Wash roast and pat dry. Rub a thin layer of prepared table
mustard over the entire surface. Then sprinkle on this rub
(makes enough for a four pound roast):
1 Tbl Lawry's Garlic Salt
Coarse Ground with Parsley
1 Tbl Cracked black pepper
1 Tbl Paprika
2 tsp Celery salt
well and "rub" it in to the meat if you want. I just "press"
it into the meat here-and-there with my fingers.
the roast stand for at room temp for about an hour (if you
want to dry marinate it longer, be sure to refrigerate the
meat, then bring it to room temp before cooking.)
I cooked this on a Weber kettle using both charcoal briquettes
and hickory chunks. I filled my chimney starter about 2/3
full of Kingsford briquettes and topped it off with a couple
of baseball size chunks of hickory. When the hickory started
to really blaze, I dumped the fuel into the Weber and moved
it all to one side.
I put a pan with water opposite the coals, replaced the cooking
grid, and put the roast over the pan of water. The bottom
vents were 3/4 closed and the top vent fully open. After 30
minutes I rotated the roast 180 degrees and spray-basted it
with this mixture:
12 oz. Apple juice
2 tsp Lemon juice
I continued to rotate and baste the roast every 30 minutes
for three hours, adding a couple of water-soaked hickory chunks
to keep the smoke flowing.
At the three hour mark I added another 2/3 chimney starter
full of blazing briquettes and hickory chunks. Right about
that time, my wife called (from her mother's house) and said,
"Supper better be ready when I get home." Since she would
be home in an hour, I figured I better check the temp of the
roast. I *almost* panicked when the thermometer read 140 degrees,
but I got a grip and let my imagination and common sense kick
I removed the roast and cooking grid, put the water pan in
the middle of the cooking grate, and made two piles of coals
on either side of the pan.
I put the roast over the water pan and cranked the bottom
vents all the way open. Every ten minutes from then on, I
turned the roast and sprayed it liberally with the baste.
When the boss got home, the roast was done. It was juicy and
tender, it tasted like BBQ, and I didn't get clobbered with
a rolling pin....Life is good.
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