Anyone ever done this before? I'm thinking of a couple of hours on smoker, then wrap till it comes to temp to keep from drying out. Slice up and serve with bbq sauce.

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Posted by Oyster

North Shore

Member since Feb 2009

10224 posts

Posted on 3/18/11 at 9:33 pm to Loubacca

Rub

1 tablespoon black pepper, fresh-ground
1 tbs granulated garlic
1 1/2 tsp granulated onion
1 1/2 tsp paprika
1/2 tsp cayenne pepper
2 sprigs fresh rosemary
1 tbs kosher salt
Basting sauce
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil
2 tsp rub

Rub roast and rest in frig for 2-4 hours. Since it doesnt have much fat internally to keep it moist you might wast to inject prior to smoking it and baste while smoking.
Inject it with some beef broth/rub prior to smoking .
Baste it when ever you check on it.

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Posted by David Wooderson

in make believe

Member since May 2009

239 posts

Posted on 3/18/11 at 10:05 pm to Loubacca

Use a thermometer and depending on how hot your smoker is no higher than 135 when you pull it. I smoke mine around 200 and pull it off at 130. Slice it thin and use it to make french dip sandwiches. absolutely amazing but if you over cook it you can just toss it in the trash bc it will be dry as a bone.
mine is probably a little under cooked but melt in your mouth tender
i also just rub it with some montreal or canadian steak seasoning

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Posted by OTIS2

NoLA

Member since Jul 2008

50092 posts

Posted on 3/18/11 at 10:08 pm to Loubacca

Used to smoke a bunch of them. Great flavor...don't take it past med rare. Slice it thin.

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Posted by Loubacca

sittin on the dock of the bay

Member since Feb 2005

4019 posts

Posted on 3/18/11 at 10:51 pm to OTIS2

thanks for the tips.....I usually smoke around 215-235, so I should be good.

I am looking forward to a day of tending the smoker, listening to the game, and drinking gin and tonic while watching the sprinkler......life's simple pleasures

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