Smoked roast

[Sailfish]

I'm going to try this recipe tomorrow. I picked up some hickory today, and tonight I started prepping the meat.
 
[*]2 cloves garlic, cut into slivers
[*]1/2 lb bacon, chopped fine
[*]1/2 cup olive oil
[*]fresh ground pepper
[*]1 cup dry red wine
 
Cut slivers in the meat to push in the garlic and bacon.
Rub on the pepper and oil
pour 1/2 cup of the wine in your water pan of the smoker
Smoke (say about an hour per pound) this recipe is for a 5# roast.
Should get up to about 130 degrees
 
Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
 
I'm going to add a tad bit of variation to it, but for the most part thats the way i'm gonna go.
 
 
 
 

[JOEL]

sounds great i took some backstraps out of the freezer today for tomorrows dinner as well[:)]

[Sailfish]

This recipe turned out very well. Even my wife said it was "incredible"
 
I ended up just smoking it for the whole time, I didn't do the oven part.
The oven part would make a nice gravy with the juices however.
I almost ate the whole thing (I actually did 2) before I put some on everyone's plate.
 
Today I sliced it thin and put some on a toasted bun with Sonny's Fire sauce.
 
Mmmmmmmm