- Nov 4, 2017
- 22
- 1
I'm trying to decide which roast cuts to buy and what recipe to use for smoking for this Christmas. Unfortunately I don't have a traditional smoker, just an electric one, but it's what I've got. At least I don't have to mess with the temperature.
I'm debating between an elk chuck roast, a top/tip round roast, and a sirloin butt roast. Which of these will have the best flavor, be the most tender, and retain the most juices?
Whichever roast I get, I intend to wrap it in bacon to help retain juices and impart extra flavor.
What rubs do you all recommend? What should I inject it or baste it with? What should I have in the water pan?
What kind of smoking wood should I get? I can get apple, cherry, and pecan/hickory fairly easily.
Is it possible to get a crust/bark with an electric smoker? How would I do this?
Thanks in advance.
I'm debating between an elk chuck roast, a top/tip round roast, and a sirloin butt roast. Which of these will have the best flavor, be the most tender, and retain the most juices?
Whichever roast I get, I intend to wrap it in bacon to help retain juices and impart extra flavor.
What rubs do you all recommend? What should I inject it or baste it with? What should I have in the water pan?
What kind of smoking wood should I get? I can get apple, cherry, and pecan/hickory fairly easily.
Is it possible to get a crust/bark with an electric smoker? How would I do this?
Thanks in advance.