Smoked roast

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Sailfish
 
Posts: 1645
Joined: Mon May 19, 2008 11:12 am

Smoked roast

Postby Sailfish » Sat Aug 16, 2008 4:16 pm

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.
 
 
 
 
"Go as far as you can see; when you get there, you'll be able to see farther."

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JOEL
 
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Joined: Tue May 06, 2008 7:05 am

RE: Smoked roast

Postby JOEL » Sat Aug 16, 2008 4:19 pm

sounds great i took some backstraps out of the freezer today for tomorrows dinner as well[:)]
"Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk. Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person." - Fred Bear

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Sailfish
 
Posts: 1645
Joined: Mon May 19, 2008 11:12 am

RE: Smoked roast

Postby Sailfish » Mon Aug 18, 2008 6:54 am

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
"Go as far as you can see; when you get there, you'll be able to see farther."


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