Recipe - Smoked Beef Roast And Pork Roast

20 pound Beef roast
20 Garlic cloves whole
Pickled
10 Green onions whole
WATER PAN SEASONINGS:
1 cup Wine dry, red or white
2 Garlic cloves whole
1 teaspoon Mint dried
6 dr Peychaud's bitters
Water
15 pound Pork roast
20 Cayenne peppers fresh or
1 Onion whole
1 tablespoon Liquid smoke
2 tablespoon Parsley
2 tablespoon 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
presoaked 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 10lb bag
of charcoal will usually do.

GRAVY One half cup flour (for roux) One fourth 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.

From the files of Earl Shelsby From: Gail Shipp Date: 21 Aug 96
Posted to MMRecipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.