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1 bottle Apple Cranberry Sparkling Cider
1 medium sized Beef Roast
sealable bag or covered container
Apple Wood smoking chips
Poke holes in the meat with a skewer or knife. Place the roast in a sealable bag. Pour 1/2 bottle sparkling cider over the meat and seal the bag. Place in the refrigerator overnight turning the bag periodically to marinate the entire meat.
Soak the wood chips in hot water for at least one hour. Prepare the smoker with soaked wood chips and pre-heat. Place the roast in a baking pan with the brine, and season with a meat rub or favorite spices. Set the roasting pan inside the smoker and close the door. I set mine on low until the chips turn to ash, then to medium for the rest of the smoking process, checking periodically to make sure the smoker is not heating over 300 degrees. Turn the heat gauge either up or down as needed to maintain a 300 degree temperature. Check every 1/2 hour to 45 minutes to maintain the proper temperature. Turn the meat over during the first hour so all sides are smoked.
NOTE: I do not typically smoke the meat in the brine, however, this time I thought I would try it, since there was no seasoning or salt used in the brine liquid. Just continue to baste with the juices until done.
NOTE: This makes excellent French Dip Sandwiches, so be sure to save the drippings for the Au Jus.
Please refer to our links for smokers and thermometers listed below.
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