Japanese Smoked Teriyaki Beef Roast
A juicy beef roast is marinated in a homemade teriyaki glaze of mirin, sake, and soy sauce, then smoked at low temperatures with cherry wood. The glaze caramelizes during smoking into a glossy, sweet-savory crust. An elegant result that combines Japanese precision with American BBQ tradition.
Ingredients(for 1 kg)
Instructions
Prepare marinade
10 minutesStir together soy sauce, mirin, sake, brown sugar, garlic, and ginger. Set aside half of the marinade for later glazing and reduce it down.
Marinating
6-12 hoursPlace the beef roast in the marinade and marinate for at least 6 hours, preferably overnight, in the refrigerator. Turn occasionally.
Smoking
3-4 hoursPreheat smoker with cherry and apple wood to 110-120 °C. Place roast inside and smoke. Starting at an internal temperature of 50 °C, begin brushing on a layer of reduced glaze every 10 minutes.
Finishing and resting
20 minutesRemove the roast from the smoker at an internal temperature of 60-65 °C, loosely cover with aluminum foil, and rest for 20 minutes. Slice thinly against the grain.
Pro Tip
For an extra glossy glaze, reduce the teriyaki sauce to one-third on the stovetop before using it for brushing. Apply a layer every 10 minutes during the last 30 minutes of smoking.
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