Smoked Roast Beef

Name: Geräuchertes Roastbeef
Total time: 3 h
Ingredients: 18 g Grobes Meersalz; 12 g Schwarzer Pfeffer, grob gemahlen; 5 g Knoblauchgranulat; 4 g Senfpulver; 3 g Getrockneter Thymian; 10 ml Olivenöl

Pepper CrustBeefHot SmokingEasy3-4 hrs54-58 °C110-120 °CBeech + Cherry

Sirloin roast beef is smoked with a classic pepper-salt crust and yields a juicy pink result with a pronounced smoke note. The combination of beech and cherry wood provides a balanced aroma that perfectly complements the beef flavor. Ideal for slicing at buffets or as a main course.

Ingredients(for 1 kg)

Coarse sea salt18 g

Black pepper, coarsely ground12 g

Garlic granules5 g

Mustard powder4 g

Dried thyme3 g

Olive oil10 ml

Instructions

Preparation

20 min + at least 2 hrs resting time

Trim roast beef, score the fat cap in a diamond pattern. Rub with olive oil, mix spices and coat the meat evenly all around. Cover and rest in the refrigerator.

Smoking

3-4 hrs

Set smoker to 110-120 °C, add beech and cherry wood for even smoke. Place roast beef fat side up on the grate and smoke until a core temperature of 54-58 °C is reached.

Resting and Slicing

15-20 min

Loosely cover roast beef with foil and rest for 15-20 minutes. Then slice thinly against the grain and serve.

Pro Tip

Always slice the roast beef against the grain and as thinly as possible – this makes it even more tender and distributes the smoke flavor evenly in the mouth.

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