Smoked Roast Beef

Adapted from https://petersfoodadventures.com/smoked-roast-beef/

Servings: 8

INGREDIENTS

4 pounds (2kg) Roast Beef Sirloin, Prime Rib, Rump Roast, Topside

Spice Rub:

3 tablespoons Smoked Paprika
2 tablespoons Brown Sugar
2 tablespoons Ground Black Pepper
1 tablespoon Cumin Seeds
1 tablespoon Coriander Seeds
1 tablespoon Salt
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
2 teaspoons Dried Oregano
½ teaspoon Chili Powder optional

Bbq Spritz:

1 cup Apple Cider Vinegar
2 tablespoons Worcestershire Sauce
1 shot Crown Royal Whiskey 30ml

STEPS

1) Room Temperature - remove roast beef from fridge and bring to room temperature for best result.

2) Spice Rub - crush Cumin Seeds and Coriander Seeds in a pestle and mortar (for best flavor). Mix all the spices together.

3) Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).

4) Coat - using your hands (wearing gloves) rub spice mix all over the beef until fully covered.

5) Insert Probe - place probe in the center of the roast, in the thickest part.

6) Place in Smoker - place beef roast on the grill in the smoker.

7) Add Wood - place 2 pieces of Cherry Wood or Hickory Wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.

8) Bbq Spritz - mix Apple Cider Vinegar, Worcestershire Sauce and Crown Royal Whiskey to make a spritz. Quickly spray over beef roast every hour.

9) Smoke - keep beef in smoker until desired internal temperature is reached. Medium Rare 135°F (57°C) and Medium is 145°F (63°C). This takes around 4 hours.

10) Rest - remove from heat and cover with foil to rest for 25 minutes.

11) Serve - slice smoked roast beef against the grain and serve smoked roast beef immediately.