Herbed Roast

Course : Cajun
Serves: 1
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Ingredients:

3 pound shoulder chuck or 1 eye or -- (3 to 4) round roast
1 tablespoon meat tenderizer
1 cup tomato juice
1 3/4 cups water
1/4 cup lemon juice
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon rosemary
1 teaspoon celery seeds
1/8 teaspoon sage
1/8 teaspoon thyme
2 medium Onions -- sliced
2 tablespoons melted margarine or butter -- (I prefer unsalted butter)
2 slices bacon
 

Preparation / Directions:

Pierce surface of meat in several places and sprinkle with meat tenderizer. Mix remaining ingredients except bacon and pour over meat. Let meat stand in marinade 8 to 12 hours in refrigerator. Remove meat from marinade (save) and place on smoker grid. Top meat with bacon slices and baste with marinade. Baste again with marinade after water-smoking. Charcoal: Use 5 to 7 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2-1/2 to 3-1/2 hours. Electric Cooker: Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3 hours.


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