Measure 1% of salt per 1000 grams = 14 grams of salt per roast portion

Then add two teaspoons of paprika onto the salt and 1 teaspoon of garlic and 2 teaspoons of course ground pepper

Use a shaker and baste the cure onto the one roast

Then pop it onto the Bradley Smoker rack

You will add mustard onto the other roast then pat the cure on

Then load both roasts into the smoker.

Smoke at 240ºF (115.6ºC), cook time 8-9 hours, smoke time 3 hours with 9 hickory bisquettes.

After 3 hours take out the roasts

Recipe By: Smokin' With Joe