Oak Smoked Roast Beef with Texas Beef BBQ Rub
Deli-style roast beef has long been a staple in butcher shops, diners, and sandwich counters. Growing up, it was one of those cold cuts you could always count on to make a hearty sandwich piled high with mustard and pickles. The eye of round roast, while lean, is perfect for this style because it can be smoked gently, seared for a flavorful crust, and then chilled until firm enough to slice paper thin. Smoking the beef over oak brings a distinctly Texan depth of flavor, a nod to the slow-smoked traditions of Central Texas barbecue. What sets this recipe apart is the seasoning. With Texas Beef BBQ Rub, the roast is infused with a bold combination of salt, pepper, garlic, onion, and bell pepper that elevates the natural richness of the meat. Once chilled and thinly sliced, the roast beef takes on the classic deli texture but with layers of smoke and spice that store-bought versions simply cannot match. This recipe honors the old-school deli tradition while giving it a Texas barbecue edge that belongs on any sandwich platter or Sunday table.
Smoked Deli Style Roast Beef
12
30 minutes
190
American
Main Dish
This roast beef recipe delivers old-school deli texture with the bold, smoky flavor of Central Texas barbecue. We start with an eye of round roast—lean and ideal for thin slicing once chilled. The key to unlocking real flavor here is in the crust: a generous coating of Texas Beef BBQ Rub, which adds layers of pepper, garlic, and paprika that build during the smoke. Oak wood gives the meat a steady smoke profile without overpowering its natural beefiness. After hitting 120 degrees, a hard sear builds a crust that brings out the umami-rich edges we crave in good roast beef. Once chilled, the roast becomes easy to slice paper thin, the way a true deli would. This is a cold cut worth making yourself: no fillers, no preservatives, just beef, rub, and smoke. Serve it on rye, dip it into jus, or eat it cold straight from the fridge.
Ingredients
- 1 (3-pound) eye of round beef roast
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- Oak wood chunks or chips, for smokin
Directions
- Season the Beef: Rub the roast all over with 2 tablespoons of Revolution Barbecue Texas Beef BBQ Rub. Wrap tightly in food wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat the Smoker: Set the smoker to 225 degrees Fahrenheit and prepare with oak wood for smoke flavor.
- Smoke the Roast: Place the roast directly on the smoker grates and smoke for about 2 hours, or until the internal temperature reaches 120 degrees Fahrenheit.
- Sear the Roast: Remove the roast from the smoker. Increase the smoker temperature to 500 degrees Fahrenheit or heat a cast iron skillet over high heat until smoking. Sear the roast on all sides for 2 to 3 minutes per side until a deep crust forms.
- Rest the Roast: Transfer the seared roast to a cutting board and let it rest uncovered at room temperature for 30 minutes.
- Chill the Roast: Wrap the rested roast tightly in food wrap and refrigerate for at least 2 hours, ideally overnight, until fully chilled and firm.
- Slice and Serve: Slice the roast as thin as possible using a slicing knife or meat slicer. Serve cold on sandwiches, with pickles, or alongside your favorite condiments
