Smoked Beef Salad

This smoked beef salad combines tender, slow-smoked beef with crisp fresh vegetables and a bright dressing for a perfectly balanced meal. It’s a flavorful, protein-packed dish ideal for summer gatherings or a light but satisfying dinner.

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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 6

Total Time: 6 20

Servings: servings

Calories: 480kcal

Author: Chloe White

Cost: $7

Equipment

smoker
meat thermometer
knife and cutting board
Mixing bowl
serving platter

Ingredients

3 lbs beef chuck roast or brisket
salt and pepper or beef rub
6 cups mixed greens (arugula or salad mix)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 red onion, thinly sliced
1 avocado, sliced
1/4 cup fresh herbs (cilantro or parsley)
1/2 cup blue cheese or feta (optional)
1/4 cup vinaigrette dressing

Instructions

Season beef generously with salt, pepper, or your favorite rub.
Preheat smoker to 225–250°F using hickory or oak wood.
Smoke beef for 4–6 hours until internal temperature reaches about 195°F.
Remove beef, wrap, and let rest for 30 minutes.
Slice beef thinly against the grain.
Arrange mixed greens on a large platter.
Add tomatoes, cucumber, onion, and avocado over greens.
Top with sliced smoked beef.
Sprinkle cheese if using and drizzle with vinaigrette.
Finish with fresh herbs and serve immediately.

Notes

Slice beef against the grain for maximum tenderness. Allow meat to rest before slicing. Use fresh, seasonal vegetables for best flavor. Assemble just before serving to maintain texture.

Nutrition