Smoked Beef Recipes
If you have plans to smoke back ribs, a roast or a brisket, one of these smoked beef recipes might come in handy. Some cuts are best cooked to rare or medium rare using a higher smoker temperature. Others require hours of low and slow cooking. Either way, beef is a good option for the smoker.
There are lots of beef cuts great for smoking. Some of my favorites
include chuck roasts, rib eye steaks and tri-tip roasts, and that's just the
tip of the iceberg when it comes to the number of available cuts.
Some of the tougher cuts, like briskets, chuck roasts and ribs need to be cooked low and slow in order to bring out maximum flavor and tenderness. Cuts like rib roasts, tenderloins and steaks are best cooked at a higher temperature, and served at rare to medium.
Flavors used with these smoke beef recipes can be as simple as a dash of salt and pepper, or might include marinating for hours, then resting with a coat of dry rub seasoning for up to a day before going into the smoker.
Smoked Beef Recipes
One of the more popular cuts of beef for the smoker is brisket. A good dry rub adds a deep flavor to the meat, and if you'd like more flavor, marinating is included in a few of these smoked beef brisket recipes.
Smoked Beef Roast Recipes
This smoked 7-bone chuck roast is rubbed with fresh garlic before adding the dry spices, then cooked low and slow using oak wood chips.
A Santa Maria tri tip is cooked using the traditional Californian seasonings and wood smoke flavor. Cooked to medium-rare, it's tender and juicy.
After being seasoned with a dry rub, this smoked cross rib roast is topped with slices of bacon, which bastes the meat and adds additional flavor.
Seasoned with salt, pepper and garlic, this recipe for a standing rib roast is then slow smoked using fruit wood, either apple or pear, until it reaches rare to medium-rare.
London broil is made using either top round roast or a flank steak. Marinated overnight, this beef recipe is then cooked in the smoker, or grill-smoked for a shorter time.
The tri-tip, technically known as "Beef loin, bottom sirloin butt, tri-tip" is the tensor fasciae latae muscle from the sirloin section. Quite a mouthful for something so tasty!
There are quite a few varieties of chuck roast, and all are good for cooking in the smoker. In this recipe the chuck is wrapped in foil after a few hours of smoking to shorten cook time.
A true prime rib is an expensive cut that's worth the price. This recipe is dry aged in the refrigerator before smoking to help concentrate flavor and increase tenderness.
Smoke a chuck roast for hours and hours, shred it and add some sauce. Plop a generous amount on white bread buns for sandwiches that will definitely satisfy your hunger!
Beef Back Ribs
Mesquite Smoked Beef Ribs
The picture above is of a few leftover ribs from two slabs of mesquite smoked ribs I cooked up today. I was fighting to keep the wind off of my Char-Broil gas smoker, but in the final analysis, the ribs turned out pretty darned good!
These ribs need to be cooked for a l-o-n-g time, which breaks down the connective tissue, melts away the fat, and releases all the great flavor hidden inside.
Whether you're smoking chuck, plate or flanken style short ribs, they make a tasty main course. Use oak, pecan or mesquite for smoke flavor.
These ribs are seasoned with a rub using packaged taco spice as an ingredient. Instead of serving with bbq sauce, use a good quality salsa.
Smoked Ground Beef Recipes
This recipe for smoked stuffed peppers is a great main course dish. The moist filling is mildly spicy from the addition of chili powder and black pepper and it has a nice texture. The peppers are cooked until just-tender, and the flavor is great!
There are many possibilities with ground beef as the main ingredients. One of the most basic is cooking up a batch of smoked cheeseburgers. The smoke flavor adds a great layer of flavor to this classic dish.
This meat loaf recipe combines fresh Italian sausage with the ground beef for a unique flavor. Green pepper, onion and garlic round out the flavor.
Smoking the coarse ground beef is what gives this chili recipe a great flavor. Top with shredded cheddar or sour cream. Beans are optional.
Poblano peppers have great flavor but not a lot of heat, so this recipe is great for everybody. Cooked in a disposable pan for easy cleanup.
Beef can achieve a smoky flavor when cooking in a grill, too. The picture above is a grill-smoked top round roast.
Making A Wood Chip Foil Pack For Grill-Smoking
Wrap Water-Soaked Wood Chips In Foil
Puncture Hole In Top Of Wood Chip Foil Packet
Lay Wood Chip Foil Packet Over Charcoal
If you don't have a smoker, you can use your gas grill as a smoker. Or if you're a Weber kettle user, try this grill smoking technique. Most anything you grill can have added smoke flavor by just adding a foil pack or two of smoker wood chips.
Grill-Smoked Beef Recipes
Ribeye steaks are great, and when you add a little smoke flavor they're even better. Top with a pat of herbed butter when serving. Or try this marinated ribeye steak recipe.
Tenderloin is mild flavored and extremely tender. Great for special occasions and holidays, it's best seasoned lightly and cooked to rare or medium-rare.
And excellent quick cooking appetizer, these grilled steak skewers are marinated before they hit the grill, and are finished cooking in minutes.
Chuck eye is a bit fattier and a little tougher than a rib roast, but it provides great flavor. Another plus is that it's usually quite a bit cheaper than the premium cuts of beef.