How Long to Smoke a Beef Roast? Quick Guide

Roast beef is a delicious dish, but if the cooking time isn't properly managed, it can result in tough and dry meat. Today, let's take a deep dive into this topic!

How Long to Smoke a Beef Roast?

The time needed to smoke roast beef depends on the type, size of the meat, and the cooking temperature. It generally takes anywhere from 1 to several hours, depending on the specifics:

Small cuts of beef (e.g., steaks or thin slices):

For thin slices or small steak cuts, smoking at 225°F (about 107°C) usually takes about 1-2 hours.

Medium-sized cuts of beef (e.g., beef chuck or beef brisket):

At 225°F, smoking typically takes 1.5-2 hours per pound (about 450g). A 3-pound (about 1.35 kg) piece of beef may take about 4-6 hours.

Large cuts of beef (e.g., whole beef shoulder or brisket):

For larger cuts, cooking times will be longer. At 225°F, each pound may require 2-3 hours or even more.

How Long Does It Take to Smoke a 6 - Pound Roast?

Smoking a 6-pound roast generally takes about 12-18 hours.

If using a traditional smoker, the temperature is usually set at 110-120°C. At this temperature, it takes about 2-3 hours per pound, so a 6-pound roast will take roughly 12-18 hours.

However, if you're using an oven or air fryer, the cooking time will be shorter. In an oven at 350°F (about 175°C), a 6-pound roast will take around 2-3 hours. In an air fryer, at temperatures between 180°C and 200°C, the time will be about 45-65 minutes.

How Long to Smoke a Beef Roast at 250?

It depends on the thickness of the beef.

For thin slices of beef:

If the beef is about 0.5-1 cm thick, smoking typically takes 15-25 minutes. Because the slices are thin, the heat can penetrate quickly, cooking the meat in a short time while giving it a nice charred surface.

For beef cubes:

For cubes of beef that are about 3-5 cm per side, smoking takes about 30-45 minutes. The heat will need some time to reach the inside of the beef, but the 250°F temperature will quickly form a crust on the surface, locking in moisture.

For whole cuts like ribs or shoulder:

These cuts are larger, usually weighing 2-3 pounds with thicker meat and more complex structure. They require enough time for the heat to penetrate evenly and ensure the meat is thoroughly cooked from the outside in, allowing for rich flavor development.

What Is the Best Temperature to Smoke Beef?

Here are common smoking temperature ranges:

Cold smoking:

Below 30°C, suitable for making dry sausages or air-dried hams. Smoking time is quite long, typically 4-7 days.

Warm smoking:

Between 30-50°C, suitable for Western-style hams or bacon. Smoking time is about 5-6 hours.

Hot smoking:

Between 50-80°C, suitable for sausages or meats that need to be fully cooked. The ideal temperature is around 60°C, with a smoking time of about 2-4 hours.

Baking or roasting smoking:

Between 90-120°C, suitable for quick smoking. The smoking time is short, but the shelf life is relatively poor.

How Do I Cook a Beef Roast Without Drying It Out?

Pay attention to the following techniques:

Choose the right beef:

Good-quality beef is half the battle. Choose parts with a certain fat distribution, such as beef ribs, beef brisket. The fat melts during roasting, which can moisten the meat.

Marinate well:

Marinating is the key to making delicious roasted beef. After cutting the beef into appropriate sizes, marinate it with seasonings such as light soy sauce, cooking wine, oyster sauce, black pepper, and minced garlic. Light soy sauce enhances freshness, cooking wine removes fishy smell, oyster sauce adds aroma, and black pepper and minced garlic add flavor. Marinate for at least 2 hours to allow the seasonings to penetrate and lock in the moisture.

Massage appropriately:

When marinating the beef, it is recommended to massage the beef appropriately to accelerate the absorption of seasonings, make the meat fibers looser, and make it easier to retain moisture during roasting. Gently knead with both hands, covering every part, and massage for 5 - 10 minutes.

Control the temperature:

When roasting beef, don't start with high heat. First, roast it slowly at a low temperature, such as 120 - 150°C, to allow the heat to penetrate evenly and cook the inside thoroughly. Near the end, adjust the temperature to 180 - 200°C to color the surface.

Use indirect heating:

Place the beef on a grill away from the fire source and use the circulated hot air to heat it. When using an oven, place the baking pan below to catch the oil and the grill in the middle; when using charcoal fire, place the charcoal on one side and the beef on the other side. Avoid local overheating and ensure the beef is evenly heated.

Brush oil in due time:

During roasting, use a brush to apply a layer of cooking oil, such as olive oil or butter, to the beef every 10 - 15 minutes. It forms a protective film on the surface, reducing moisture loss and making the meat more shiny and attractive.

Cover with aluminum foil:

When starting to roast, you can cover the beef with a layer of aluminum foil. The aluminum foil can lock in heat and moisture and prevent the surface from getting charred too early. Uncover it 10 - 15 minutes before it is almost done to allow the surface to color and become crispy.

Let the meat rest:

After the beef is roasted, don't cut it immediately. Let it rest on the cutting board for 5 - 10 minutes. This allows the juices in the meat to redistribute and maintain a tender taste.

Slice correctly:

Slice the beef into thin slices along the grain to reduce the extrusion of juices. If you slice it against the grain, the meat fibers are easily broken, the juices are lost, and the taste will become dry and tough.

Best Cut for Smoked Roast Beef

Slicing direction:

Slice the beef against the grain! This shortens the fibers, making it more tender and easier to chew. If you slice it along the grain, the fibers will be very long and the taste will be tougher.

Slice thickness:

For making cold dishes or smoked beef slices, it is recommended to slice them into thin slices about 0.5 centimeter thick.

For making hot dishes, slice them into thick slices about 1 centimeter thick.

Let it rest before slicing:

After the smoked and roasted beef is cooked, don't be in a hurry to cut it. Let it rest for 10 - 15 minutes first.

This allows the meat juices to redistribute so that not too much juice is lost when cutting, and the beef will be more tender.

Use a sharp knife:

When slicing beef, use a sharp knife so that the slices are neat and the beef fibers are not torn.

If the knife is not sharp enough, the sliced beef will be very broken and the taste will be poor.