SMOKED ROAST BEEF
(Note: this recipe was develoepd for a wood smoker heated to 250˚)
1 part seasoned salt
1 part garlic powder
1/2 part black pepper
Sirloin tip roast (7 - 10 pounds)
Aluminum pans
Heavy aluminum foil
Massage seasonings into meat. Place meat in pan, and place pan in cooker, uncovered, at least 1 hour.
After an hour, lightly cover meat with additional seasoning and tightly cover pan with foil. Return to cooker for at least 4 more hours, or until thermometer reads 160˚ (for medium). If more doneness is desired, wait until temperature reaches 170˚.
Slice and return to pan juices to serve.
Serves 8 - 12.
- - -
Speaking of beef... here's a cooking segment form the Georgia Farm Monitor,
featuring Grilled Beef with Summer Squash Salad and Balsamic Vinaigrette.