Smoking a beef roast.

[KEN W]

Reinhard....I looked on your page for the recipe for smoking a beef roast as Thunderlund talks about. Do you have it somewhere?

[ThunderLund78]

It's in the "Smokin Hot" section - It's the very first recipe (Bottom Sirloin Roast).  Here' s the link, you won't be disappointed!

http://sausageheavenoutdoors.com/smokin-hot/

Edited March 7, 2016 by ThunderLund78

[KEN W]

Thanks.....I didn't want to disrupt your post, so I started a new topic. I would think this would work with any roast......maybe even a brisket. Especially one that is corned already......pastrami.

Edited March 7, 2016 by KEN W

[reinhard1]

Ken, that recipe would not work for a brisket.  Briskets take a lot longer to get done.  If you scroll down the Smokin Hot page you will see that I put strips of bacon on whole chickens when I smoke them for pulled chicken.  I put bacon strips on a brisket because I put them in the smoker fat side down.  Fat side down in my opinion keeps the moisture in.  The fat act's like a seal to keep the moisture in, and the bacon on top helps give the meat flavor and moisture.  good luck.

[KEN W]

Good reply.....I've always put brisket in fat side up. Going to try the next one fat side down with bacon strips on top.