Picked up a whole sirloin tip roast on sale last Weds. to smoke this past weekend for some smoked chopped beef sandwiches.
I decided to split the roast in two pieces for more bark an to have it cook faster. Seasoned up with 0.75% salt and 0.4% B.P.; also added 1TBSP. white sugar for a touch of sweetness and to help with bark formation. Got the fire line out with oak and cherry chunks and put the roasts in at 7:30am.
Smaller one was done just in time for dinner @ 5:30pm. Pulled it out of the smokehouse @200*F INT.
The slightly larger roast took until 8:30pm as it was much thicker.
Now I have a gallon bag full of chopped beef! Awesome! Tomatoes are done so no more BLT's. This will be a great replacement for lunch sandwiches during the week...so Awesome!
I decided to split the roast in two pieces for more bark an to have it cook faster. Seasoned up with 0.75% salt and 0.4% B.P.; also added 1TBSP. white sugar for a touch of sweetness and to help with bark formation. Got the fire line out with oak and cherry chunks and put the roasts in at 7:30am.
Smaller one was done just in time for dinner @ 5:30pm. Pulled it out of the smokehouse @200*F INT.
The slightly larger roast took until 8:30pm as it was much thicker.
Now I have a gallon bag full of chopped beef! Awesome! Tomatoes are done so no more BLT's. This will be a great replacement for lunch sandwiches during the week...so Awesome!