This isn’t going to work too well with a small joint, so make sure you’re working with a joint 1.5kg or more. I’m still experimenting with the different cuts available but I think if you are going to put in the extra effort to get your smoke on, you should spend the extra and treat yourself to a sirloin or rib of beef joint. At the very least, go with a top rump, but definitely avoid a silverside.
For the Beef...
For the Smoke...
Smoke Goals...This is as smokes go, a fairly quick and hot one at 180-200C for 1-2 hours (depending on the size of your joint). This is a super easy one to get started with – but don’t go crazy with the amount of smoke as you’re only trying to add a subtle new angle to a traditional dish, so don’t overpower it.
You absolutely need to roast/bbq beef with a thermometer inserted – it’s SO easy to overshoot and if you’ve gone for an expensive cut you’ll be gutted if it’s the wrong side of medium.
SMOKING 101: The basic equipment and fundamentals
Sunday Roasts 101: Get organised for consistently brilliant Sundays
- Take the meat out of the fridge at least 1 hour before you cook it.
- Smear a bit of mustard over the joint (English) and dust liberally with the rub
- Get the smoker to around 180-200C and add the beef – put it in roasting tin on a trivet and add a splash of water to the tin
- Smoke for 45 mins to an hour – you won’t need to add much more smoke than that, the slight hint of it is perfect for a Sunday lunch
- Total cook time depends on your joint but 20-25 mins per 500g for rare to medium-rare
- Open the BBQ and baste with the juices every 20 mins or so
- Personally I like to hit medium-rare, approx 58-60C – but to to this you need to take the meat out at 53-55C because it will continue to rise while it rests
- Take it out, pop a bit of foil loosely over the top and let it rest while you sort out the rest of your bits and bobs. Sirloin/rib of beef will need no more than 10 minutes resting time, a top rump or topside may benefit from double that