Betsy’s No Garlic Smoked Roast Beef

By Betsy Vail 06/06/22

Ingredients: 

• ½ c apple cider vinegar
• ½ c brown sugar, packed
• 2 Tbs onion powder
• 1 Tbs ground pepper
• 1 Tbs smoked paprika
• 2 tsp mustard seed
• 1 tsp liquid smoke
• 1 tsp kosher salt
• ½ tsp red pepper flakes
• 4-5 lbs. beef roast, well marbled

Directions:

1. In a medium sized bowl, whisk together the vinegar, sugar, onion powder, pepper, paprika, mustard seed, liquid smoke, salt, and pepper flakes.
2. Add the beef to a large bowl and pour the marinade over the meat. Be sure to make sure every side of the roast gets covered. Cover the bowl with plastic wrap or foil then refrigerate overnight (or at least 2 hours). 
3. Load your smoker with hickory pellets then set the smoker temperature to 225 F. We have an electric smoker, so we add additional smoke with a smoker tube. 
4. Place the roast on the smoking grill and cook for 2-3 hours or until the internal temperature reaches between 145 – 150 F (per your preference). 
5. Remove the roast and allow the meat to rest for about an hour. 
6. At this point, we like to refrigerate the meat overnight. 
7. Slice into thin slices for hoagie sandwiches and enjoy with your favorite toppings!

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