♪ Gonna smoke me a fatty brisket ♪
♪ I've got my barbecue shoes on ♪
♪ Gonna smoke me a fatty brisket ♪
♪ I've got my barbecue shoes on ♪
♪ I've got my natural casing ♪
♪ Got the hogs on the run ♪
- [Instructor] Welcome to BBQPitBoys.com.
Today we're cooking up a smoke and sear
strip roast at the pit,
and it's real easy to do.
All right,
here I have a 13-pound beef loin roast,
boneless, of course.
They're awesome.
Very similar to a rib roast.
Succulent and tender.
But today we're gonna smoke it.
Now, here's the fat cap.
We're not gonna do any preparation on this.
It's going in the smoker as is.
Except we're gonna add some good seasoning,
a layer of seasoning.
We're gonna use our SBG.
At least use some salt and pepper,
what you got,
and we'll give a good coasting on this, right?
The traditional way to cook these roasts, of course,
is in a 325 degree oven,
you cook it to medium rare, same old,
but today we are going to smoke it slow
and it turns out awesome.
You oughta check this out.
All right.
Seasoning's on.
The chickens are prime.
They love their beef.
(sniffs)
Aw, can you smell that?
It smells good and seasoned.
Good enough to eat already, as you know, right?
Awesome piece of beef like this.
Now we're gonna place it on the smoker.
The smoker's running about 225 degrees Fahrenheit.
Low and slow.
We're just gonna place it in there fat side down.
It doesn't make any difference in this case because,
as you know,
the fat will not penetrate the meat.
It doesn't happen.
So we're just gonna throw it fat side down on the smoker.
'Cause we're using the smoke and sear method
for this recipe,
we fired up a Santa Maria to get a good fire going.
All right,
it's about two hours into this.
Take a look at this roast.
Going real slow.
Oh man.
(sniffs)
We're gonna be eating good tonight, Martha.
All right.
Now we've smoked this, say, maybe two hours,
a little bit more or less,
and now we're gonna take some foil,
and because we're gonna do a,
what they call a cheat on it, right?
So we're gonna take this roast,
place it in the foil,
and give it a good wrap.
I just wanna eat this already.
Throw it back on the smoker, of course,
and we'll let it cook for at least another hour.
Again at about 250 degrees Fahrenheit.
This will further tenderize this roast.
Oh man, I'm telling you,
if you've never had a smoked and seared roast beef before,
you gotta check this out.
All right.
Probably an hour.
And in the miracle of time,
this roast has sweated out.
Look at all that moisture.
(chuckles)
Lord have mercy.
Now it's 'course pretty much fully cooked.
Got that nice smoky flavor.
And now we're throwing it on a hot fire.
We're gonna sear it hard, all sides,
and get that texture we want.
Take a look at that.
All right.
It's time to slide this up.
And of course we've smoked it,
so you're not gonna see medium rare or rare, right?
And it's gonna be tender.
That slightly smoky flavor
makes an awesome sandwich.
You serve it with the sides you want.
Yeah.
'Course we got some of them leftover drippings.
Pour it all over.
Now we're not gonna be serving on no fancy-ass plates,
dinner settings or whatever.
This is the way to do it.
(jazzy music)
So the next time you're doing a roast beef,
check out our smoke and sear method.