INGREDIENTS

INSTRUCTIONS

           WATER PAN SEASONINGS:
Stick a knife into each roast in several places, making a deep puncture.
With fingers, push 1 clove garlic in each hole, then a long pepper and a
green onion.  Slice the pepper and onion off even with the surface of the
meat.  Sprinkle the roasts with salt and red pepper. When you get your fire
going and are ready to put the meat on the smoker cooker, place some
pre-soaked smoking wood (such as pecan or hickory) on the briquets. Place
seasonings in water pan, then add water all the way to the top of the pan.
Place beef roast, then pork roast, in cooker and let them cook. I usually
put these on about 11 P.M. and let them cook while I sleep. One 10-lb bag
of charcoal will usually do.
GRAVY 1/2 cup flour (for roux) 1/4 cup oil (for roux) cold water juice from
smoker cooker
After making a small roux, add enough cold water to blend roux. Then add as
much juice from smoker cooker pan as you wish.  It has all the juice and
the tasty fat from the meat that was cooked.  Simmer, stirring frequently,
until gravy thickens slightly.  Serve over rice.
From the files of Earl Shelsby From: Gail Shipp Date: 21 Aug 96
Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.

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