Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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Topic: Is the Round Roast too Lean? . . . . From: Dan,
Subject: Re: Round Roast

Dear Smoky,

Can I smoke a large beef round roast or is too lean a cut of beef? Recipe?

Thanks,
Dan Holba

Hi Dan,

Round is a pretty good challenge, mainly because it has't much marbling. A couple of ways to address that. Reduce the temp. to about 200°F and a basting sauce with oil.

Two other options, lard it - you'll need a larding needle and some pork fat, or try my tried and true method. I mix corn or peanut oil (also use fresh smelling lard) with water, onion powder, garlic powder, and simmer it for a while. While it is still warm, load up a big syringe and shoot it into the roast all over. Wrap it tightly in Saran wrap and let it sit until the meat comes to room temp. Season the outside with the "Standing Rib Roast" rub in the recipe page. Put a drip pan under it to catch the drippings. The juice will be fine.

I use a large vet. syringe and needle, but a friend of mine invented the "Cajun Injection" system which supplies a needle with a highly seasoned mixture. It may be available where you are. If you can't find it let me know.

Don't over smoke. Cook only over hot coals. If at the end you want to add a little more smoke (don't think you'll need it) throw a few soaked bay leaves and rosemary leaves on the coals. Take the roast off when the internala temp is 140°F and let it sit for 15 minutes before slicing.

Fun,
Smoky