Hickory Smoked Veal and Spinach Stuffed Beef Butt Roast

Hickory Smoked Veal and Spinach Stuffed Beef Butt Roast

Prepare smoke pouch. Place 2 cups (500ml) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 1 cup (250ml) dry wood chips.

In a sauté pan set over medium heat cook bacon until crisp. Remove bacon & drain on paper towels. Drain off bacon fat leaving 1 tablespoon in the pan. Over medium heat sauté onions, garlic & chilli powder until soft. Remove, allow to cool , then place in a bowl. Add bacon, Dijon, veal, and basil. Mix to combine and season with salt & pepper.

Cut Beef Butt Roast into ½ inch thick slices. Season with salt and pepper. Cover with spinach and drizzle with lemon juice. Place cooled veal mixture over the spinach and roll into individual beef cigars and place on a tray. Use a toothpick to secure if necessary. Drizzle outside with oil and season with salt and pepper.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.

Prepare barbecue for direct grilling to sear the beef. Preheat the grill to medium-high heat. Oil the grill and place the beef on turning onto all sides to achieve nice char marks, about 1 minute per side.

Switch the BBQ to indirect grilling by switching one side off and reducing the heat on the other side to 220ºF/110ºC. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the beef on the side of the BBQ without direct heat. Smoke the beef over indirect heat for 45.

Remove and let rest for 5 minutes before serving.