ScottyDaQ
Master of All
Recipe with my adjustments.
4-6 lb Eye of round
1/2 t Celery Salt
1/2 t Black pepper
1 T White pepper
1/2 t Red pepper
1 T Seasoned salt
2 t Accent
1 t Garlic powder
2 T Morton tender quick
2 T Brown sugar
1/3 c Worcestershire sauce
1/3 c Soy sauce
1/3 c Barbecue sauce
1/3 c Maple syrup
1 T Cholula hot sauce
1 T Sriracha hot sauce
Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine dry ingredients first, add wet ingredients, and marinate/cure for 24 hours in a sealable plastic bag. or non reactive container.
Smoke 7-8 hours at 150-160 with smoke only in the first 4 hours
4-6 lb Eye of round
1/2 t Celery Salt
1/2 t Black pepper
1 T White pepper
1/2 t Red pepper
1 T Seasoned salt
2 t Accent
1 t Garlic powder
2 T Morton tender quick
2 T Brown sugar
1/3 c Worcestershire sauce
1/3 c Soy sauce
1/3 c Barbecue sauce
1/3 c Maple syrup
1 T Cholula hot sauce
1 T Sriracha hot sauce
Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine dry ingredients first, add wet ingredients, and marinate/cure for 24 hours in a sealable plastic bag. or non reactive container.
Smoke 7-8 hours at 150-160 with smoke only in the first 4 hours