Picked up a Bottom Round Roast on sale last week and figured I would throw it in the smoker and see what I could come up with. Seasoned with a little salt and Tatonka dust. Fired up the smoker to 225° and filled it with some mesquite chips. This is when the deep thinking began. So, after the Old Fashioned thread, I had a desire to make a few so I went and picked up a new bottle of Bourbon. I mixed up a drink as I was waiting for the smoker temp to come up and thought to myself, I'd sure like to get some bourbon flavor into the roast as well. So I decided to put some of that sweet bourbon in the water pan and see what would happen. Now I'm not totally sure if the flavors combined but you could sure smell the bourbon once the smoker got heated up. I then thought I needed something to top it off so I mixed up some creamy horseradish sauce and drizzled over the meat. Reverse seared the roast under the broiler (I use an electric smoker so no fancy searing like Mossy does). Turned out really good for a not so good cut of meat. I cut some thin to combine with the horseradish sauce and homemade bread for lunch today.
Creamy Horseradish sauce: 1 c. sour cream, 1-1.5 tbsp horseradish, S&P, Dash of white wine vinegar, and a couple squirts of dijon mustard.
Creamy Horseradish sauce: 1 c. sour cream, 1-1.5 tbsp horseradish, S&P, Dash of white wine vinegar, and a couple squirts of dijon mustard.
