On 11/22/2016 1:18 PM, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?
>

Herbed (rosemary, thyme, marjoram) olive oil and crushed garlic paste,
rub in well - into the smoker at 250F with cherry wood chips and roast
to 135F internal.

Cover and let sit for 15 minutes - carve and serve.

Juice collected and combined with gravy of choice or Au Jus mix.