Smoked Pikes Peak Roast
Smoked Pikes Peak roast cooked low and slow over hickory wood for the perfect barbecue beef dish. Prepared with a quick paprika and brown sugar dry rub, this easy delicious barbecue dinner is ready in just 2 hours.
Servings: 6
Equipment
- Hickory wood
- digital meat thermometer
Ingredients
- 3 lbs Pikes Peak roast
- 2 tbsp olive oil
Dry Rub
- 2 tbsp brown sugar
- 1 tbsp ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tbsp kosher salt
Instructions
- Fire up your smoker to 225°F (107°C). Add hickory wood to coals or wood tray.
- In a small bowl, combine the dry rub ingredients. Use a fork to remove or crush any lumps that may form.
- Drizzle olive oil over the roast, making sure to get all of the sides
- Cover roast with dry rub, applying liberally and rubbing into the meat. Work it into any crevices or folds along the meat surface.
- Place the roast on the smoker grates and close the lid. Smoke over indirect heat until internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
- Let it rest for 10-15 minutes before carving into thin slices and serving