New to smoking, looking for a good roast recipe

[troutbug]

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

[GusRobin]

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

[Grouperman941]

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.

[beefmann]

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

[UncleAl]

Welcome aboard from Michigan your journey is just beginning.

[Habanero Smoker]

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
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.