BBQ |
Smoked Beef Roast & Pork Roast |
20 lb beef roast 20 garlic cloves - whole 1 pickled 10 green onions - whole 1 water pan seasonings: 1 cup wine - dry, red or white 2 garlic cloves - whole 1 teaspoon mint - dried 6 drop peychaud's bitters 1 water 15 lb pork roast 20 cayenne peppers - fresh or 1 onion - whole 1 tablespoon liquid smoke 2 tablespoon parsley 2 tablespoon worcestershire sauce |
Stick a knife into each roast in several places, making a deep puncture. With fingers, push 1 clove garlic in each hole, then a long pepper and a green onion. Slice the pepper and onion off even with the surface of the meat. Sprinkle the roasts with salt and red pepper. When you get your fire going and are ready to put the meat on the smoker cooker, place some pre-soaked smoking wood (such as pecan or hickory) on the briquets. Place seasonings in water pan, then add water all the way to the top of the pan. Place beef roast, then pork roast, in cooker and let them cook. I usually put these on about 11 P.M. and let them cook while I sleep. One 10-lb bag of charcoal will usually do. |