Smoked Roast Beef XXL

Summary

Prep Time	35 mins
Cook Time	2 hrs
Total Time	3 hrs 35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

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

Instructions

Remove all tendons from the meat. Spread the mustard on the meat and rub in, then sprinkle with salt and pepper and rub in.
Heat the smoker with beech wood to 120 degrees.
Place the meat on the smoker, attach a core temperature and smoke it. When the roast beef has reached a core temperature of 54 degrees - 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.
Have fun after grilling / smoking.

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