Pulled out a 9# sirloin tip roast from the freezer last week to make room for my 60# share of the 284# of cajun smoke sausage I made. Put that in the refrigerator to thaw slowly. Well it was good to go friday night, so in the smokehouse early Saturday morning. I split the roast in half (more bark, faster cooking time). Used 0.75% sea salt and 0.4% coarse cracked black pepper. Got the chamber up to 225*F and put the roasts in. Using white oak chunks for smoke. This is 4 hours in....
Took the temp. up to 203*F. Total of 10 hour cooking time. Rolled smoke the entire time. And Done....
Removed from chamber and wrapped in foil for about an hour on the counter covered with a meat tote upside down. Then sliced...you can see the collagen breakdown here...
And chopped...
The sandwich on a toasted bun with Sea salt and cracked black pepper kettle chips....
Really good sandwich. I'm set for lunches this week...
Took the temp. up to 203*F. Total of 10 hour cooking time. Rolled smoke the entire time. And Done....
Removed from chamber and wrapped in foil for about an hour on the counter covered with a meat tote upside down. Then sliced...you can see the collagen breakdown here...
And chopped...
The sandwich on a toasted bun with Sea salt and cracked black pepper kettle chips....
Really good sandwich. I'm set for lunches this week...
