Slow Smoked Beef

1. 1

   Mix rub, season beef and refrigerate overnight.

2. 2

   Set up your grill for a 3 Zone Fire.

3. 3

   (a double thick layer of hot charcoal in the back, I thin layer in the center and a drip pan in the front)

4. 4

   Place roast directly over the heat, for about 5 minutes or so.

5. 5

   You want a nice golden brown crust.

6. 6

   Flip roast and brown a second side.

7. 7

   After browning move roast to the front of the grill over the drip pan.

8. 8

   Add a handful of Wet Hickory chips to the fire.

9. 9

   Smoke for 20 minutes or so then add a second hand full of wood chips to the fire.

10. 10

    After smoking place the roast in a pan and add a cup or 2 of water.

11. 11

    Continue cooking (about 325 to 350F) for an hour and a half or 2.

12. 12

    Flip roast in the water every 15 to 20 minutes then add more water as needed.

13. 13

    Let rest 10 to 15 minutes before serving.

14. 14

    And serve with juice from the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.