pineywoods
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One of the things I wanted the new to me slicer for was beef sliced thin for sandwiches. Top round roasts were going on sale today so I knew I needed to do one or two. Bmudd, RonP and I were in chat last night and figured out I'd just keep it simple with garlic, salt, and pepper and smoke them to about 136 degrees internal. So this morning I went and got the roasts and fired up the smoker with some cherry and apple chips in the chip pan. Smoked at 200-235 till the internals were right then foiled them and wrapped in a towel to rest. Put them in the fridge till just before dinner when I took them out and sliced them thin. The family approved and enjoyed.
Roasts seasoned and ready to go in
Roasts out and about to be foiled
and sliced
Roasts seasoned and ready to go in
Roasts out and about to be foiled
and sliced
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