CC Smoked Roast Beef

By lorik

If using a charcoal grill, this recipe calls for lighting two fires; the first to slow smoke the meat, and the second to sear it after a prolonged rest. For medium roast beef, cook it to an internal temperature of 130 to 135 degrees. You don't need to rest the meat again after searing it in step 5; the roast may be served immediately.

Ingredients

• 2 Tbsp ketchup
• 4 tsp salt
• 2 tsp pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary
• 1 (4 pound) eye round roast, trimmed
• 1 cup wood chips
• 2 tsp vegetable oil

Details

Servings 6
Adapted from Cooks country

Preparation

Step 1

1. Combine ketchup, salt, pepper, thyme, oregano, and rosemary in bowl. Rub ketchup mixture all over roast, then wrap with plastic wrap and refrigerate for at least 6 hours or up to 24. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.

2. For Charcoal: Open bottom vent halfway. Light large chimney starter half filled with charcoal. When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and chips are smoking, about 5 minutes.

For Gas: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium high and turn off other burner. Maintain 325 degrees.

3. Set wire rack inside rimmed baking sheet. Unwrap roast. Arrange 18 by 12 inch sheet of foil on cooler side of grill and place meat on top of 1 end of foil. Bring other side of foil up over to loosely tent, and tuck under roast to form a loose cylinder. Cook, covered, until meat measures 125 degrees (for medium rare), about 1 1/2 to 1 3/4 hours. Remove meat from grill, transfer to prepared wire rack and tent loosely with foil. Let roast rest for at least 30 minutes, or up to 1 hour.

4. For Charcoal: open bottom vent completely. Light large chimney starter filled with charcoal. When top coals are partially covered with ash, pour into pile over spent coals. Set cooking grate in place, cover, and open lid vent completely. Preheat for 5 minutes.

For Gas: Turn all burners to high and cover grill, preheat for 5 minutes. Keep all burners on high.

5. Clean and oil cooking grate. Brush roast all over with oil, grill (directly over coals) turning frequently, until charred on all sides, 8 to 12 minutes. Transfer meat to carving board, slice thin and serve.