Cedar-Planked Smoked Beef Roast

Rubbed with a rosemary-garlic butter and grilled using indirect heat on a cedar plank, this roast gets infused with herb and subtle smoky flavours. Easy to prepare, it’s the perfect recipe for a fuss-free summer barbecue dinner. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: barbecue and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments. Serve roast with prepared horseradish or your favourite barbecue sauce and a selection of salads, such as potato, coleslaw or mixed greens.
Yield 6 Servings Prep. Time 10 min Cooking Time 65 min Total Time 75 min


Here are the following ingredients:

  • 1 large cedar plank (or 2 if necessary, see Tip below)
  • 3 tbsp (45 mL) butter, softened
  • 2 tbsp (30 mL) finely chopped fresh rosemary
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) coarse salt, such as kosher or sea salt
  • 1 tbsp (15 mL) fresh ground pepper
  • 2 lb (1 kg) Beef Tenderloin Premium Oven Roast, center cut, tied
  • 1 tbsp (15 mL) vegetable oil

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Soak cedar plank for at least 2 hours in a container with enough warm water to cover, weighing down with heavy jars to submerge.

  2. Partially fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high heat (400˚F/200˚C).

  3. Combine butter, rosemary, garlic, salt and pepper in a small bowl. Pat roast dry with paper towel and rub all over with butter mixture.

  4. Discard soaking liquid from plank. Heat plank in the closed preheated barbecue directly over the hot grill (not over the drip pan) for 3 to 4 minutes or until plank crackles and smokes. Using tongs, transfer plank to side of the grill with drip pan and brush top side of plank with oil.

  5. Insert oven-safe meat thermometer into centre of roast. Place roast on plank; turn off burner under drip pan. Cook in closed barbecue, without turning, for about 1 to 1¼ hours for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  6. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Let plank cool completely and discard.

  7. Carve roast across the grain into thick slices and serve.