Ingredients
Scale
- 1 (5-7 lb) beef roast of your choice (chuck roast or brisket)
- 3 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional for heat)
- Wood chips (hickory, mesquite, or applewood) for smoking
Instructions
- Pat the beef roast dry with paper towels, drizzle with olive oil, and rub evenly.
- Mix smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper, then apply generously to the roast.
- Let it sit at room temperature for 30 minutes.
- Preheat your smoker to 225°F (107°C) and prepare wood chips.
- Place the beef roast in the smoker and maintain a steady temperature for about 1.5 to 2 hours per pound.
- Remove the roast at an internal temperature of 195°F (90°C) for slicing or 205°F (96°C) for pulled beef.
- Let the roast rest for 20-30 minutes before slicing against the grain.
- Serve and enjoy with your favorite sides.
Notes
- Leftovers can be stored in an airtight container for up to 3-4 days.
- For longer storage, slice the roast and vacuum-seal it before freezing for 2-3 months.
- Reheat slowly to maintain juiciness.
- Experiment with different wood chips for unique flavors.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 0g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 100mg