The brown sugar is necessary in the rub to balance out the pungency of the spices.
Oxmoor House JULY 2010
1. Place a nonstick skillet over medium heat until hot. Add first 4 ingredients; sauté 2 minutes or until fragrant. Remove from heat; cool completely. Place mixture in a spice or coffee grinder; process until ground.
2. Combine ground spices, brown sugar, and next 5 ingredients. Trim fat from roast; rub spice mixture over roast. Place roast in a large heavy-duty zip-top plastic bag; seal and marinate in refrigerator 8 hours.
3. Soak mesquite chunks in water 30 minutes to 1 hour. Drain well.
4. Prepare charcoal fire in meat smoker; let burn 15 to 20 minutes or until center coals are covered with gray ash. Place soaked mesquite wood chunks on top of coals. Place water pan in smoker; add beer or hot water to pan to within 1 inch of rim. Place roast on rack in smoker. Cover with lid; cook 4 hours or until a meat thermometer registers 155°. Refill water pan with water; add charcoal to fire as needed. Remove roast from smoker. Cover; let stand 10 minutes or until thermometer registers 160°.
carbo rating: 1
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