---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SMOKED BEEF
  Categories: Meats
       Yield: 1 servings
  
       1    2-4 lb lean beef roast
       1 tb Garlic Powder
       1 tb Onion Powder
       1 tb Black Pepper
       1 ts Chili Powder
       1 tb Salt
       1 tb Paprika
       1 tb Cayenne Pepper
       1 ts Cumin
  
   * Use a covered Grill (Webber is the best.) or make a cover for your grill
     with aluminum foil and Clothes hangers. * Build two fires on each side of
   where the meat will be. * Place a drip pan (alumimum foil again) with water
   under where the meat
     will be. * Soak your smoking wood (preferably hickory) at least
   overnight.
   
   Mix the spices together to make a dry rub.   Rub the spice mixture on the
   trimmed beef roast and let marinate overnight in your icebox. When the fire
   has developed to ash covered, add the smoking wood and the meat, cover, and
   don't peek for at least 2 hours. Then add charcoal and smoke for another 2
   hours. As always, adjust as necessary but the slower you smoke, the longer
   it will take and the more tender the meat will be.
   Submitted By KEN HAYCOOK <KHAYCOOK@UNICOMP.NET>  On   THU, 22 JUN 1995
   105604 -0500 (CDT)
  
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