Smoked Beef Wraps
Smoked Beef Wraps
(electric smoker recipe)
Slow smoked roast beef! Dry rubbed and dry aged overnight before smoking the next day, this is the most flavorful way to treat just about any roast. I've done this with a few different cuts and I am amazed with the results. Thinly sliced after letting it rest, you will find slices ranging from well done to a medium rare and absolutely perfect for sandwiches or for simply snacking.
I made several small smoked beef wraps to take to a Maryhill Winery Concert & Picnic.
We take tickets at their concerts as volunteers and often our little group brings food to share and this was my offering last night at the Santana Concert.
I smoked the beef the day before then sliced it up thinly and made some simple wraps with a seasoned cream cheese spread and spinach leaves. I wrapped the wraps in foil to make them super portable for sharing at the concert. They were delicious!
The recipe for this is more technique than recipe and it's really easy.
Smoked Beef Roast
Buy a roast, bone it and tie it if needed. Or, buy a roast that is already boned and tied.
I have used cross rib and chuck roasts and they come out juicy and tender because of the long, slow, low temperature roasting. You can buy something more expensive but really there's no need to when using this method. The less boning required will result in larger slices of meat but if the goal is sandwiches and snacking that's not really so important.
Now that you've chosen your roast, choose your rub. You can buy a nice rub or you can make your own like I do. The thing is, when I make a rub, I like to mess around and make it different but similar each time. I like to use all of the ingredients found in a typical BBQ rub but I vary the intensity of certain spices based on my mood so that I get something garlicky or spicy or sweet. The upside of making your own rub is that you can skip the preservative elements if you like, for a more clean eating recipe.
The next thing to do is choose your smoking method and wood smoke. In this case, I used my electric smoker and Alder wood chips.
Roast (about 3-4 pounds)
Rub (about 1/2 cup or as much as needed to cover your roast thoroughly)
Try this one! Our Favorite Barbecue Dry Rub
Cover the roast thoroughly with the rub to form a crust on the outside of the roast and set it in a roasting pan uncovered in your refrigerator overnight.
The next day, put the roast in the smoker in a disposable foil BBQ pan and smoke at 225 degrees until the internal temperature of the roast reaches 150-155 degrees. This might take about 4 hours but your smoker and the temperature outdoors may affect this. If my smoker is in the sun it cooks a lot faster! I try to keep it in the shade. I have a meat probe inside my smoker so I can keep an eye on the temperature of the roast as it cooks.
After your roast has come to temperature, remove it from the smoker and cover it with foil.
Let the roast rest covered for at least 15-30 minutes before slicing. When doing this the day ahead for sandwiches it's even better if you leave it covered in foil until it's completely cooled. I like to refrigerate it overnight and then slice.