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Roast Rub

2/3 cup brown sugar
1/2 tbs cinnamon
dash onion powder
dash garlic powder
dash blk. pepper

Mix well

Salt Brine

1 gallon water, 1 cup salt
Mix salt and water till water is clear in container. Place roast in brine mix and place in fridge over night. In morning pat roast dry.

Apply rub to roast. (rub it in good all over)

Smokeing the roast

I use an eletric smoker but any will work. I use apple wood and place 2 pieces of wood on the rack, fill the kettle about 3/4 full of water then start the smoker. Place prepared roast in smoker and cover. In about 3 hours or so check the wood to see if you need more. Smoke for 5 1/2 - 6 hours. Its done when inside temp reaches  180 degrees but I leave mine on longer as the longer its on the tenderer it gets. Remove from smoker and enjoy the feast. If you have left overs just use some forks and shred the roast then add some barbque sause and warm it up if you want


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