Posts: 20,453
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Joined: Nov 2007
Marye, seems like I've heard of this. You couldn't find ANYTHING on the net? I love a challenge. I think I'll take a look for it myself. I'll let you know if I find something.
Daphne
Keep your mind wide open.
Posts: 4,387
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Joined: Dec 2005
I don't know what roast beef recipe you're talking about, but KC probably trys to duplicate Texas brisket--
Make a rub of 1pt salt, 1pt pepper, 1pt sweet paprika, 1 pt granulated garlic--take a whole brisket (10-12lbs)--rub with olive oil and then rub with the mix above. Put in a smoker fat side up at 225 and smoke for 3 hrs or until the coals burn down--wrap in foil and put in a 225 oven for 6-8 hrs. take out and let it rest 30 min--slice across the grain. You will have a red smoke ring and the most tender, flavorfull roast beef you ever put in your mouth. The fat half is best for sandwiches, shreaded, with onions, sauce and pickles. The other side needs no sauce, only your attention. I like it with cole slaw and potato salad.
"He who sups with the devil should have a. long spoon".