HALLOWEEN PARTY WITH BONELESS SHOULDER ROAST ON THE TRAEGER GRILL ENJOY DAN:

HALLOWEEN PARTY WITH BONELESS SHOULDER ROAST ON THE TRAEGER WOOD GRILL                                                                               by CHEF DAN:

Serves 8-10

INGREDIENTS:

2 2-1/2-pound boneless shoulder roast

RUB:

 5 tablespoons smoked paprika

3 tablespoon sea salt

2 tablespoon EACH garlic powder, and onion powder

1 tablespoon EACH black pepper, dried parsley and dried thyme

2 teaspoons EACH cayenne pepper and cumin

1 teaspoon EACH ground coriander, and dried oregano

1/4-teaspoons EACH cinnamon, allspice, and Turkish chili powder

DIRECTIONS:

1.   The night before you plan to smoke, mix all ingredients.

2.   Rub all over your “guest of honor,” wrap in plastic wrap and refrigerate overnight.

3.   30 minutes before you start cooking, take the meat from the refrigerator and set it out to come to room temperature.

4.   Start the Traeger grill on smoke with the lid open until the fire is established (4-5 minutes).

5.   Set the temperature to 450 degrees F and preheat, lid closed for 10-15 minutes.

6.   Cook the roast for 25-30 minutes, or until the outside is seared.

7.   Reduce temperature to 225 degrees F and cook 2-3 hours or until internal temperature is 155 degrees F.

8.   Let the roast rest for 10-15 minutes.

9.   Slice across the grain into thin slices.

10.                Serve with pan drippings.

ENJOY DAN:                                                        BON-APPETITE!!