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Smoked Beef

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Submitted by ynnek

YIELD

servings

PREP

15 min

COOK

4 hrs

READY

12 hrs

Ingredients

1 1
EACH EACH BEEF ROAST
lean, 2 to 4 pounds *
1 15
TABLESPOON ML GARLIC POWDER
1 15
TABLESPOON ML ONION POWDER
1 15
TABLESPOON ML BLACK PEPPER
1 5
TEASPOON ML CHILI POWDER
1 15
TABLESPOON ML SALT
1 15
TABLESPOON ML PAPRIKA
1 15
TABLESPOON ML CAYENNE PEPPER
1 5
TEASPOON ML CUMIN

Directions

Use a covered Grill or make a cover for your grill with aluminum foil.

Build two fires on each side of where the meat will be.

Place a drip pan (alumimum foil again) with water under where the meat will be.

Soak your smoking wood (preferably hickory) at least overnight.

Mix the spices together to make a dry rub.

Rub the spice mixture on the trimmed beef roast and let marinate overnight in your icebox.

When the fire has developed to ash covered, add the smoking wood and the meat, cover, and don’t peek for at least 2 hours.

Then add charcoal and smoke for another 2 hours.

As always, adjust as necessary but the slower you smoke, the longer it will take and the more tender the meat will be.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 319 46% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 1828mg 76%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 76g
Vitamin A 25% Vitamin C 5%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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