I was looking to try some beef this time around. I have been working on pork for the most part in the past (butts, ribs). Today I picked up a nice looking Top Serlion Roast. I am not sure how it will smoke up- I am hoping to pull it for pulled beef- or chopped beef sandwiches.
I rubbed it down already and it is humming along at 250 on the WSM. Any suggestions for this cut? Should I foil at a certain temp like I do a butt? What would be your suggestions for final temp for pulling?
Thanks so much for all of the help- check back...Ill post Qview when I lift the lid for the first time. (todays smoke also consists of chicken wings and ABTs....which will be our lunch later)
I rubbed it down already and it is humming along at 250 on the WSM. Any suggestions for this cut? Should I foil at a certain temp like I do a butt? What would be your suggestions for final temp for pulling?
Thanks so much for all of the help- check back...Ill post Qview when I lift the lid for the first time. (todays smoke also consists of chicken wings and ABTs....which will be our lunch later)