Smoked Pike Roast

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Smoked Pike’s Peak roast slow cooked over hickory for the perfect barbecue beef dish. Made with some paprika and brown sugar, this easy and delicious barbecue dinner is ready in just 2 hours.

Pike’s Peak Roast is an underrated cut of beef that deserves some BBQ love. Starting from the bottom of the original round meat , Pike’s Peak lends itself perfectly to slow smoking, allowing the fat to ooze out and infuse the meat with a rich beef flavor.

For the secret ingredient, we add a delicious brown sugar and paprika dry rub to add wonderfully balanced flavors. Whether you’re eating it fresh from the smoker or in roast beef sandwiches the next day, this delightful cut of meat is loaded with rich flavor in every bite.

Find out how to roast Pike’s Peak today. Let’s grill!

Smoked pike beak roast

Smoked Pike’s Peak roast slow cooked over hickory for the perfect barbecue beef dish. Made with some paprika and brown sugar, this easy and delicious barbecue dinner is ready in just 2 hours.

Course dinner, main course

American cuisine , BBQ

Preparation time 10 minutes

Cooking time 2 hours

Total time 2 hours 10 minutes

Serving

Gear

Walnut wood
Digital thermometer for meat

Ingredients

3 pounds of Pike’s Peak roast beef
2 tablespoons olive oil

Dry massage

2 tablespoons of brown sugar
1 tablespoon ground black pepper
1 tablespoon of smoked paprika
1 tablespoon garlic powder
2 table spoons of kosher salt

Instructions

Turn your smoker on at 107°C. Add hickory to coals or a wooden tray.
On a small tattoo, combine dry dressing ingredients. Use a fork to remove or mash any lumps.
Drizzle olive oil over the roast, making sure it coats all sides.
Brush the roast with dry rub, apply generously and rub the meat with it. Work in any cracks or creases along the surface of the meat.
Place the roast on the smoking grate and close the lid. Smoke over indirect heat until internal temperature is 55°C(130°F), on medium heat, about 2 hours.
Let rest 10-15 minutes before thinly slicing and serving.