Smoked roast beef XXL

Ingredients for 4 servings:

• 3 kg roast beef
• 2 tbsp herbal salt or sea salt
• 2 tbsp pepper (steak pepper)
• 3 tbsp mustard

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 35 minutes

Succulent roast beef from the smoker

Remove all tendons from the meat. Spread the mustard over the meat and rub it in, then sprinkle with salt and pepper and rub it in. Heat the smoker to 120 degrees Celsius using beechwood. Place the meat on the smoker, fit it with a core temperature probe, and smoke. When the roast beef has reached an internal temperature of 54 degrees Celsius—this should be after about two hours—remove it from the smoker and let it rest for an hour. Cut the meat into thin slices—done. Enjoy grilling/smoking.