This Smoked Roast Beef is tender, juicy, and perfectly seasoned with a rich smoky flavor! This easy Smoker Recipes is perfect for family dinners, sandwiches, or special occasions!
Get My Easy Grilling Cookbook Bundle for 75% OFF
Why You’ll Love this Smoked Roast Beef!
There’s something so satisfying about a perfectly smoked roast beef! It smokes tender, flavorful, and kissed with the best aroma that fills your backyard.
It’s one of my favorite weekend smoker recipes because it feels special without being complicated. Whether you’re making it for a holiday meal or slicing it thin for sandwiches all week, this Smoked Roast Beef never disappoints.
Once you try it, you’ll see why it’s worth firing up the smoker every time! We love to serve with Smoked Baked Potatoes, Smoked Asparagus, Smoked Sweet Potatoes and Grilled Broccoli in Foil.
Ingredients
- Beef Sirloin Tip – Use your favorite cut of beef. Beef Chuck Roast is another great idea.
- Oil – Ue your favorite oil such as olive oil or avocado oil
- Smoked Paprika – Substitute with regular paprika if you prefer
- Garlic Powder – Minced garlic is a great substitute
- Onion Powder – For even more flavor us chopped onion
- Salt – We like using kosher salt
Scroll to the recipe card for the full recipe details.
How to Make Smoked Roast Beef
Step 1 – Preheat the smoke to 225 degrees Fahrenheit.
Step 2 – Stir the rub ingredients together in a small bowl.
Step 3 – Place the beef sirloin tip on a clean work surface and rub both sides of it with oil. Then rub the dry rub mixture onto both sides of the sirloin tip.
Step 4 – Place the roast in the smoker and smoke for 90-110 minutes until the internal temperature of the roast reaches 135 degrees Fahrenheit to 140 degrees Fahrenheit.
Step 5 – Remove the roast from the smoker. Cover it with foil and let it rest for 20-30 minutes. Place the buns on the grill grates in the smoker to toast them.
Step 6 – Then slice the roast against the grain. Serve and enjoy!
Smoked Roast Beef
Ingredients
- 3 pounds Beef Sirloin Tip
- 2 Tablespoons Oil
For the Rub:
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 1/2 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Preheat the smoke to 225 degrees Fahrenheit.
- Stir the rub ingredients together in a small bowl.
- Place the beef sirloin tip on a clean work surface and rub both sides of it with oil. Then rub the seasoning mixture onto both sides of the sirloin tip.
- Place the roast in the smoker and smoke for 90-110 minutes until the internal temperature of the roast reaches 135 degrees Fahrenheit to 140 degrees Fahrenheit.
- Remove the roast from the smoker. Cover it with foil and let it rest for 20-30 minutes.
- Place the buns on the grill grates in the smoker to toast them.
- Then slice the roast against the grain. Serve and enjoy!
Recipe Notes
Nutrition Facts
Recipe Tips
- Use a Meat Thermometer – Accuracy is key for perfect doneness. Smoked beef should reach an internal temperature of 135 to 140 degrees when finished cooking.
- Rest Beef – It allows juices to redistribute through the meat for the best juicy roast beef.
- Slice Thinly – Especially important for leaner cuts like eye of round. We like to use a meat slicer to thinly slice the meat.
- Wood Chips – Hickory, oak, or mesquite add strong, traditional flavor; fruitwoods like cherry or apple give a milder touch. You can also use a pellet grill to smoke the beef with pellets.
Variations Ideas
- Garlic Herb Crust – Add minced garlic and fresh herbs before smoking for delicious flavor.
- Spicy Rub – Mix in ½ tsp of cayenne pepper or chili powder for a little kick.
- Coffee Rub – Add ground coffee for bold, earthy flavor. This is my personal favorite!
- Add Flavor – Brush with Worcestershire or beef broth mid-smoke for extra moisture.
Frequently Asked Questions
Top round, sirloin tip roast, or eye of round roast are great options — affordable and flavorful when smoked slowly.
About 2 hours at 225°F, depending on your smoker and desired doneness.
Once the roast beef is at room temperature, store the leftovers in an airtight container for up to 5 days in the refrigerator. We love to use our leftovers for sandwiches, wraps, or meal prep. Reheat in the oven or the microwave when ready to serve.
Yes, this roast beef is perfect to smoke ahead and freeze to enjoy at another time. Place in the freezer safe container and freeze for up to 3 months. Thaw in the fridge when ready to serve.
More Easy Smoked Meat Recipes
We love to hear from you! If you make this Smoked Roast Beef Recipe, please leave us a comment or a star review.
