Mesquite Slow Smoked Pot Roast Recipe
1.5 Kg (3 lb) boneless cross rib roast
3 to 4 garlic cloves slivered
To prepare the rub, mix 60 ml (¼ c) paprika, 30 ml (⅛ c) ground black pepper, 125 ml (½ c) salt and sugar. Then add chili powder, garlic powder, onion powder, dried ground thyme and dried ground sage, 30 ml (2 tbsp) each and 10 ml (2 tsp) cayenne pepper.
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.
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 flavour bisquettes smoke/cook the meat for approximately 4 to 6 hours.
Serve as a pot roast dinner with vegetables, potatoes and pickles.
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.Shop Now