Preparation:
Combine all ingredients except meat and mix well. Pour mixture over meat. Refrigerate overnight. Remove roast from marinade. Save marinade for later use. Place roast on smoker grid and smoke.
Brush with marinade before serving. Charcoal: Use 5 to 7 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2-1/2 to 3-1/2 hours.
ElectriCooker: Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3 hours.
From Cook'n Caj'un Hamilton Industries Inc. P.O. Box 3726 Shreveport, La 711 |
