GoFrogs91 Posted July 26, 2015 Report Share Posted July 26, 2015 Wow! I tried the recipe in this link for the first time last week. Unbelievable. Sorry, no pics. http://howtobbqright.com/blog/?p=1866 I made the following adjustments: -Smoked roast on the grill for 1.5 hours with bourbon oak barrel staves -I added two sprigs of rosemary and several sprigs of thyme -Veggies were quartered onions, carrots, and baby Bella mushrooms -Roast was served with mashed potatoes I have to say it was fantastic. If you haven't tried this, I highly recommend it. The family raved about the smell and taste. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 26, 2015 Report Share Posted July 26, 2015 That looks great. Nexts months challenge on the other forum is something cooked in a pot. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 26, 2015 Report Share Posted July 26, 2015 I've done many a roast over the years. Always got kudos from the family/guests. I've found that folks like roasts with a lighter smoke flavor than would normally be put on ribs, butts etc, even adjusting for time. On roasts I tend to smoke with alder, light fruits such as apple and peach, and keep the time on smoke to under a couple of hours. I then braise the cook in a beef broth and wine liquid with all the usual suspects for veggies. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted July 26, 2015 Author Report Share Posted July 26, 2015 First time for me CC. Certainly won't be the last. I found the bourbon cask wood to go perfect with the roast. I'll try your recommendations as well Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2015 Report Share Posted July 26, 2015 GoFrogs, sure looks very tasty. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 27, 2015 Report Share Posted July 27, 2015 GoFrogs, sure looks very tasty. Imagination makes it all look good. Quote Link to comment Share on other sites More sharing options...
bryan Posted July 27, 2015 Report Share Posted July 27, 2015 Imagination makes it all look good. Ah yes but the true test comes from the corner of the mouth Quote Link to comment Share on other sites More sharing options...
tony b Posted July 27, 2015 Report Share Posted July 27, 2015 I've pretty much stopped doing whole briskets in favor of doing smaller roasts - chuck, bottom round, etc. I do them just like a brisket, injected, dry rubbed, and cooked indirect at 250F, either oak, pecan, bourbon staves, or mesquite, mixed with cherry wood in the smoker pot, to about 205F internal. All the veggies are cooked separate. Kabobs of potato, carrot, mushrooms, and onion work well. Note: don't mix the veggies on the same skewers - they cook at different times. Keep them separate on their own skewers, which also allows you to season each differently. Currently waiting for my butcher paper from Amazon, so I can try one using the Aaron Franklin method. Quote Link to comment Share on other sites More sharing options...
