Smoked Eye of Round – How to Smoke a Roast of Beef

Tuesday, September 18, 2012 @ 07:09 AM
Lee Phillips

This is a really tasty way to enjoy a good beef joint, you can cook any cut in the same way, slow is the best option for a really tender pull apart meat.This recipe is designed for a smoker, however on a low heat it could be cooked in a gas BBQ.

Serves: 6
Prep Time: 15 minutes
Marinate Time: 24 hours
Smoke Time: 4 to 8 hours


  • 1 eye of round beef roast, approx. 5 lbs.
  • 236ml of olive oil
  • 236ml of white wine vinegar
  • 2 tbsp. garlic, minced
  • Bone Dust
  • A good quality Spice
  • 1 bag of charcoal
  • 1 bag of apple wood chips


1.            One day in advance, combine the olive oil, white wine vinegar and garlic. Feel free to use your favourite marinade for this recipe instead, but you will want to use an acid based marinade to further tenderize this beautiful cut of meat. Marinate the beef in a non-reactive container until you are ready to smoke.

2.            Prepare the smoker, preheating it to 200°F, fill the basin with water that is as close to boiling as you can get it. When the smoker is ready, place the roast onto the grids, and rub with the Napoleon® Country Herb and Bone Dust.

3.            Smoke the roast until a meat thermometer shows medium. This can take 4 to 8 hours, so start early. Our roast only took 4½ hours.

4.            When the roast is done, bring it inside, and allow it to rest for 10 to 15 minutes before slicing and serving.

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