Vegan Smoked Turk’y Roast
Smoky succulence with hands-off cooking: What could be better?
- Prep Time: 10 minutes
- Cook Time: 2.5 hours
- Total Time: 3 hours (including resting time)
- Yield: 1 roast 1x
- Category: vegan cooking
- Method: smoker
- Diet: Vegan
Ingredients
1 plant-based turk’y roast (we used Very Good Butchers’ Roast Beast this time)
1 cup vegetable broth
Salt and pepper, to taste
Other spices, to taste, optional (Cajun seasoning or Old Bay would work well!)
Instructions
Heat your smoker up to about 300 degrees. (If it drops to 275 or rises to 325, no biggie.)
As the smoker preheats, baste the roast with a liberal amount of broth and then rub salt, pepper and other optional spices in as well. Set aside.
Once it’s preheated and the water bath is in place, add the roast to the bottom grate, closest to the fire (and the water bath). Close the lid and monitor the temperature to ensure it stays fairly consistent (but again, don’t fret if it fluctuates).
Wait about two and a half hours, trying very hard not to peek unless you’re adding other items onto the smoker. What to do instead? Clean the house! Read a book! Call your mom! Anything but open the lid every 55 seconds.
At the 2.5-hour mark, pull the roast off the smoker and let rest for 10-20 minutes. I’ve let it rest as long as 30 minutes with no ill effects. If you’re worried about it getting cold, cover it loosely with some foil.
Slice and serve.
:)