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SMOKED ROAST BEEF

 

(Note: this recipe was developed for a wood smoker heated to 250º)

 

1 part seasoned salt

1 part garlic powder

1/2 part black pepper

Sirloin tip roast (7 - 10 pounds)

 

Aluminum pans

Heavy aluminum foil

 

 

Massage seasonings into meat. Place meat in pan, and place pan in cooker, uncovered, at least 1 hour.

 

After an hour, lightly cover meat with additional seasoning and tightly cover pan with foil. Return to cooker for at least 4 more hours, or until thermometer reads 160º (for medium). If more doneness is desired, wait until temperature reaches 170º.

 

Slice and return to pan juices to serve.

 

Serves 8 - 12.

 

 

 

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Speaking of beef... here's a cooking segment form the Georgia Farm Monitor,

featuring Grilled Beef with Summer Squash Salad and Balsamic Vinaigrette.