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This is the first time use my Weber smoker and I know it won't be the last.
Ingredients:
Beef roast
Freshly ground black pepper
Himalayan pink salt
Sun dried tomato salad dressing
Curry powder
(I don't measure any thing I just eye ball it.)
Directions:
Place the roast in a Tupperware container then add the spices and the sauce and let it marinate over night. The next day I fired up my smoker and let the roast cook between 200 and 250 degrees for bout 8 hours.
Ingredients:
Beef roast
Freshly ground black pepper
Himalayan pink salt
Sun dried tomato salad dressing
Curry powder
(I don't measure any thing I just eye ball it.)
Directions:
Place the roast in a Tupperware container then add the spices and the sauce and let it marinate over night. The next day I fired up my smoker and let the roast cook between 200 and 250 degrees for bout 8 hours.
Category Food / Recipes / All
Species Unspecified / Any
Size 1280 x 960px
File Size 275.3 kB
Sounds VERY yummy! And a great result for a first (furst?) smoke!
A little tip: If you have the time, once you've taken the roast out of the marinade, pat it dry and let it sit for a bit (more on this below) while the surface dries out and gets tacky. This coating is called a pellicle, and it helps the smoke stick to and penetrate the meat.
If you check the web, you'll find "pellicle" used in two fashions: One as described above, happens prior to smoking. The second, usually related to smoking fish, is the tacky/glossy coating on a smoked fish. To avoid confusion, Vrghr normally refers to the post-smoking version as a "bark", though it really isn't the same as the kind you get on something like a pork roast.
The "resting" phase prior to smoking can be done in a variety of ways. For really long sessions, it should be uncovered in a 'fridge. But can be done in a turned-off oven, covered with a "fly shield" like muslin in a breezy location. Etc.
Here's a link to an article that may be a good starting place for you: https://eatcuredmeat.com/how-to-for.....is-it-awesome/
Happy Smoking, and Bon Appetite!
A little tip: If you have the time, once you've taken the roast out of the marinade, pat it dry and let it sit for a bit (more on this below) while the surface dries out and gets tacky. This coating is called a pellicle, and it helps the smoke stick to and penetrate the meat.
If you check the web, you'll find "pellicle" used in two fashions: One as described above, happens prior to smoking. The second, usually related to smoking fish, is the tacky/glossy coating on a smoked fish. To avoid confusion, Vrghr normally refers to the post-smoking version as a "bark", though it really isn't the same as the kind you get on something like a pork roast.
The "resting" phase prior to smoking can be done in a variety of ways. For really long sessions, it should be uncovered in a 'fridge. But can be done in a turned-off oven, covered with a "fly shield" like muslin in a breezy location. Etc.
Here's a link to an article that may be a good starting place for you: https://eatcuredmeat.com/how-to-for.....is-it-awesome/
Happy Smoking, and Bon Appetite!
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