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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 3 pound shoulder chuck or 1 eye or -- (3 to 4)

  3. -- round roast

  4. 1 tablespoon meat tenderizer

  5. 1 cup tomato juice

  6. 1 3/4 cups water

  7. 1/4 cup lemon juice

  8. 1 1/2 teaspoons salt

  9. 1 teaspoon pepper

  10. 1 teaspoon rosemary

  11. 1 teaspoon celery seeds

  12. 1/8 teaspoon sage

  13. 1/8 teaspoon thyme

  14. 2 onions -- sliced

  15. 2 tablespoons melted margarine or butter --

  16. butter)

  17. 2 slices bacon

Instructions Jump to Ingredients ↑

  1. Pierce surface of meat in several places and sprinkle with meat tenderizer. Mix remaining ingredients except bacon and pour over meat. Let meat stand in marinade 8 to 12 hours in refrigerator. Remove meat from marinade (save) and place on smoker grid. Top meat with bacon slices and baste with marinade. Baste again with marinade after water-smoking. Charcoal: Use 5 to 7 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2-1/2 to 3-1/2 hours. Electric Cooker: Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3 hours.

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