Hello everyone,
Great site here! My wife bought me a bradley digital smoker for Christmas, best gift ever, now I want to use it but am new to smoking.
I was wondering, does anyone here have a fairly simple yet delicious recipe for a beef or pork roast? As I said I am new to this so some detailed instructions would be a huge benefit.,
thanks and I hope to share lots with you all
Welcome
The recipe site has a lot of good recipes and tips.
Here is the link:
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
For most lean roasts, this will work:
- Cover with salt and pepper and let rest on a Bradley rack on the counter while smoker heats. (helps for it to not be very cold)
-fill water bowl with hot water
-preheat smoker to 225 degrees (high) **a probe thermometer helps. hang in cabinet.
-load 10 pucks into smoke generator (2 hrs 40 minutes smoke)
-stick thermometer probe into center of roast **most important thing to learn! Cook to temp, not time
-when smoker is hot, add meat to an upper rack position
-run thermometer probe wire through vent or out door to thermometer base
-advance pucks to start smoke if necessary
-make sure top vent is open wide
-Keep door closed!
-cook until desirable Internal Temperature is reached
-for beef, 122-125 will be rare, up to 160 plus for well done
-pork is a minimum of 145, starts to get pretty dry at 160
-remove from smoker, cover with foil, and let rest 20 minutes
I do this with eye round. It takes about 3 hours for rare deli-style roast beef. Also good with strip, ribeye, tenderloin, loin, etc.
You can get a lot more complicated, but not much simpler. With a little modification, this will work with many foods.
welcome aboard,,, look at the recipe side for gun powder rub,,, make it up, apply it to the pork or beef, smoke with mesquite, hickory or oak... start off with 2 hours of smoke ( 8 pucks , 6 will burn and turn into smoke ) adjust up or down from there to your taste of smoke, keep your top vent open.. keep your top vent open
Welcome aboard from Michigan your journey is just beginning.
Hi troutbug;
Welcome to the forum.
If you are looking for a more tender cut to roast, the top loin make a great beef roast. Below is a link to a recipe I use for top loin, and the leftovers makes the best roast beef sandwiches I ever had.
Smoked Top Loin with Garlic-Herb Crust (http://www.susanminor.org/forums/showthread.php?446-Smoked-Top-Loin-with-Garlic-Herb-Crust&p=696#post696)
You can also substitute a different crust or rub. If you decide to use a dry rub, and not a paste for the crust a crust, leave about 1/8" fat cap on the roast.