How to smoke roast beef for sandwiches - Weber Kettle

smoked cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: regular cheese

Reduced-fat cheese lowers calories while maintaining flavor.

horseradish sauce

🥗Healthier: Greek yogurt with horseradish

💰Cheaper: prepared horseradish

Greek yogurt adds creaminess with fewer calories.

sandwich rolls

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread increases fiber content.

pickles

🥗Healthier: cucumber slices

💰Cheaper: dill relish

Cucumber slices provide freshness with fewer preservatives.

Prepare the top round roast, keeping some fat on for flavor.

Mix together about 1 tablespoon of Worcestershire sauce, 2 tablespoons of horseradish, and 1 tablespoon of ground dijon mustard to create a sauce.

Chop about 5 cloves of fresh garlic and 1 stick of rosemary finely.

Combine the sauce with the chopped garlic and rosemary, adding mayonnaise to create a coating for the roast.

Season the roast liberally with salt, black pepper, and charcoal seasoning.

Preheat the Weber charcoal grill to about 225°F, aiming for 250°F.

Apply the sauce mixture liberally to the roast, starting from the bottom and working up to the presentation side.

Place the roast on the grill and smoke it until it reaches an internal temperature of 120°F, checking the temperature regularly.

Once the roast reaches 120°F, sear it on all four sides over high heat for about 1 minute per side to develop a crust.

Remove the roast from the grill and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens