Smoked Top Round Roast

         Coat the Top Round Roast with Extra Virgin Olive Oil. Apply A simple rub of kosher salt, coarse ground pepper and garlic granules. Smoke at 225-250 degrees. Allow 1 1/2 per pound. I Spray meat with a mixture of Apple Juice and Spiced Rum with a little bit of vegetable oil in it ( after the meat is at 100 degrees.).  Foil after it reaches 140 degrees. This is a lean piece of meat so cook to desired wellness.  120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast). When desired wellness is achieved wrap in towels and put in dry cooler for 30 minutes and let the juices redistribute back into the meat.  Save drippings from foil for you Au Jus. Carve meat perpendicular to the grain of the meat.

Beef Au Jus

1 cups water

3 cubes beef bouillon granules

1/2 teaspoon coarse pepper

1/4 teaspoon garlic granules

1/4 teaspoon onion powder

2 tablespoons butter
Add any dripping if you have any

Smoked Brisket

Smoked Brisket

The night before I smoke I prep the brisket.
I prep my brisket by trimming most of the outside fat off, including the fat cap.
Weigh your brisket after trimming you can lose 3-4 lbs.
If its a whole brisket trim some of the fat that separates the flat cut and the point.
This makes it easier to separate the two half's to carve.
Personally the flat cut is the best. The whole cut has allot of waste.
After trimming fat cover the brisket in yellow mustard and apply your choice of rub.
Soak your wood my choice is apple or cherry.

Smoke at 225-250 degrees. Allow 1 1/2 hours a pound.
Spray after it reaches 100 degrees. I use a 3 part apple juice 1 part spiced rum mixture.
Spray every 30 to 60 minutes.
after it reaches 165 internal double foil it.
I stick it in the over now and take it to 205 degrees.
I wrap it in towels after it hits 205 and put it in a cooler for 1-2 hours.
This lets the juices redistribute back into the meat.

Remove from the cooler be careful it will still be very hot.
I separate the two pieces on a whole brisket.
Scrape the fat off in between the two half's.
Pay attention to the grain.
Start slicing perpendicular to the grain on a bias.
I slice the pieces about 1/4 inch thick.
this makes the meat almost melt in your mouth tender.
if its a flat cut find the grain and cut perpendicular on a bias.

this YouTube video is helpful: I just carve each piece separately
http://www.youtube.com/watch?v=hGAP1DG_Vs8

Salsa

Salsa not a smoke recipe but a good one

Ingredients:

10 lbs of Tomatoes (Roma)
8 Banana Peppers (your choice of heat)
1 1/2 Cups White Vinegar
2 TBLS. Salt
8 Jalapeno Peppers
3 green peppers
2 Cups of Red Sweet Peppers
6 Cloves of Garlic
2 Cans of Tomato Paste (14-18 oz. cans)
6 TBLS. of Sugar
4 TSP. of Paprika
3 Spanish Onions
6 TBLS. Dried Parsley
2 Habenero Peppers (leave out in the mild)

Prep:

Blanch and peel Tomatoes. Seed and coarsely chop.
Place Tomatoes in large heavy sauce pan and cook down.
Remove cores and seeds from all Peppers.
Chop Onions and Garlic.
After Tomatoes cook down add all ingredients except parsley.
Now bring to a boil on medium heat.
Simmer uncovered for 1 to 2 hours. stir occasionally.
Ladle off excess liquid.
Add parsley.

Process for Canning:

Fill jars 1/2 inch from the top.
Process in boiling water 20 Min. for pints, 25 min. for quarts.