Ingredients
Scale
- 1 whole beef roast (3–4 pounds)
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon sea salt
- Wood chips for smoking (hickory or oak recommended)
Instructions
- Season the beef roast with olive oil, smoked paprika, garlic powder, onion powder, black pepper, and sea salt.
- Prepare your smoker by soaking wood chips for 30 minutes and preheating to 225°F (107°C).
- Place the seasoned roast on the smoker grill grate, fat side up, and monitor the internal temperature.
- Once done, let the roast rest for at least 30 minutes, then slice against the grain and serve.
Notes
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- This roast pairs well with sides like coleslaw and baked beans.
- Experiment with different wood chips for varied flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg