Best Smoked Roast Recipe For Pellet Grill (Pit Boss)

​I don’t think you can beat the amazing smoky flavor that a pellet smoker gives to a quality cut of meat. Our pit boss smoker is my favorite way, dare I say the best way, to prepare any large cut of beef. And I am not just talking about special occasions. Sure you can use your pit boss pellet grill for Christmas dinner but I am telling you the magic of the smoke flavor will have you outside smoking meat every week.

Our pit boss grill gets a ton of use in the spring and summer months especially because I can make a ton of food without heating up the kitchen and if you’ve ever lived through a Texas summer you know just how happy that makes me. 

Discloser Note:

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How Do You Cook A Roast In A Pit Boss Smoker?

When it comes to choosing the right cut of meat for your smoked prime rib, a bone-in standing rib roast or ribeye roast from your local butcher is an excellent choice. However a prime rib roast is an expensive cut of meat and that may not be in everyone’s budget. You can also have a delicious smoked roast by using a more affordable option like chuck roast.

Be sure to select a cut that weighs around a pound of meat per person you will be serving, and don’t forget to ask the butcher to trim the fat cap to about 1/4 inch for the best results.

Once you have your roast, prepare it for the smoker by first allowing it to come to room temperature. Next you are going to smoke that roast low and slow using your favorite wood pellets to infuse the meat with a delicious flavor. Place the roast in the smoker, making sure to position the thickest part of the meat towards the center of the smoker for even cooking.

How Long Does It Take To Smoke A Roast On A Pellet Smoker?

Cooking times can vary depending on the size of your roast and the desired level of doneness, but a general rule of thumb is to cook the roast for around 3 to 4 hours, or until the internal temperature reaches 135°F for medium-rare. Once done, remove the roast from the smoker and let it rest for about 15 to 20 minutes before slicing and serving.

For heaven’s sake I beg you to not skip the step of letting the meat rest. You want to give the juices a chance to redistribute in throughout the meat. Letting it rest will ensure that your meat is juicy, tender, and full of flavor. If, however, you cut into the meat right away, those juices will spill out, resulting in a dry and tough roast. That will make you very sad so be sure to allow the roast to rest so you do not ruin this beautiful large cut of meat.

Pit Boss Smoker Roast Recipe

Ingredients:

• Roast of your choosing (around a pound of meat per person)
• High quality kosher salt (my favorite coarse salt)
• Freshly cracked black pepper
• Beef broth
• Fresh Rosemary

Tools:

• Aluminum foil
• Cutting Board or baking sheet
• Pit Boss Smoker (or any kind of wood pellet smoker)

I have to be honest with you I am a purest when it comes to smoked meat. A lot of people will tell you to use a fancy dry rub or have a long list of dried herbs but I am a believer in just some good ol’ salt and pepper to get the job done.

You also want to take into consideration that a huge amount of flavoring is going to come from the wood pellets that you are using to smoke your roast.

Preparing Your Roast For The Smoker

First, you want to let your roast come to room temperature. We are not trying to put a cold roast straight out of the fridge into the smoker. I always make sure to take the roast out of the fridge before I start heating up the pit boss.

Secondly, while you are waiting for the smoker to come to temperature cover the entire roast in a good coating of salt and pepper. That is all that you need to do for now in order to prepare and season the roast. The flavor from the meat and smoke is where the real magic will happen.

Third, place the roast directly onto the grill grates and let the roast cook at 250 degrees until you reach an internal temperature of about 120 degrees. During this part of the cooking process the roast will develop that amazing bark on the outside. Yum!

How Do You Keep A Roast Moist In The Smoker?

Once your roast has reached an internal temperature of 120 degrees you are ready to move on to the next step. You can monitor this with the meat thermometer on your pellet grill but I always use a digital meat thermometer as well just to be extra sure.

Now you will remove your roast from the smoker and bring it inside. I find that it is very helpful to use a large cutting board or a baking sheet for transporting my roast to and from the smoker and kitchen. Turn the heat on your smoker up to 300 degrees and while that is heating up you will make a little boat out of aluminum foil for your roast to sit in.

Essentially, you want the foil to be able to hold broth, like a bowl, without it spilling out. I do this by crimping up the sides of the foil a bit to make a sort of boat or bowl shape.

Once your arts and crafts are complete you will put the roast into the foil bowl and then pour in your warm beef broth. Drop in a few sprigs of rosemary for the aromatics and then use more foil cover the roast completely.

Wrapping the roast in foil plus the addition of the broth is going to ensure that the roast does not dry out during the last phase of the smoking process.

Finishing Up Your Smoked Roast

Finally, once the temperature is up to 300 you will return the wrapped roast to the smoker and let it continue to smoke until the internal temperature of the roast has reached 135 degrees for a perfect medium-rare roast.

If you prefer a different level of doneness for your roast then allow the roast to continue cooking on the smoker until it has reached your desired internal temperature. The cooking time will vary depending on the size of your roast. A good rule of thumb is to pay more attention to the internal temperature than to how much time has passed. 

Degree Of Doneness For Roast

• Rare 125 degrees
• Medium Rare 135 degrees
• Medium 145 degrees
• Medium Well 150 degrees
• Well Done 160 degrees

Serving Your Pit Boss Smoker Roast

After you have allowed the roast to rest for 15-20 minutes use a sharp knife to slice the meat crosswise against the grain. Cutting against the grain will help to ensure a tender serving of roast. And again please do not forget my earlier warning. You absolutely must allow the roast to rest before you start cutting into it.

Wood Pellet Smoker Roast Recipe

I hope that you enjoy your delicious roast smoked to perfection in your wood pellet smoker. I love to serve ours with a baked potato, salad, and a slice of warm sourdough bread. Whatever sides you choose I hope you enjoy using your smoker as much as I enjoy using ours!

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