Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- MARINADE --
-- BLACK RUB --
- 1 1/2 tablespoons Black pepper corse ground (22.5ml)
- 1/2 tablespoon Kosher Salt (7.5ml)
- 6 cups Apple wood chips (1500ml)
- 6 cups Cherry wood chips (1500ml)
Preparation
Marinade
1. The night before you barbecue combine marinade ingredients and mix well. Place roast in a sealable plastic bag, pour marinade over it and refrigerate over night.
2. Remove marinade and place in a drip pan. Place the drip pan in the barbecue over a burner to one side of the grill. Leave this side off. Leave the roast resting a room temperature for 30 minutes.
3. Just prior to putting roast in place, rub the roast with coarse ground peppercorns and season with salt. Place rotisserie onto grill and leave to roast for 2- 2 hours or until the internal temperature is 120F (70) for rare. After 1 hour replace the smoke packages with freshly made sacks.
4. Remove the finished roast from grill and let stand for 10 minutes before carving.
5. Serve and enjoy!
Black Rub
1. Blace 2 cups of apple wood chips in water to soak for 30 minutes. Do the same with 2 cups of cherry wood chips.
2. Rub the roast with the coarse ground peppercorns. Put the roast on the rotisseries spit and secure into place.
3. Make two smoke packages - one with apple wood chips and the other with cherry wood chips. Each package should contain a mixture of 1 cup of soaked chips with the excess water squeezed out and 2 cups of dry wood chips. Using a fork poke holes on both sides of each package. Place the packages directly over the heat source.
