The trick is to smoke the meat and not make the meat smoke

CLASSIC ROAST BEEF

  Date: April 17, 2010
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I wanted to make a special meal for my parent’s 55th wedding anniversary and I saw this recipe on the Cook’s Country TV show and I thought it was a perfect choice. A top sirloin roast is covered all over with a heavy application of salt and refrigerated for 24 hours. The roast is then seared on all sides in a Dutch oven. At this point on the TV show they removed the roast and put it in a 275 degree oven. Then they proceeded to make a thick gravy using all kinds of seasonings added to the burnt bits left from searing the meat in the Dutch oven. My one change is instead of the oven I smoked the roast on the CG at 275 and used some Hickory smoke. A batch of Alton Brown’s Perfect Mashed Potatoes seemed perfect to go with roast beef and I tried a new GRILLED CARROTS recipe In addition I made some homemade artisan rolls with a nice crispy crust and a soft interior. The roast had a tasty bark on the outside, was moist, tasty and very tender on the inside. All in all it was a busy afternoon but the results were worth it. Everything turned out great and everybody loved the food. It was like a meal at a very expensive restaurant and most importantly my parents had a good time and felt special.
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Recipe Source:
Alt image
Cooks Country

Cooks Country TV

Here is the recipe from the Cook’s Country TV Show:
CLASSSIC ROAST BEEF & GRAVY

All I changed was to do it on my smoker at 275 degrees as and used Hickory wood.
Grill:
Alt image
CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • SR 19" Locking Tongs