Suggested Woods: Hickory, Oak, Whiskey Oak
Approx. Cook Time: 6-8 Hours
- 2 tbs Dijon Mustard
- 2 tbs ground black pepper
- A beef roasting joint
First of all, take your beef roasting joint and cover it in Dijon Mustard all around, then do the same again with some finely ground black pepper.
Put the joint on the smoker, with the water pan in place and it’s set. Check the water pan and fire every hour or so to make sure they’re okay (water pan is still full, fire is still strong.) At the beginning and about 3 hours in add some wood chunks or chips to the fire to hit that beef with a deep smoke flavour that’ll blow you away.
As we’ve said before timing isn’t precise on a smoker, so you need to use the temperature of the beef to get an accurate idea of when it’s done and how you like it, Rare is 125F, medium 145F and well is 165F.