Super happy with how this one turned out.
I dry brined the roast for about 24 hours, then just seasoned with fresh pepper and a little garlic powder. Low and slow with the heat deflector on one side and soapstone on the other. 225° till 124° in the thickest part. Took off and rested while I got the soapstone to 450-500° then seared it up real quick. I use two nice chunks of oak for the smoking.
I saw some nice portabella caps on sale and figured I could try and smoke them on the side. They turned out pretty goodbut took way longer than I expected. I smoked them at 225° for 30 minutes and they weren't even close to done. So I roasted em essentially while I cranked it for the sear. They were w little charred, but delicious.
I marinated the shrooms in a little red wine, olive oil, salt and pepper, and a few sprigs of thyme. Would definitely recommend.
by iFEAR2Fap
1 Comment
I did the same this weekend with almost an identical process! 2 oak chunks, same temps, and the only difference is direct flame vs soapstone.
It was truly amazing, people absolutely demolished it.