Description
A succulent smoked beef roast complemented by rich marrow, perfect for gatherings and special occasions.
Ingredients
Scale
- 1 beef roast (about 4–6 pounds)
- 2–4 beef marrow bones
- Salt
- Pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- Wood chips for smoking (hickory or mesquite)
Instructions
- Preheat your smoker to 225°F (107°C).
- Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Arrange the beef marrow bones on the smoker grates.
- Place the seasoned beef roast onto the smoker grill.
- Start smoking for 4-6 hours until desired doneness (medium-rare at 135°F/57°C).
- Foil the marrow bones an hour before the roast is ready.
- Rest the meat for 15 minutes after smoking.
- Slice the roast and serve with roasted marrow on toast.
Notes
For enhanced flavor, season the roast a day in advance. Can also be cooked in an oven with finishing on a grill.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
Keywords: smoked beef, marrow roast, grilling, outdoor cooking, hearty meals