So the Cheapskate got a new smoker for his birthday. Time to break it in.
To keep this with our gardening theme, I picked some zucchini and the first two ears of corn for the season to throw in with the roast.
4-5 Pound trip tip roast, USDA Choice or better
Rub (here's a recipe)
Cooking is simple but time consuming.
First, is the marinade. I cover the roast in pineapple juice with another cup of lemon juice thrown in. Then, I let sit in the refrigerator overnight. It's important to get a good piece of meat with good marbling. This one is USDA Prime but Choice would be good too.
Once the marinade is done, I coat with a rub that my wife makes. I put a semi-circle of charcoal and wet wood (mesquite in this case) in the bottom of the smoker. I'll light only one end so it will slowly burn in a circle like a fuse.
I let smoke for about 4 hours, monitoring the meat temp with a probe thermometer. When done, I slice and serve with the corn and zucchini, as pictured at the top.
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