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Smoked Roast Beef

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
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine American
Calories 375 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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