Smoked Beef Roast with Herb Crust
A classic German beef roast that gains a new dimension through hot smoking. The aromatic herb crust of rosemary, thyme and garlic forms a savory outer layer while the meat remains tender and juicy inside. This roast combines rustic home cooking with modern BBQ techniques.
Ingredients(for 1 kg)
Instructions
Herb paste and preparation
15 minutes + overnightMix rosemary, thyme, garlic, mustard and olive oil into a paste. Pat the beef roast dry, season with salt and pepper, then rub evenly with the herb paste. Let rest covered in the refrigerator overnight.
Preheat smoker
30-45 minutesPreheat smoker to 120-135 °C. Use beech wood chips as a base and supplement with cherry wood for a fruity note. Place a water pan under the grate to regulate humidity and keep the meat moist.
Smoking
3-4 hoursPlace the beef roast in the smoker and smoke at a consistent temperature. Check the temperature every 60 minutes and add new wood chips as needed. Toward the end, measure the core temperature every 30 minutes.
Finalize crust and resting
20 minutes + 20 minutes resting timeOnce a core temperature of 70-75 °C is reached, increase smoker temperature to 160-170 °C and finish smoking the roast for another 15-20 minutes until the herb crust is crispy. Then let rest under foil for 20 minutes before carving.
Pro Tip
For a particularly crispy herb crust, finish the meat for the last 20 minutes at an elevated smoker temperature (160-170 °C). Alternatively, place briefly under the oven broiler so the herbs lightly brown and the aromas fully develop.
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