Pecan Smoked Burgundy Pepper Spoon Roast

I just can’t believe how good this is. I told my wife last week that it was the 1 year anniversary of Smoked ‘n Grilled on June 25th, and she surprised me with this 4 pound burgundy pepper spoon roast.

The reason for this choice of meat is that this was the first thing I smoked a year ago just before creating Smoked ‘n Grilled. I must say I’m much better at smoking now, and it turned out even better than the first time 1 year ago.

Don’t go looking for this at your local grocery store, because this is a specialty of a local grocery store chain here in Wisconsin. Not sure which other states may have Festival Foods, but this is a special marinade they make and they marinate it in a vacuum process that gets the flavor all the way through the roast. (No….not a paid promotion!)

It’s called a spoon roast because it’s so tender, you can cut it with a spoon!

No recipe needed here. All I did was smoke the 4 pound roast for 4 hours to an internal temperature of 155°. I used pecan wood chunks for the smoke. Just slice it and serve it up! Man, this turns out so tender and juicy!

Just look at that smoke ring! Mmmmmmm!