🍂 Fall Roast Beef & Maple-Glazed Acorn Squash on the Hot Box

There’s something magical about fall in New England — the crisp air, the crunch of leaves underfoot, and that subtle sweetness that hangs in the breeze as the days grow shorter. Around here, it’s also the perfect season to fire up the Humphrey’s Hot Box and let the flavors of the season take over.

This weekend, I decided to make something that felt like fall on a plate: a smoked eye of round roast beef paired with maple-glazed acorn squash, all cooked on the Hot Box. The result? Tender slices of beef with just the right smoky crust and a side dish that’s buttery, sweet, and kissed with BBQ magic.

🥩 The Star of the Show: Eye of Round Roast

The eye of round doesn’t always get the spotlight, but when treated right, it delivers lean, flavorful slices perfect for both dinner and next-day sandwiches. The key is to add moisture and seasoning from the inside out — and that starts with a good brine.

I started first by trimming off most of the fat and silver skin.  If you skip this step, the moist maker will not penetrate the meat.

The Brine

In a large bowl or zip-top bag, combine:

• 1 can beef consommé

• 2 cups water

• 1/2 cup Humphrey’s Beef Moist Maker

• 1/4 cup Humphrey’s Herbal Remedy

• 1 bay leaf (optional)

• 1 crushed clove of garlic (optional)

• A few whole black peppercorns

Mix until dissolved, then submerge your roast and refrigerate for at least 4 hours, but overnight if you’ve got the time. The Moist Maker helps the beef hold onto every drop of flavor, while the consommé and rubs infuse it with a savory backbone.

Once brined, remove and pat dry. You’re ready for the next layer of flavor.

🌿 Building Layers of Flavor

Now it’s time to season. Start by brushing the roast with Dijon mustard — it acts as a glue for your rubs while adding a subtle tang that cuts through the richness of the beef.

Then generously season all sides with:

• Divine Bovine rub

• A little extra garlic powder

• A light sprinkle of Herbal Remedy

Let it sit at room temperature while you get your Hot Box ready. The rub will start to meld with the mustard and form a paste that caramelizes beautifully when it hits the heat.

🔥 Searing & Smoking on the Hot Box

Here’s where the Hot Box really shines. Start a charcoal fire in the firebox, and once those coals are glowing, place a cast iron skillet directly over them. When the skillet is screaming hot, sear the roast on all sides — about 2 to 3 minutes per side — until it’s a deep, golden brown and smells incredible.

Next, move the roast up into the smoker chamber on the new upgrade Hot Box cooking racks. (aren't they sexy? 😜)
Maintain your smoker temperature around 300°F and let the beef roast gently for about 1½ hours, or until the internal temperature hits 130°F for medium-rare.

Add a small chunk of apple or pecan wood to your coals for a touch of sweet, nutty smoke that pairs beautifully with both the beef and the squash you’ll be cooking alongside it.

Once it’s done, tent it loosely with foil and let it rest for 15–20 minutes before slicing. This step is crucial — it locks in all those juices you worked so hard to build.

🍯 Maple-Butter Acorn Squash: The Perfect Fall Side

While your roast is working its smoky magic, get your side dish prepped.
Cut an acorn squash in half, scoop out the seeds, and place each half in a small foil pan or directly on the smoker rack. (I prefer right on the smoker rack)

Into each half, add:

• 1 tablespoon butter

• 1 tablespoon pure Maine maple syrup

• ½ teaspoon Humphrey’s BBQ Crack

As it cooks, the butter and syrup will melt together into a sticky, sweet glaze. Every 20 minutes or so, baste the mixture over the flesh of the squash with a spoon or brush.

Let it smoke alongside your roast for about 1 hour, until fork-tender and caramelized on the edges. For an optional twist, sprinkle a touch of smoked sea salt or cinnamon to make those fall flavors pop.

🍽️ Serving It Up

Once your roast has rested, slice it thin against the grain. The center should be a warm rosy pink, framed by a dark, smoky crust. Spoon a little of the resting juices over the top for extra flavor.

Plate it with a half of the maple-glazed acorn squash, and maybe a side of roasted carrots or garlic mashed potatoes if you’re feeling fancy.

For drinks, a glass of red wine, a bourbon old-fashioned, or a local hard cider pairs perfectly.

And don’t forget — the leftovers make incredible roast beef sandwiches the next day, especially with a slather of horseradish mayo on crusty bread.

💨 Why the Hot Box Makes It Better

Fall weather can be unpredictable — chilly mornings, windy afternoons, maybe even a few flakes of snow. But with the Humphrey’s Hot Box, none of that matters. Its design keeps temps steady and fuel usage efficient, whether you’re cooking low and slow or hot and fast.

For this recipe, that meant I could sear right over the coals, then move my roast up to finish in clean, steady heat — all in one compact footprint. The new cooking racks handled both the beef and the squash with ease, and the end result was pure fall comfort food.

🍁 Final Thoughts

Cooking in the fall is about slowing down, savoring the season, and celebrating simple ingredients elevated by good technique. This roast beef and maple-glazed squash might just be the perfect example — rustic, flavorful, and deeply comforting.

So, grab your favorite cut of beef, fire up the Hot Box, and let the aroma of smoky roast and maple syrup fill the air. Because when it comes to fall cooking, Humphrey’s don’t care — wind, snow, or cold — the flavor’s always on fire.

Note:  No worries if you don't have a Humphrey's Hot Box,  you can always sear off the roast in a pan on the stove and then put it into a smoker or oven.