Marinate less tender beef roasts, such as grass-fed beef cuts, or eye of round, blade or chuck steaks, prior to placing into smoker. Or, rub roasts with seasoned salt before putting on cooking grill. This will help to increase the flavor and tenderness of the meat. We recommend using a meat thermometer to determine the proper degree of doneness. Insert a meat thermometer into the center of the thickest part, with point away from bone or fat.
Rare is 140°, medium is 160°, well-done is 170°F.
Tender beef roasts such as choice or prime cuts, standing or rolled rib, tenderloin or sirloin tip roasts can be cooked to perfection in charcoal, gas or electric smoker units with liquid in the water pan. Cooking time will be much the same as in a slow conventional oven, just slightly longer – about 25 to 30 minutes per pound for rare. Use meat thermometer inserted as above for best way to determine doneness.