Apple-Smoked Spoon Roast

Festival Foods is a local supermarket chain here in Wisconsin. They market a cut of beef called a “Spoon Roast” that is basically a prime tri-tip loin cut. For this recipe, be sure to select a cut that is unseasoned – (Festival offers one called a burgundy pepper seasoned spoon roast.)  We will add our own marinade, let it sit overnight and then slow smoke it for several hours over apple wood until the marinade forms a nice crusty glaze and the meat is fall-apart tender and super juicy.

Serve with roasted carrots or asparagus and baby red potatoes on the side.  Good eats!!

Ingredients:

1 tri-tip unseasoned Angus certified “spoon” roast – (about 2.25 pounds will feed a family of four) Apple wood chips for smoking Apple juice for the smoker drip pan – about 2 cups

For the Marinade:

1/2 cup soy sauce 1 tbs. worcestershire sauce 3 tbs. yellow mustard 3 tbs. lemon juice 2 tbs. honey 2 tbs. olive oil 2 tbs. brown sugar 1 tbs. garlic powder 2 tsp. celery salt 2 tbs. fresh ground black pepper 2 tsp. ground thyme 2 tsp. ground brown mustard seed 2 tbs. ground ancho chili powder

Directions:

Add the wet ingredients for the marinade in a mixing bowl and then add the dry spices. Whisk thoroughly for about three minutes so the brown sugar completely dissolves.

Place the roast in a covered locking container and cover it completely with the marinade. Seal and rotate occasionally, leaving it to set overnight in your fridge.

The next day – set your smoker at 225° F, and place two cups of apple juice in the drip pan. Remove the roast from the marinade and place in the smoker with a temperature probe in the thickest part of the meat.

Smoke over apple wood for about 1 hour or until the internal temperature reaches no more than 140° F.  Larger cuts of meat may take significantly longer. When done, remove and let stand in a covered roasting pan for 30 minutes until ready to serve. This will draw the juices back into the meat so it stays moist.  Slice thinly and serve.

Serves 4