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Print this Recipe    Smoked Roast

A favorite roast recipe - Take a 2+ lb. roast and trim any fat or
tendon that's visible. Slice across the roast about 1/8 - 1/4"
deep four to six slits. The depth will depend on the overall
size/thickness of the roast. Chop two cloves of garlic and stuff
garlic pieces into the slits of the roast. Sprinkle a liberal
amount of black pepper over the top of the roast.

Chop 1/2 lb. bacon into small pieces and fill the slits the rest
of the way to the top. You should have enough bacon to not only
fill the cracks, but to be able to cover the top of the roast also.
With a small basting brush, gently coat the whole thing with a
layer of olive oil.

Smoke for 3-4 hrs, or until a small "taste test" shows it's done
to your liking. I use hickory for smoke, but apple is just as
tasty. I also mix some white cooking wine with a little water in
my water pan. Discard the bacon and garlic cloves when done, then
slice and enjoy.

Another easy method is to just use the spices of your choice, and
coat it with olive oil to keep it from drying out. Smoke 3-4 hrs.
unless it's a really large roast. Sometimes simple is best! :)
Good luck and enjoy.

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