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Pit Boss Roast Beef

Ah, roast beef. Just the thought of it takes me back to Sunday dinners at my grandparents’ house. The kitchen would be filled with the mouthwatering aroma of beef roasting, mingling with the scent of rosemary and garlic. It was pure heaven. These days, I’ve taken that nostalgic meal and given it a modern twist with my Pit Boss smoker. Let me tell you, smoked roast beef is a game-changer. If you’ve got a Pit Boss and a love for beef, you’re in for a treat. Here’s my humorous, slightly chaotic guide to making the best-smoked roast beef you’ll ever taste. Buckle up, buttercup!

pit boss roast beef

How to Make Smoked Roast Beef on a Pit Boss

First things first: You need a good piece of beef. Go for a top sirloin, eye of round, or even a chuck roast. Each cut has its own unique charm and flavor, but today, we’re going for a nice, juicy top sirloin.

  1. Prep That Beef: Give your roast a good rubdown. I like to use a mix of salt, pepper, garlic powder, onion powder, and paprika. Sometimes I throw in some rosemary if I’m feeling fancy. Massage those spices into the meat like it owes you money. Let it sit for at least an hour, or overnight if you have the patience (which I rarely do).
  2. Fire Up the Pit Boss: Get your smoker going at 225°F. Low and slow is the name of the game here. You want to give that beef plenty of time to soak up all the smoky goodness.
  3. Choose Your Wood/Pellets: For roast beef, I love using hickory or oak pellets. They give the beef a rich, robust flavor that’s just out of this world. Mesquite is another good option if you like a stronger, more intense smoke. Avoid fruitwoods like apple or cherry; they’re too mild for beef.
  4. Into the Smoker: Place the beef directly on the grates and close the lid. Now, the hardest part – waiting. You’re looking at about 3-4 hours, depending on the size of your roast. Use a meat thermometer to keep an eye on things. You’re aiming for an internal temp of 135°F for medium-rare.
  5. Rest and Slice: Once your beef hits the desired temperature, take it off the smoker and let it rest for at least 15 minutes. This lets the juices redistribute, ensuring every bite is juicy and flavorful. Slice against the grain for the best texture.

Additional Tips

  • Marinade Magic: If you’ve got extra time, marinate your beef in a mix of Worcestershire sauce, soy sauce, garlic, and a bit of brown sugar overnight. It adds an extra layer of flavor that’s simply irresistible.
  • Keep It Moist: If your beef starts to look a bit dry during the smoke, spritz it with a mix of apple cider vinegar and water. This keeps the meat moist and adds a subtle tang.
  • Don’t Rush It: Patience is key. Keep that lid closed as much as possible. Every time you open it, you let out precious smoke and heat. Trust the process.

smoked beef roast pit boss

What to Serve

Now that you’ve got your glorious smoked roast beef, what do you serve with it? Here are a few of my favorites:

  • Garlic Mashed Potatoes: Creamy, buttery, and oh-so-delicious. They’re the perfect companion for that smoky beef.
  • Grilled Asparagus: Tossed with olive oil, salt, and pepper, then grilled to perfection. A little char adds a nice contrast to the tender beef.
  • Yorkshire Pudding: A classic British side, these fluffy little delights are perfect for sopping up all those beefy juices.
  • Caesar Salad: Crisp romaine, tangy dressing, and a sprinkle of parmesan. It’s light and fresh, balancing out the richness of the beef.

 

What to Do with Leftovers

If you’re lucky enough to have leftovers (a rarity in my house), here’s what you can do:

  • Roast Beef Sandwiches: Pile that beef high on a crusty roll, add some horseradish mayo, a slice of cheddar, and you’re in heaven.
  • Beef and Veggie Stir-Fry: Slice the beef thin and toss it with some colorful veggies and a simple stir-fry sauce. Quick, easy, and delicious.
  • Beef Hash: Chop up the beef and mix it with diced potatoes, onions, and bell peppers. Fry it all up in a skillet until crispy. Top with a fried egg for a killer breakfast.
  • Smoked Beef Tacos: Warm up some tortillas, add the beef, and top with salsa, avocado, and a squeeze of lime. Taco Tuesday, here we come!

pit boss beef roast

Overall, smoked roast beef on a Pit Boss is a delicious adventure worth every minute. It brings back fond memories while creating new ones with every bite. Whether you’re a seasoned pitmaster or a newbie, this recipe is sure to impress. Give it a try, tweak it to your liking, and most importantly, enjoy the process. Thanks for reading, and happy smoking!

Pit Boss Roast Beef

Elevate your dinner game with our Pit Boss roast beef recipe. Perfectly seasoned and cooked to perfection. A delicious dining experience awaits!

Course Main Course
Prep Time 30 minutes
Cook Time 4 hours
Servings 8

Ingredients

For the Beef:

  • 5 lbs top sirloin roast
  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp dried rosemary

For the Marinade (Optional):

  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 4 cloves garlic minced
  • 2 tbsp brown sugar

For the Spritz:

  • 1 cup apple cider vinegar
  • 1 cup water

Instructions

Preparation

  1. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary.
  2. Rub the spice mix all over the beef, ensuring it’s evenly coated. Massage it in well.
  3. In a large mixing bowl, mix Worcestershire sauce, soy sauce, minced garlic, and brown sugar.
  4. Place the seasoned beef into the bowl, turning it to coat evenly with the marinade.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.

Smoking the Beef

  1. Set your Pit Boss smoker to 225°F. Make sure it’s loaded with your choice of pellets. Hickory, oak, or mesquite work best for this recipe.
  2. Remove the beef from the marinade (if used) and pat it dry with paper towels.
  3. Place the beef directly on the smoker grates. Close the lid and let the smoker work its magic.
  4. Mix water and apple cider vinegar in a small spray bottle.
  5. Every hour, spritz the beef lightly to keep it moist and add a subtle tangy flavor.
  6. Insert a meat thermometer into the thickest part of the roast.
  7. Smoke the beef until it reaches an internal temperature of 135°F for medium-rare, about 3-4 hours.

Resting and Slicing

  1. Remove the beef from the smoker and wrap it in aluminum foil.
  2. Let it rest for at least 15 minutes. This step is crucial for juicy, flavorful meat.
  3. After resting, unwrap the beef and place it on a cutting board.
  4. Slice the beef against the grain into thin slices. This ensures tender bites.
  5. Serve immediately with your favorite sides.
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