Take a 5 lb. boneless blade roast and put with the fat facing up into a disposable foil tray so that it would catch the meat drippings (you could also use a normal metal tray if you can get one that fits in your smoker, as the foil ones tend to bend under the weight of the meat). Pour a packet of dry french onion soup mix over the meat and rubbed it into the meat. Pour a few cups of water over the meat then to dampen the soup mix and make it stick to the meat. Make sure that any excess soup mix in the tray is mixed with a little water. Place in smoker with 1-2 oz of hickory and smoke at 225 for 8 hours. Check for doneness at this point, the meat may need up to 12 hours to cook. I am not sure of the exact times because I turned mine up after about 6 hours so that it would be done by dinnertime. This caused it to dry out a little bit, but it tasted great. If you leave it at 225, it shouldn't dry out. Once it is done, much of the meat juices and fat melts and mixes with the water and soup mix in the tray. Remove the meat from the tray onto a plate and slice. Pour the drippings into a pan and place on the stove on low heat. Mix up a tablespoon of flour with some water and pour into the drippings and stir until the gravy has an even consistency. Serve with mashed potatoes or roast vegetables.
G'day,
Micah
