Smoked Roast Beef

Ingredients

2 kg piece of Roast beef 7–8 tbs mustard
1 tsp cumin
1 tsp bell pepper granulated 1 tsp onion powder
1 tsp garlic powder
1/2–1 tsp black pepper
1/2–1 tsp red chilli powder 0.8 dl olive oil

Dressing

0.6 dl dates syrup / dark syrup 0.3 dl soya sauce
2 cloves garlic, crushed
1 tbs teriyaki sauce
2 tbs balsamico
2 tbs red wine

Meat preparation

Take the meat out of the fridge and let it sit in room temperature for 1 hour. Meanwhile, mix the mustard with all the listed spices. Rub the meat with the mustard mix from all sides.

Heat a large frying pan with 0.5 dl olive oil. When the oil is hot, place the whole piece of beef gently on the pan and fry for 1–2 min from each side to close and roast the meat. Place the meat in a 25 x 35cm deep tray (preferably glass). Pour the rest of the liquids from the frying pan on top of the meat. Pour the rest of the olive oil 0.3 dl on top of the meat.

Heat up the smoking grill to 150–175 °C degrees (level 3) without the smoking chips. Spread 2 dl of Muurikka smoking chips on the chip tray and spread 2 flat tsp of brown sugar on top.

Stick a MEATER Wireless Smart Thermometer in the thickest part of the meat so that the safety notch is inside the meat. Use MEATER application to set the meat internal temperature goal to 65 °C to get a medium roasting results. Roast beef tastes best done medium, but if you wish for a bit more done result, set max. 70 °C.

Open the smoker and place the meat tray into the smoking oven and the chip tray underneath. Close the smoker and set up the grill temperature to 120 °C (level 2 2.5). If the weather is very cold, use level 3.

Smoke the roast beef till 65 °C inner meat temperature is reached and MEATER application alerts. Let the meat rest for a moment and use a sharp knife to cut thin slices.