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.
This beef roast is rubbed with fresh garlic before dusting with the dry rub. The 7-bone chuck is then cooked low and slow using oak wood chips.
A Santa Maria tri tip is cooked using traditional Californian seasonings, with oak-smoke for flavor. Smoked to medium-rare, it's tender and juicy.
After being seasoned with a dry rub, this smoked beef roast is topped with slices of bacon, which bastes the meat and adds incredible 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 perfection.
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.
This cut of beef, officially called a beef loin, bottom sirloin butt, tri-tip, is the tensor fasciae latae muscle from the subprimal sirloin. Quite a mouthful for something so tasty!
There are several different cuts of beef chuck, and all are great for smoking. In this recipe the chuck roast 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 expense. The beef 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 gob on a white bread bun for sandwich that will definitely satisfy your hunger!
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 delicious 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.
This recipe for stuffed peppers is cooked in the smoker, and 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 smoking up a batch of cheeseburgers. The smoke 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 recipe.
Smoking the coarse ground beef is what gives this chili recipe great flavor. Top with shredded cheddar cheese and sour cream. Beans are optional.
Poblano peppers have great flavor but not a lot of heat, so this recipe is great for everybody. It's smoked in a disposable aluminum pan for easy cleanup.
Brisket is always a special treat, especially when it's smoked. And although they take a long time, smoked brisket is well worth the wait.
Beef can get a nice, smoky flavor when it's cooked in the grill, too. The picture above is a grilled top round roast.
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.
Ribeye steaks are great, and when you add a little smoke flavor to 'em they're even better! Top with a pat of herb infused butter just before serving.
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 has great flavor. Another plus is that it's usually quite a bit cheaper than the premium cuts of beef.
Filet mignon is an extremely tender cut of beef, sliced from a tenderloin. Because of its mild flavor, it's customary to wrap the sides of the small steak with a slice of bacon.
A rib roast is a lower quality version of a beef prime rib. There's less fat marbling, which means a somewhat less flavorful, less juicy cut of meat. But cooked right, it still tastes great.