Smoked Beef
Yield
servingsPrep
15 minCook
4 hrsReady
12 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef roast
lean, 2 to 4 pounds |
*
|
| 1 | tablespoon |
garlic powder
|
|
| 1 | tablespoon |
onion powder
|
|
| 1 | tablespoon |
black pepper
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
paprika
|
|
| 1 | tablespoon |
cayenne pepper
|
|
| 1 | teaspoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef roast
lean, 2 to 4 pounds |
*
|
| 15 | ml |
garlic powder
|
|
| 15 | ml |
onion powder
|
|
| 15 | ml |
black pepper
|
|
| 5 | ml |
chili powder
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
paprika
|
|
| 15 | ml |
cayenne pepper
|
|
| 5 | 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.
