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Post by BBQ Butcher on Jan 15, 2007 13:56:23 GMT -5
A 5 lb Sirloin tip Roast. Not my favorite for sliced Roast Beef, but it had been sitting in the freezer for about 1½ years, so figured I better use it It had been vacuum packed with the FoodSaver, so it was still in great shape. The roast was injected with a 50/50 mix of Dales Sauce/beef broth and rubbed with Wolfe Rub 'Bold' (link at bottom of page) Into the cooker, indirect at 350° with some hickory and cherry smoke. This cooked for 1 hour and 15 minutes and pulled at about 120-125°. Wrapped in foil and refrigerated until cold.
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