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Recipes
Barbecued Southern-Style Smoked Roast Beef

Grilling

Barbecued Southern-Style Smoked Roast Beef

15 min prep

1440 min marinating

450 min cooking

Serves 10

Difficulty 2/5

Perfectly suited for a casual gathering, the Southern flavours of smoke and sarsaparilla linger in this relaxed roast! Marinate ahead and then barbecue-smoke for easy hands-off cooking!

Ingredients

2 heads garlic 1 large onion, sliced 1 can (355 mL) root beer ¼ cup (60 mL) EACH Worcestershire sauce and red wine vinegar ¼ cup (60 mL) EACH packed brown sugar and liquid honey 1 tbsp (15 mL) dry mustard 1 tsp (5 mL) pepper ½ tsp (2 mL) salt 4 lb (2 kg) Beef Brisket Pot Roast, thick Double/Point End/Deckle section (not Flat End/First Cut) Hardwood chips

Get Ingredients

Directions

1. Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic cloves into large sealable freezer bag; stir in onion, root beer, Worcestershire sauce, vinegar, sugar, honey, mustard, pepper and salt. 2. Pierce roast all over with fork. Add to bag, massaging with marinade; seal, squeezing out as much air as possible and refrigerate for 24 hours, turning occasionally. 3. Fill drip pan with ½ inch (1 cm) water and place under grill (off to one side; this burner will be turned off). Preheat barbecue to low (225ºF). Soak hardwood chips for at least 15 minutes. Drain off water and wrap chips in a foil packet; poke packet with holes to let smoke escape. Place under grill over burner that will stay lit. 4. Remove meat from marinade, reserving marinade; set roast aside. Pour marinade into small saucepan and add 1 cup (250 mL) water. Bring to a boil over high heat; boil for 3 minutes. Set aside. 5. Place roast, fat-side up, on grill over drip pan; turn off burner under drip pan, close lid and cook at constant temperature, turning every 2 hours and basting with marinade, for 5 to 6 hours until fork tender when tested with a barbecue fork or skewer, and thermometer reads between 180°F (82°C) to 200°F (100°C). 6. Transfer roast to cutting board, cover with foil and let rest for at least 15 minutes. 7. Meanwhile, reduce the remaining marinade to use as a dipping sauce by boiling over medium-high heat for about 20 minutes or until thickened and onions are softened. Carve roast across the grain into thin slices and serve with dipping sauce.

Tip

Let your brisket roast stand at least 15 minutes after cooking to allow the juices settle before carving.

How to Cook It

Grilling

Cuts Used in This Recipe

Barbecued Southern-Style Smoked Roast Beef

Brisket

Brisket (Whole, Flat and Point)

Brisket Pot Roast Boneless

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.