Slow Smoked Santa Maria Roast Beef because there is nothing like the flavor of slow smoked beef seasoned with our new Santa Maria Rub (out soon). We smoked this 7 ½ pound roast for 9 hours for that “Kiss of Smoke” and a beautiful smoke ring. An awesome dinner for friends and the holidays.

We will be enjoying shredded roast beef sandwiches and tacos this week. Life is good!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Slow Smoked Santa Maria Roast Beef
A Wood Pellet Grill Recipe

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Prep Time: 20 minutes
Cook Time: 9 hours @ 250* (122c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellets

Ingredients: Slow Smoked Santa Maria Roast Beef 

• 7 ½ pound roast
• salt tenderizer (about a tsp per pound)
• Santa Maria Rub (our rub will be out soon)
• Butcher BBQ Prime Brisket Injection
• Duck Fat (Our Store)

Slow Smoked Santa Maria Roast Beef
A Wood Pellet Grill Recipe

Cooking Directions: Slow Smoked Santa Maria Roast Beef

The smoke ring is formed by a chemical reaction between Wood Smoke, Water and the Meat. Wood smoke produces nitrogen dioxide gas that infuses into the surface of the meat as it cooks. It bonds with the water in the meat.

Keeping the surface of the meat moist will enhance the smoke ring. The best way to do that is to use a “Water Pan”. I have never used one with a pellet grill before, but you can bet I will now.

Do a rub with your seasoning and a little salt tenderizer then placing it in the refrigerator overnight to give the meat and seasoning time to blend for a nice smoke ring.

Slow Smoked Santa Maria Roast Beef
A Wood Pellet Grill Recipe

 

 

Slow Smoked Santa Maria Roast Beef
A Wood Pellet Grill Recipe

Set your roast out and bring it to room temperature (it cooks more evenly). I injected it with my Butcher BBQ Prime Brisket Injection, sprayed it with “Duck Fat” (our store) as a binder and did a heavy coat of our Santa Maria Rub (Out Soon). Insert your meat probe and you’re ready for the grill.

Preheat your GMG to 250* (122c), light your Wedgie for a smoke blend. Fill your water pan with hot water. Place your roast directly onto the grill. I checked it every hour or so.

When the roast reached an internal temperature of 165* (74c) pull it off the grill and wrap it with foil placing it back onto the grill.

At this point we had a “3 Hour Stall”!!! You’re looking for a finished temperature between 195* to 210* (90c to 99c). This will be fork tender!

When the meat reaches an internal temperature between 195* to 210* (90c to 99c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for beef is 125* (52c) but this will be tough as boot leather. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Slow Smoked Santa Maria Roast Beef
A Wood Pellet Grill Recipe

 

 

Slow Smoked Santa Maria Roast Beef
A Wood Pellet Grill Recipe

 

Slow Smoked Santa Maria Roast Beef
A Wood Pellet Grill Recipe 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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