now you need to get the meat smoker up to the proper cooking temperature. What is the proper temperature? Some say 225 to 250 degrees. Others prefer 300 to 325 degrees. I do know this, when you bring the internal temperature of the meat up slowly rather than quickly, the roast will be juicier and extra tender. I shoot for 250 to 275 degrees.

Whichever kind of wood or chip you use is up to you. The same rule applies here as with spices, don’t over do it. Too much of a good thing is exactly that. Too much.

Monitoring the internal temperature of a smoked beef roast is crucial in determining when it’s done to your preference. A good remote meat thermometer is a must have tool in order to do this. It allows you to track what is going on inside the roast without opening the lid and losing all your heat.

An internal temperature of 125 to 130 degrees is rare, 140 to 145 degrees is medium rare, 150 to 160 degrees is medium. Any more than that and you blew it.

When you remove the roast from the heat to rest, the temperature will continue to go up as much as 10 degrees, so adjust your cooking time accordingly.

Once the roast has rested for about 20 minutes you can start carving and get ready to enjoy the best smoked beef roast you have ever prepared.

If this is your choice, lets get smoky!

Smoked beef ribs smoked to perfection on your barbecue.

Make Pastrami in your own smoker.

Beef Brisket smoky and tender.

Smoked Beef Short Ribs are a great change of pace from traditional ribs.

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