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Mesquite Slow Smoked Pot Roast
hits:467   Updatetime:2013-8-19 16:25:26

Ingredients

1.5 kg (3 lb) boneless cross rib roast
3 to 4 garlic cloves slivered
Rub:

60 ml (1/4 c) paprika
30 ml (1/8 c) ground black pepper
125 ml (1/2 c) salt
125 ml (1/2 c) sugar
30 ml (2 tbsp) chili powder
30 ml (2 tbsp) garlic powder
30 ml (2 tbsp) onion powder
30 ml (2 tbsp) dried ground thyme
30 ml (2 tbsp) dried ground sage
10 ml (2 tsp) cayenne pepper

Preparation
The night before serving the roast, combine dry rub ingredients in a small bowl. Insert garlic slivers into the meat. Rub meat all over with the dry rub. Place in a plastic bag and refrigerate overnight. Remove meat from the refrigerator and let stand for around 45 minutes.

Smoking Method
Preheat the Bradley Smoker to between 95°C and 105°C (200°F and 220°F). Transfer the meat to a smoker rack and place in the smoker. Using Mesquite flavor bisquettes smoke/cook the meat for approximately 4 to 6 hours.

To Serve
Serve as a pot roast dinner with vegetables, potatoes and pickles.

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