For the onion, I peeled it so it absorbed the smoke.
Made a pocket at the root end which I filled with garlic butter and seasoned all over. Put it in a foil boat and smoked on the barbecue..
They taste fantastic. A great side dish, or really improves any sandwich.
In this case, I smoked beef topside on the barbecue until an internal temp of 54 degrees. Then made some sandwiches using the beef, onion and horseradish.
The onion/garlic butter left in the foil is fantastic, I used that on the bread.
by shrop1988