The Best Butt Roast in the SmokerMay 17, 2016
There are many ways to add flavors to your meat. This time we are combining a dry rub with a wet marinade for maximum yummy results. Remember, you will want to smoke it low and slow for the best results. Follow this fairly easy recipe and you will be enjoying delicious slabs of juicy beef butt roast beef on game day.
2-3 lb Beef Butt Roast
1/2 Bottle Lawry’s Mesquite Marinade with Lime Juice
2 Tablespoons Tears of Our Rivals Premium Sports Blend or Your other favorite rub
Total prep time: About 60 minutes
Total time in smoker: 5-6 hours
1) Rinse beef with cold water pat dry with paper towels. Now cover all sides of the roast with the rub. Don’t be shy with the spices! We want a nice THICK layer of seasonings for our beef.
2) Place roast in large freezer bag and add marinade. Allow to marinade for at least one hour or overnight (refrigerated). The longer you marinade the meat, the stronger the flavor (my MAX is 24 hours… but I normally go about 4-5 hours for this step.)
3) place beef roast on rack with the “fat side” up
4) smoke on 200F for 2-3 hours (make sure your pan has water, and don’t forget to load your wood)
5) quickly remove beef from smoker with tongs and completely wrap with tinfoil then return to smoker
6) Smoke for an additional 2-3 hours depending on the thickness of your roast. You want the internal temperature to reach 145F. A digital meat thermometer comes in very handy here.
7) Remove from smoker (keep wrapped) and allow to rest for 30 minutes prior to carving. This allows the juices to redistribute though the meat.
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