Smoked Roast Beef

smoked angus scotch fillet medium rare

When a kilo piece of Angus pure scotch fillet is able to be roasted to a perfect medium rare and sliced to any desired thickness, I am hard pressed to think of anything more delicious.

I was able to secure myself a kilo of Angus Scotch Fillet with my last order from Green Meadows Beef  and I figured that a Smoked Roast Beef would do this beautiful piece of beef justice.

A BBQ Beef Rub

I figured that instead of using the standard salt and pepper seasoning that is popular for steak, as piece of beef is in roast form a dry rub would be needed. I decided a simply earthy herby flavour while still using salt and pepper would be perfect.

To Make the Rub

  • Coarse Sea Salt
  • Coarse Black Pepper
  • Garlic Powder
  • Onion Powder
  • Dried Thyme
  • Dried Parsley
  • Steak Seasoning***

A tablespoon of each of the above ingredients combined in a mortar and pestle will be enough to cover the entire piece.

*** I didn’t realise at the time that I had run out of paprika so I substituted with Masterfoods Steak Seasoning instead.

beef rub collage

Prepare the Beef

To prepare the meat simply rub with rice bran oil or a mild mustard and coat with the beef rub before wrapping tightly with cling wrap and refrigerate for at least 4 hours before cooking. This ensures that the rub is able to penetrate the meat and add wonderful flavours to the already great tasting beef.

scotch fillet preperation collage

Prepare the Grill

Pull the beef out of the fridge and set on the bench while you prepare the grill. 30 minutes to an hour will be sufficient to get the beef to room temperature.

Prepare your grill for indirect medium heat temperature of 180°C with a drip tray under the indirect side. I found that my Charmate Chimney Starter filled 3/4 with Heat Bead briquettes was sufficient to reach this temperature.

using chimney starter to light weber

2 zone set-up for indirect cooking

Time to Roast

When your coals are lit at the grill is prepared it’s time to put the beef on the indirect zone of the grill. I used my Maverick ET-732 to keep an eye on both the grill and the beef’s internal temperature.

To get to medium rare look roasting until the beef reaches 60°C before removing and resting for up to 10 minutes, as it will continue to cook while resting and reach an internal temperature of 65°C.

smoked angus scotch fillet before

To get a nice earthy smoked flavour through the beef I added a handful of hickory wood chips over the coals before replacing the lid with the air vents over the beef. The placement of the vents is important to ensure that the smoke flows over the beef while cooking.

smoked angus scotch fillet halfway

I rotated the beef every 15-20 minutes to ensure that it was cooked evenly before removing about an hour and 20 minutes later to rest wrapped in tinfoil.

smoked angus scotch fillet ready to carve

When carving, cut to a thickness of your liking – this should come out with a beautiful crust and smoke ring thanks to the dry rub and wood chips and the meat should be nice and pink from there on in.

As you can see this was an easy to prepare and even easier to cook. Roasting does not need to be kept in the kitchen with an oven. Take your roasting outside to the barbecue and I bet you’ll be wanting it smoked every time.

Smoked Roast Beef
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Barbecue
Serves: 4-6
The Roast
  • 1 kg Angus pure scotch fillet, whole piece
The Rub
  • 1 tablespoon coarse sea salt
  • 1 tablespoon coarse black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried parsley
  • 1 tablespoon paprika
  1. Prepare the rub by combing all ingredients with a mortar and pestle
  2. Coat the beef with oil or mustard and apply the rub
  3. Wrap the beef in cling wrap and refrigerate before use
  4. Prepare grill for indirect medium heat 180°C
  5. Remove beef from fridge and get to room temperature
  6. Put meat on the grill and cook until internal temperature reaches 60°C before removing and resting for a further 10 minutes until internal tempreature reaches 65°C
  7. Carve beef to desired thickness and serve


smoked angus scotch fillet sliced

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  1. Nicole · April 25, 2014

    I want this so bad. Looks easy enough.

    • Scott · April 25, 2014

      Super easy, just like you would roast beef in the oven 🙂

  2. Libby at · April 25, 2014

    Looks spectacular. Hey, nice to discover another Kiwi foodie!

    • Scott · April 25, 2014

      Hi Libby, thanks for stopping by. Always a pleasure to come across another Kiwi blogger. I have your blog open in another tab and look forward to reading through over the weekend.

      See you round

  3. Maggie · April 25, 2014

    The roast beef looks divine! Although I always prefer only using salt and pepper when I got a high quality cut, the rub you used here looks definitely delicious. Pinned and saved! 🙂

  4. Scott · April 25, 2014

    Thanks Maggie, I hear you on the salt and pepper, but every piece of beef around these parts is high quality. Gives me a lot of room to experiment 😉

  5. Glen Camenzuli · April 25, 2014

    Hi Scott,

    This blog is the answer to my Christmas Day beef roast question!!! Thank you so much for sharing this, it really is excellent for a total amateur like me. The scotch fillet roast I have is 2kg though. What do I need to change to achieve the same medium rare result as you have here? Should I cut it in half to make two 1kg roasts or should I just keep an eye on the internal temp until it reaches 60kg?



    • Scott · April 25, 2014

      Hey Glen, good choice for a Christmas roast! Try get your kettle’s temperature down a bit to say 160 C and go from there – hopefully you have a thermometer and you can pull it out just before 60 C and let it rest! Have a great day.

      • Glen Camenzuli · April 25, 2014

        Hi Scott,

        I do have a wireless meat thermometer but I have now cut the roast into two 1kg pieces anyway. I’ve just put the rub all over it to season overnight. Even though the beef is still raw, the smell of the beef and the rub together was just divine. I can’t wait to get it going in the Weber in the morning!! Have a great Christmas Day mate and once again, thanks for this fabulous blog.



  6. pma · April 25, 2014

    Hi Scott
    I came across your blog and have bookmarked this page on fillet for when I next put in an order from Green Meadows. Looks great!
    Just cooked my first piece of brisket (also from Green Meadows) on the green egg last night. Used the high heat method. Worked a treat! It cut like butter, was still moist and just delicious.
    So much good meat here in Aotearoa!

    • Scott · April 25, 2014

      Hey pma, so glad that you have found the blog.

      Seriously, any of the roast cuts from Green Meadows will go great on your egg.

      I am envious of the brisket as it is something that I have yet to tame, I guess I’ll be on the line to Nick shortly to get myself a nice brisket to give a go!

  7. Keith and Teresa · April 25, 2014

    Just made this and wow! Thank you!
    One thing I would change is the amount of salt, a tad salty; however still yummy. It could have been because I did the first rub since, I too, was out of paprika.
    I will be making this again!

  8. Scott · April 25, 2014

    Awesome and it worked a treat.

    I used a scotch fillet and it turned out divine.

    Very impressed and the guests ate it up like it was their last meal.

    • Scott · April 25, 2014

      Good to hear! Thanks for sharing!!