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May 14, 2022
Just because summer is here doesn't mean roast season has ended. While we are big fans of roasts year round, in the summer months we like to cook them a little different - on the smoker.
If you are looking for a roast to shred, we suggest using an arm roast or chuck roast. If you are looking for a roast to slice thin, we suggest arm or sirloin roast. Both are great options for utilizing roasts in a different way. We will smoke a couple roasts at the same time then freeze part of it for later.
The below image is a mixture of sirloin and rump roast after being smoked and sliced thing. I placed part of the sliced roast in freezer bags and placed in the freezer, the remainder I put in the crock pot on low with some au jus (or beef broth) and cooked on low until supper.
1 roast (thawed)
Season roast liberally on all sides. Smoke roast at a low heat for approximately 3 hours. We smoke our roasts for 3 hours, every smoker is different and depending on the temperature you are using, time may vary. After you have smoked roast, remove and place in crockpot if arm or chuck roast BEFORE shredding. If sirloin or rump roast, slice roast thin against the grain. Once sliced, add to crockpot.
In crockpot, add a little water (approximately 1 cup) Cook on low for 6+ hours for roast to become tender. After chuck/arm roast has cooked on low, shred in juices. If you prefer, roast can be cooked in oven on low - be sure to cover with foil and some liquid to the pan.
The trick after smoking your roast is to continue to cook on low in the crockpot of oven, the roast needs to cook low and slow to become tender. If you are a pro at smoking beef, there is no reason you cannot continue to cook it on the smoker! We just prefer to finish in the crockpot/oven.
***When smoking your first roast, I suggest monitoring it closely so you can get a feel for the process. You may need to remove roast from the smoker earlier than anticipated, add more liquid to the crockpot/pan while cooking on low heat, etc.
Serve and enjoy!
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