Beef Internal Temperatures: Smoked Beef Roast (+ Ideal Internal Temps For More Beef Recipes)
Knowing beef internal temperatures is an important skill any grill master, chef, or home cook should utilize. These temperatures let you know if your meat has reached your desired level of doneness, but also if it is safe to eat! Everything you need to know on the varying levels of doneness as well as ideal internal temperatures for different types of beef can be found right here!
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Instructions
Brush olive oil (or use Worcestershire sauce) to coat your beef roast cut.
In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. Apply the seasoning to your beef, massaging the blend into the meat. *Allow the meat to come to room temperature, try to give the beef at least an hour to warm before smoking.
Load the pellet hopper or chip basket with your desired wood chips. Preheat your smoker to 225 degrees F (107 degrees C).
Place seasoned beef into your preheated smoker directly onto the grill. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. *See notes for proper placement of meat probe.
Smoke for approximately 2 hours at 225 degrees F (107 degrees C), or 30 minutes per pound. Internal temperature should be 120-125 degrees F (49-52 degrees C) for RARE, 125-135 degrees F (54-57 degrees C) for MEDIUM RARE, and 135-140 degrees F (57-60 degrees C) for MEDIUM.
Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast.
Once rested remove the foil, slice against the grain, and serve.
Notes
*Your meat probe should be placed into the center of the thickest portion of your roast. Make sure that the probe is not in a fatty portion or touching bone.