The Best Butt Roast in the Smoker

The Best Butt Roast in the Smoker

May 17, 2016 0 By Admiral BigGun

There are many ways to add flavors to your meat. This time we are combining a dry rub with a wet marinade for maximum yummy results. Remember, you will want to smoke it low and slow for the best results. Follow this fairly easy recipe and you will be enjoying delicious slabs of juicy beef butt roast beef on game day.

2-3 lb Beef Butt Roast
1/2 Bottle Lawry’s Mesquite Marinade with Lime Juice
2 Tablespoons Tears of Our Rivals Premium Sports Blend
or Your other favorite rub
Hickory Wood

Total prep time: About 60 minutes
Total time in smoker: 5-6 hours

1) Rinse beef with cold water pat dry with paper towels. Now cover all sides of the roast with the rub. Don’t be shy with the spices! We want a nice THICK layer of seasonings for our beef.

2)  Place roast in large freezer bag and add marinade. Allow to marinade for at least one hour or overnight (refrigerated). The longer you marinade the meat, the stronger the flavor (my MAX is 24 hours… but I normally go about 4-5 hours for this step.)

butt_roast_smoker_01

TIP: Allow the seasonings to sit on the meat at room temp for at least 60 minutes before placing in your smoker

 

3) place beef roast on rack with the “fat side” up

Fat side up

Fat side up

4) smoke on 200F for 2-3 hours (make sure your pan has water, and don’t forget to load your wood)

5) quickly remove beef from smoker with tongs and completely wrap with tinfoil then return to smoker

Here we are at the 3 hour mark.

Here we are at the 3 hour mark.

6) Smoke for an additional 2-3 hours depending on the thickness of your roast. You want the internal temperature to reach 145F. A digital meat thermometer comes in very handy here.

7) Remove from smoker (keep wrapped) and allow to rest for 30 minutes prior to carving. This allows the juices to redistribute though the meat.

These make for great sandwiches for after the tailgate, too!

These make for great sandwiches for after the tailgate, too!

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