Preparation:
massage salt and pepper into roast soak chips in water for 30 minutes place chips on charcoal in brazier place meat on a roasting rack place into brazier, away from coals cover and smoke-roast for 3 hours, to an internal temperature of 135 degrees for rare, 145 degrees for medium rare, and 150 degrees for medium, adding additional charcoal as needed to maintain fire or, finish cooking in an oven allow to rest 30 minutes before carving or, wrap in foil, cool, then chill completely before cutting serve warm, chilled, or at room temperature |
