Tanner recently bought a deli slicer so it is time to make some roast beef!
The Whole Process
Shopping List:
Salt
Bay leaf
Clove
Coriander
Brown sugar
Round roast
Coarse black pepper
Minced garlic
Brine round roast in water, salt, bay leaf, clove, coriander, and sugar. Make sure the ratio is 5 quartz of water to 2 cups of salt. Leave it in the water mixture for 2 hours. It is best to leave the meat in the water mixture for 1 hour for every pound (so here 2 pounds of meat means 2 hours of brining).
When it is done brining add pepper and mined garlic.
When it is brined it should look like this:
Once the roast is seasoned, throw it on the grill fatty side down.
Don't forget to add in your meat thermometer so it is taking the temperature from the center of the meat.
Pull the roast beef off the smoker when the thermometer reaches 125 degrees. Roast beef is pretty lean so it usually takes under 2 hours. Once you take it off the smoker, let it rest for 30 minutes.
After it is rested slice it up and enjoy!
Recipe
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