I think the title says it all, I am cleaning out my freezer and found a tip roast. Now I am open to suggestions as to how to turn it into a gourmet delight in the Bradley smoker.
Well,I'd fork it reall good,put prepared mustard all over it,put the 15 spice rub all over it and rap it up in plastic rap.Put it in the fridge
for 2 days.Take out of fridge,unwrap,warm up to room temp.Smoke for 2hrs. with Hickory,vent closed.Then smoke cook it as I would a
Beef tip roast.
Don't close the vent!
I don't know what the 15 spice rub is, but I've got some Emerils Essence that I will use. I am going to fork it and put mustard and essence on it now and then I will vacuum seal it and fridge it for at least two days. I'll leave the vent half open, because one person says closed other says open, unless I get some other tips before cook time.
Closing the vent entirely traps moisture given off by the meat inside the smoker. The moisture will hold the temps down in your smoker and may condensate on the inside top of your smoker and rain a nasty black liquid on to your meat. It can also run down the door and out the bottom.(Don't ask me how I know that ::))
Gotcha, makes total sense I will leave the dampers open. I am wondering how it is going to taste I used mustard and then Emerils Essence (2 1/2 T paprika, 2T salt, 2T garlic powder, 1T black pepper,1T onion powder,1T cayenne,1T oregano,1T thyme) on top of the mustard. Then I shrink wrapped it and put in fridge. I plan on using hickory pucks.
Oops,sorry,I only leave the vent closed when I first start the smoke,before the temp gets to 140*.KyNola's the man.
Here is a guide that may help you determine what fits your style best:
Vent Settings (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=780#post780)