Homemade Smoked Meat

👨‍🍳 Method

1. 1
   In a bowl, mix the garlic, rosemary, smoked paprika, cumin, sugar, salt and black pepper and rub the mixture over the cut on all sides.

   Bowl
2. 2
   Wrap the cut in plastic wrap and put it in the fridge overnight. 1 hour before roasting, take it out of the fridge to come to room temperature.

   Refrigerator
3. 3
   Preheat the oven to 110°C (230°F). Take the cut out of the plastic wrap.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 4
   Place the cut in the pan.

   Baking pan
5. 5
   Bake uncovered 300–360 minutes, until a thermometer in the meat reads 95°C (205°F).

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Transfer the cut to a board, cover with foil and let rest 30 minutes before carving.

   Cutting board

   💡As it rests, the juices move back from the edges to the center, and the remaining heat keeps cooking it a little: a roast sliced right away loses its juices on the board.
7. 7
   Slice the cut fine, across the grain.

   KnifeCutting board