We are always looking for new ideas of things to cook with our smoker. A friend recommended a roast. We tried this recipe last night along with our smoked macaroni and cheese and corn and were really pleased with the results. We hope you will be too!
-
2
lb
sirloin beef roast
- 2 tsp salt
- 1/8 cup Montreal Steak seasoning
- 14 oz beef broth
- 1 1/2 Tbsp flour
-
dash
garlic powder
- dash onion powder
- dash pepper
-
Preheat your smoker to 230 degrees. Soak and add hickory smoking chips (pecan, applewood and mesquite also work well).
-
Trim your roast of any excess fat.
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Rub your roast first with salt and then rub the roast with Montreal Steak seasoning.
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Pour your beef broth into the water pan and place inside your smoker.
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Place your roast on a smoker rack and smoke until an internal temperature of 140 degrees, or until desired doneness.
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Remove your roast from the smoker and let rest it for 10 minutes before slicing.
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After the meat is finished cooking make your au jus, Take your broth (along with the fat that dripped in the pan while smoking) and pour it into a sauce pan. Add your flour and a dash each of garlic powder, onion powder, and black pepper (to taste).
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Slice your roast and serve with au jus.