- Mar 28, 2008
- 47
- 12
First attempt at beef was a 5-lb. tip roast rubbed with a store-bought steak seasoning. Used mesquite chunks with briquettes at 220-235 until internal temperature was 140. Let the roast rest for about 30 minutes before slicing. Came out pretty well - nice and medium rare with just the right amount of smoke flavor. Leftovers were used for sandwiches the next day.