Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      pounds        beef roast
  15      pounds        pork roast
  20                    garlic cloves - whole
  20                    cayenne peppers - fresh or pickled
  10                    green onions - whole
                        ***water pan seasonings***
   1      cup           wine - dry -- red or white
   1                    onion - whole
   2                    garlic cloves - whole
   1      tablespoon    liquid smoke
   1      teaspoon      mint - dried
   2      tablespoons   parsley
   6      drops         Peychaud's bitters or 3 drops angostura
                        -- bitters
   2      tablespoons   Worcestershire sauce
                        water

Preparation:

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 briquettes. 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. AU JUSTIN 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 Justin Wilson's "Outdoor Cooking with Inside Help