Mix Beef broth, onion powder, garlic powder, cayenne pepper and Worcestershire sauce together and stir well
Inject Roast with as much as you can get into it - approx 2-2.5 cups went into my 5lbs
Mix the dry rub ingredients together (salt, pepper, garlic powder and chili powder) and rub it in all over the roast. Allow to sit in the fridge for at least 30 minutes (or as much as overnight)
For this recipe I used my UDS (Ugly Drum Smoker) but heated it up to about 300 and didn't add any smoke wood so basically it became a big oven.
Put the meat in and used a Maverick ET-732 meat thermometer to keep tabs on the temp.
Pulled it off at 135 degrees. (Note: 135 was sure done enough - should try pulling at 130 next time)
Immediately wrapped the roast in foil for about 30-60 minutes to rest and then sliced it thin on the my slicer.
For a true Maryland taste add thin sliced onions and horseradish
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|Serving Size: 1 People (561g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 588 (63%)|
|Amt Per Serving||% DV|
|Total Fat 65.3g||87 %|
|Saturated Fat 26.3g||131 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 249.5mg||77 %|
|Sodium 1176.4mg||41 %|
|Potassium 1450.4mg||38 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 10g|
|Protein 72.9g||104 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 936
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