How to Smoke a Chateaubriand

Calling all barbeque masters! Did you know you can smoke a chateaubriand (aka the world’s most tender and decadent beef roast)? Smoking this luxurious roast adds rich flavor and delivers melt-in-your-mouth tenderness. So, fire up that smoker and get ready for the best holiday roast you and your family have ever tasted.

Pro Tip: Don’t have a smoker? Check out how to turn your grill into one.  

How to Smoke a Chateaubriand

Using an aged, exceptionally tender Omaha Steaks Chateaubriand (double-trimmed by our master butchers) and an Omaha Steaks Rub of your choice, smoking this decadent roast is a simple, seven-step process.

1. Soak Wood Chips

Soak one cup of wood chips in 2 cups of water for about an hour, then drain. Different wood chips will produce different results. Hickory, mesquite, and red oak are popular choices for a savory, smoky flavor.

2. Bring Chateaubriand to Room Temperature and Season

Thaw your roast completely in the refrigerator for 4-7 hours per pound, or approximately 48-72 hours. Then set the chateaubriand on the countertop for 30 to 45 minutes to bring it to room temperature before seasoning. This important step will allow the roast to cook evenly throughout.

Once room temperature, pat dry with paper towels, lightly oil, and season with your favorite Omaha Steaks Seasoning or Rub.  Don’t be shy! Season aggressively on all sides.

3. Prep Your Smoker or Grill

Prep smoker by heating to 250°F using indirect heat. Place drained wood chips directly over hot coals.

4. Smoke to 10° Below Desired Doneness

Place chateaubriand in the middle of smoker and smoke until 10°F below desired doneness temperature. For medium-rare doneness, smoke about 40 to 50 minutes. This is just a guideline, as not all smokers and grills maintain temperature and circulate heat in the same way, so it’s essential to monitor doneness throughout the cook.

To get your desired results, check the internal temperature of the roast with a meat thermometer 30 minutes into cooking and every 5 minutes after that, then remove it from the smoker at 10°F below your final temperature. Refer to the temperature guide below to achieve your desired doneness.

• Rare 120-130°F
• Medium-rare 130-140°F (recommended)
• Medium 140-150°F
• Well-done 160-170°F

5. Sear Using Direct Heat

Once chateaubriand is 10°F below desired cooking doneness, remove from the grill and crank up the heat to 550°F. Then, using direct heat, sear the roast on all sides until a golden-brown crust forms; about 1 minute on each side.

6. Let It Rest

It’s tempting to cut into that delicious roast right away, but it’s important to allow it to rest on a cutting board tented with foil for 15-20 minutes. Resting your roast allows the juices to redistribute, resulting in juicier, more tender bites.

7. Slice & Serve

Slice chateaubriand to your preferred serving size and if desired, finish with a coarse sea salt and/or top with decadent Garlic Herb Butcher’s Butter or a Sweet Red Pepper Cranberry Sauce. Serve with Chef Rose’s Spicy-Sweet Brussels Sprouts with Bacon, or your favorite side dishes for an incredible holiday meal.

More Ways to Cook Chateaubriand:

• Sear Roast
• Sous Vide
• Reverse Sear
• Quick Roast
• Bacon-Wrapped Smoked Chateaubriand