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Smoke it and they will come!

 

Mesquite & Hickory Smoked Roast Beef

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

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Brine:
1.5 - 2 Gallons Water
1 Cup Kosher Salt
1 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Worchester
2 Tbsp Garlic Salt
2 Tbsp Molasses

2 to 3 large roasts

Seasoning:
3 Cloves fresh chopped garlic
Coarse ground black pepper to taste
McCormick's Sweet & Smoky dry Rub
Garlic Powder or salt
 

Preparation:

Set 2 cups of brine aside...

Trim excess fat. Place roasts in brine and soak in cool place (refrigerator if possible) for 12 - 16 hours.

Remove from brine and rinse. Coat roasts in chopped garlic and coarse ground black pepper.
Coat liberally with dry rub. Use the 2 cups of brine set aside to inject the roasts with a flavor injector.

Let stand at room temperature 1.5 hours. Preheat smoker to 225 - 230 degrees. Cooking time is Approximately 5 hours. Remove from smoker when meat get to 145 degrees. let stand 30 to 45 minutes coved in foil to allow the juices to redistribute.

Header

Beef Temperature Chart

Doneness Internal Temperature
Rare

Medium-Rare

Medium

Medium-Well

Well Done

140 Degrees

145 Degrees

150 Degrees

155 Degrees

160+ Degrees

This is a great time to put some beans & BBQ sauce in the smoker to warm. Sprinkle brown sugar on the beans. Stir both every 15 minutes. Slice roast and serve.

Another tip.. Take one roast and thinly slice. Put in a crock pot with a bottle of Sweet bay rays BBQ sauce, a bottle of beer and all the crap trimmings from slicing the beef. You can add some garlic and onion as well. cook on low over night about 8 hours and you will have some of the best BBQ beef you have eaten.

If you wish to freeze one of the roasts, do not cut into it. Wrap it in plastic wrap and foil and place it into the freezer. This will keep the meat juices in.

 

SmokingPit.com BBQ -Mesquite & Hickory Smoked Roast Beef -  Beef recipes and how to videos on  slow cooking on the Traeger texas smoker grill.  Smoking meats information and Treager Pellets Tacoma WA Washinton SmokingPit.com

SmokingPit.com BBQ -Mesquite & Hickory Smoked Roast Beef -  Beef recipes and how to videos on  slow cooking on the Traeger texas smoker grill.  Smoking meats information and Treager Pellets Tacoma WA Washinton SmokingPit.com

SmokingPit.com BBQ -Mesquite & Hickory Smoked Roast Beef -  Beef recipes and how to videos on  slow cooking on the Traeger texas smoker grill.  Smoking meats information and Treager Pellets Tacoma WA Washinton SmokingPit.com

 

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