1/4 cup oil
1/3 cup beef broth
1 tablespoon honey
1 tablespoon rice wine
3 minced cloves of Garlic
1 green onion chopped
1/4 teaspoon sea salt
2 tablespoons of my Bazaar-B-Q Live Wild Spice Co. Seasoning (available for pre-order)
Buy the meat impresser I use: BUY
Vacuum Seal ||
I like to vacuum seal these to marinade in my Made with Meat chamber sealer that allows liquid sealing. I will often do a bunch of roasts like this while butchering and freeze the meat in the marinade so it is ready whenever I want during the year.
To cook, I like to smoke at 225° on super smoke if you have that option. I do this for 20-30 minutes or an Internal temp around 105°
I then crank the temperature of the Traeger up to 475° and cook until the internal temperature hits 125°
If you want the outside to be more browned, I then remove and reverse sear in a hot cast iron.
Then slice and serve.