Smoked Roast Beef Recipe for Cold Cuts, Italian Beef, and French Dip

If you’re a fan of deli-style roast beef sandwiches OR Italian beef OR French dip – smoking it is another way to add great depth of flavor.

I used this meat for french dip, jump to this section to see how.

Cut of Meat to Use and Trimming Requirements

This recipe uses a center-cut roast from a round tip.

The most common you’ll find though is London broil.

While I’ve used eye of round a bunch of times, it’s just not as beefy or tender as round tip and it costs the same (sometimes cheaper).

In either case, I prefer to remove any surface fat and silver skin that may be present.

Liberally Salt the Exterior of the Roast

The salt I use is diamond crystal kosher salt – I used roughly 1.5 tbsp for a small 2 lb roast (1 of the roasts above).

After salting the meat, put into your refrigerator uncovered overnight to dry brine and air dry.

The Next Day Apply Some Olive Oil to the Surface as a Binder, Then Apply Your Rub

Roast Beef Rub Ingredients

• 1/2 tbsp black pepper
• 1 tsp granulated onion
• 1 tsp granulated garlic
• 1/2 tsp ground coriander
• 1/2 tsp dried thyme

Liberally apply this rub to all sides.

Since the meat is sliced so thin at the end, only a thin strip of bark is on the outside of each piece.

It’s safe to have a heavy hand.

Set Your Smoker to its Lowest Temperature Setting

I’m using my PK charcoal grill set to around 150-180F with an indirect fire setup.

Since my roast is so small I just wanted to ensure it had enough time to take on smoke.

If your smoker can only go as low as 225F, that’s totally fine.

I added a chunk of oak every 45 minutes until it was at 130F.

This took 2 hours.

Take Meat Off the Smoker at 130F and Allow to Stand for 15-20 Minutes

You’re just waiting for it to stop steaming.

Then wrap in cling wrap and put in your refrigerator overnight.

The Next Day Before Slicing, Put Cling Wrapped Meat in the Freezer for 30 Minutes

If you’re using a meat slicer with a small removable blade, put that into the freezer too.

Being cold just makes slicing easier.

Note: Even if you’re slicing with a knife, put the roast in the freezer.

Set Your Meat Slicer so that it Slices Thin and Then Slice the Meat Against the Grain

If you’re using a knife, that’s okay – just slice as thin as you safely can.

Then use as you desire!

It works great as a cold cut, for Italian beef, and for French dip.

If You’re Looking to Make Italian Beef Sandwiches OR French Dip With Your Smoked Roast Beef

This is a super quick jus, involving no beef drippings – just store bought beef broth and/or stock.

You will need:

• 4 Cups Beef Broth or Stock (1 box)
• 2 tbsp butter
• 2 tbsp flour
• Salt to taste
• Pepper to taste
• (If you have any rub left over, use it here too!)

In a medium pot bring 4 cups of beef broth to a slight boil and then reduce to a simmer.

Reduce beef broth by half – this will take about 20 minutes.

Once reduced, in a separate pan melt 2 tbsp butter over low heat.

Slowly add the 2 tbsp of flour, a little bit at a time – Once everything is added, cook for 1-2 minutes until it forms a slurry with no lumps.

Slowly whisk the beef broth into the roux.

Continue to whisk until the mixture is at your desired consistency.

Then taste and season with salt and pepper and other herbs to your liking.

Put your sliced beef in the jus and warm through for 3-5 minutes and then add to your sandwich.

Slice a french roll or small baquette in half, slather on some dijon and prepared horseradish.

Top the bottom bun with your warm beef, melt some provolone cheese, and then top with some sliced white onions and enjoy!

Don’t forget to save some of the jus in a small bowl to dip.

Print Pin Recipe

Smoked Roast Beef

Perfect as a Cold Cut, Used for Italian Beef, or French Dip

Prep Time5 minutes mins

Active Time2 hours hrs

Dry Brine1 day d

Total Time1 day d 2 hours hrs 5 minutes mins

Course: Main Course

Ingredients

• ▢ 2 lb Center Cut, Round Tip Roast

Salt for Dry Brine

• ▢ 1.5 tbsp Diamond Crystal Kosher Salt

Roast Beef Rub

• ▢ 1/2 tbsp black pepper
• ▢ 1 tsp granulated onion
• ▢ 1 tsp granulated garlic
• ▢ 1/2 tsp ground coriander
• ▢ 1/2 tsp dried thyme

Instructions

• Take meat and remove any and all silverskin and fat.
• Apply kosher salt to the exterior of the meat and then put into your refrigerator on the bottom shelf uncovered. Allow to air dry overnight.
  1.5 tbsp Diamond Crystal Kosher Salt

The Next Day

• In a bowl combine the dry rub ingredients.
  1/2 tbsp black pepper, 1 tsp granulated onion, 1 tsp granulated garlic, 1/2 tsp ground coriander, 1/2 tsp dried thyme
• Liberally apply dry rub to the exterior of the meat.

Set Your Smoker to its Lowest Temperature Setting

• I used my PK charcoal grill set to around 150-180F.
• I added a piece of post oak every 45 minutes.
• Smoke until the meat is at 130F internal.
• Once at temperature, take off the smoker and allow the meat to steam for around 15-20 minutes.
• Once it's cool, wrap in cling wrap and put into your refrigerator overnight.

The Next Day

• Take the cling wrapped meat and put into your freezer for 30 minutes.
• If you have a smaller meat slicer with a removable blade, pop that into the freezer too.
• Then slice the meat very thin and against the grain.
• If all you have is a knife, that's totally fine – just slice as thin as you safely can.
• Enjoy as a cold cut OR incorporate into an Italian beef sandwich or French dip.

Notes

If you’re looking to make an italian beef or french dip, click here to see how I did it.