Smoked Roast Beef
An eye of round roast is trimmed, seasoned and smoked to a perfect Medium Rare before being sliced super thin to make the world's best smoked roast beef sandwiches!
Prep Time 30 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 45 minutes mins
Course Main Course
Cuisine American
- 2.5 lbs Eye of Round roast
- 2 tbsp yellow mustard For Binder
- 3 tbsp salt Dry Rub
- 2 tbsp chili powder Dry Rub
- 2 tbsp smoked paprika Dry Rub
- 1 tbsp turbinado sugar Dry Rub
- 1 tbsp black pepper Dry Rub
- 1 tsp granulated garlic Dry Rub
- 1 tsp granulated onion Dry Rub
- 1/2 tsp chipotle powder Dry Rub
- 1 cup apple juice Beef Spritz
- 1/4 cup cider vinegar Beef Spritz
- 1 tbsp Worcestershire sauce Beef Spritz
- 1 tbsp Teriyaki sauce Beef Spritz
Trim the beef roast of excess surface fat and silver skin membrane.
Lightly coat the beef with the yellow mustard.
Combine the dry rub ingredients and mix well.
Apply the dry rub to the beef and let it rest for 30 minutes until the rub "melts" into the meat.
Set your pellet grill to 225F using hickory pellets.
Put the beef on the smoker and wait for about an hour for the rub to set into a crust.
Combine the beef spritz ingredients and add to a spray bottle.
Mist the beef with the Beef Spritz every 10-15 minutes until the meat reaches an internal temperature of 130-135F. Total cook time is about two hours.
Remove the beef from the smoker, allow to rest and slice super thin with a granton edge slicer.
When it comes time to make roast beef sandwiches I am begging you to PLEASE take the time to toast the buns.
I like some extra kick with these sandwiches so I use a spicy barbecue sauce on the top bun and a horseradish sauce on the bottom bun.
Keyword Smoked Roast Beef