How to Cook

Smoking

Note: Use either the Kettle Barbecue or Propane/Gas Barbecue instructions for Low Temperature Smoking. For High Temperature Smoking, use only the Propane/Gas Barbecue instructions.

Prepare the Roast:

  1. Season roast all over with salt and pepper or a rub of your choosing to suit your taste OR prepare a marinade.

Option 1 Rub/seasoned roast: Let stand uncovered in the refrigerator while you prepare the barbecue for smoking.

Option 2 Marinated roast: Pierce roast all over with fork. Add to the marinade, ideally in a large sealable freezer bag, so that the marinade surrounds the roast. Refrigerate for 4 or up to 12 hours. Discard marinade or bring it to a boil if you want to use it as a basting sauce or glaze. Pat roast dry with paper towel and season with salt and pepper if desired.

TO USE A KETTLE BARBECUE: (note – allow approx. 1 hour for set up with the Kettle Barbecue)

  1. Remove the top grill off the barbecue and place an empty grill basket in the corner of the base. Fill one-third of the basket with cold charcoal, leaving room for the hot coals. Get a smaller amount of charcoal white hot in a chimney starter, then place them in the one-third space left in the basket. The heat will slowly “snake” across the rest of the charcoal.
  2. Soak 2 cups (5 oz/150 g) wood chips in water for at least 15 minutes. Drain off water; scatter the soaked chips over the charcoal OR use large chunks of barbecue wood (such as hickory, mesquite, etc.) without soaking.
  3. Place a small foil pan next to the basket and fill it with hot water.
  4. Fill a large foil drip pan part way with water and place on base underneath where the beef will go, then replace the top grill back on the barbecue. Close the lid, making sure the vent holes are on the opposite side of the charcoal (this will direct the heat and smoke to go over the beef side of the barbecue), and preheat to low (250°F/120°C). Soak more wood chips for replenishing as you cook.
  5. Insert oven-safe digital meat thermometer into centre of roast. Place roast on grill over the drip pan, fat side up (if applicable). Close the lid and cook for 2 hours. Check the roast. If it looks dry, brush or spray those areas with water to keep it moist. Rotate the roast for even cooking. Add more wood chips if needed to maintain smoke.
  6. Cook for 2 hours longer or until thermometer registers 140°F (60°C). Carefully lift the roast onto a large piece foil, keeping the fat side up (if applicable), and wrap into a packet, sealing around edges (this will steam the roast, which will speed up the cooking time and keep the roast moist).
  7. Return the wrapped roast to barbecue, close lid, and cook for 3 hours longer (for a total of 7 hours) until thermometer registers 180 to 200°F (82 to 93°C), and meat is tender. Check the tenderness by sliding a skewer (or thermometer) through the foil until there is zero resistance and meat feels very tender.
  8. Transfer roast to cutting board, open foil wrap and let rest for 20 to 30 minutes, or until roast has cooled 140°F (60°C). Carve across the grain into thin slices.

Tip: When moistening the roast while cooking, you can use a mop, a pastry brush, a spray bottle, or even just a paper towel dipped in water.

TO USE A PROPANE/GAS BARBECUE: (note – allow approx 30 minutes for set up with a Propane/Gas Barbecue)

  1. Fill drip pan part way with water and place under grill (off to one side). Preheat barbecue to low (250°F/120°C) or to medium-high (400°F/200°C). Turn off burner under drip pan.
  2. Add soaked wood chips to smoker box. Alternatively, wrap 2 cups (5 oz/150 g) wood chips loosely in foil to create a small pouch, punching a few holes at the top of the pouch to let the smoke out. Place smoker box or pouch on the grill grate above the burner that is turned on for 10 to 20 minutes, or until starting to smoke.
  3. Insert oven-safe digital meat thermometer into centre of roast. Place roast on grill over the drip pan, fat side up (if applicable). Close the lid and cook for 2 hours. Check the roast. If it looks dry, brush or spray those areas with water to keep it moist. Rotate the roast for even cooking. Add more wood chips if needed to maintain smoke.
  4. Cook for 2 hours longer or until thermometer registers 140°F (60°C). Carefully lift the roast onto a large piece foil, keeping the fat side up (if applicable), and wrap into a packet, sealing around edges (this will steam the roast, which will speed up the cooking time and keep the roast moist).
  5. Return the wrapped roast to barbecue, close lid, and cook for 3 hours longer (for a total of 7 hours) until thermometer registers 180 to 200°F (82 to 93°C), and meat is tender. Check the tenderness by sliding a skewer (or thermometer) through the foil until there is zero resistance and meat feels very tender.
  6. Transfer roast to cutting board, open foil wrap and let rest for 20 to 30 minutes, or until roast has cooled 140°F (60°C). Carve across the grain into thin slices.

Tip: When moistening the roast while cooking, you can use a mop, a pastry brush, a spray bottle, or even just a paper towel dipped in water.

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