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(Note: this recipe was developed for a wood smoker heated to 250º)


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 160º (for medium). If more doneness is desired, wait until temperature reaches 170º.


Slice and return to pan juices to serve.


Serves 8 - 12.




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Speaking of beef... here's a cooking segment form the Georgia Farm Monitor,

featuring Grilled Beef with Summer Squash Salad and Balsamic Vinaigrette.