If you’ve ever tasted a melt in your mouth smoked beef roast, it’s something you haven’t forgotten. It can be served sliced or on a sandwich piled high with sautéed mushrooms and onions. Here’s how Bob did it.
3 lb beef roast
Salt, pepper, garlic powder, onion powder
Brine the beef for 24 hours. Drain, season, and smoke over apple wood chunks and charcoal for 3 hours. If you use a larger cut of beef, you’ll have to cook it a little longer.
We served our sandwiches with broccoli salad, tossed salad and cole slaw. It was so good I’m even having a Westover Leftover sandwich right this minute. French fries would have been great too. Ohhhhhhh, I should have had French fries. Too late now!
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By Tika for CHEW WANNA EAT? © 2017