20 lb Beef roast
20 Garlic cloves - whole
Pickled
10 Green onions - whole
WATER PAN SEASONINGS:
1 c Wine - dry, red or white
2 Garlic cloves - whole
1 t Mint - dried
6 dr Peychaud's bitters
Water
15 lb Pork roast
20 Cayenne peppers - fresh or
1 Onion - whole
1 tb Liquid smoke
2 tb Parsley
2 tb Worcestershire sauce
- Stick a knife into each roast in several places, making a deep puncture. With fingers, push 1 clove garlic in each hole, then a long pepper and a green onion.
- Slice the pepper and onion off even with the surface of the meat. Sprinkle the roasts with salt and red pepper.
- When you get your fire going and are ready to put the meat on the smoker cooker, place some pre-soaked smoking wood (such as pecan or hickory) on the briquets.
- Place seasonings in water pan, then add water all the way to the top of the pan.
- Place beef roast, then pork roast, in cooker and let them cook. I usually put these on about 11 P.M. and let them cook while I sleep.
- One 10-lb bag of charcoal will usually do.
- GRAVY 1/2 cup flour (for roux) 1/4 cup oil (for roux) cold water juice from smoker cooker
- After making a small roux, add enough cold water to blend roux.
- Then add as much juice from smoker cooker pan as you wish. It has all the juice and the tasty fat from the meat that was cooked.
- Simmer, stirring frequently, until gravy thickens slightly. Serve over rice.
