Call it cheesy but I enjoy the sliced beef that is served at most commercial bbq joints. One place in particular slices it thick and it's cooked perfectly to a medium well temperature, with juices flowing with at each cut.
What type of beef do I need to smoke to make my own sliced beef? Is a rub needed or just basic sea salt and cracked pepper?
Thanks!
What type of beef do I need to smoke to make my own sliced beef? Is a rub needed or just basic sea salt and cracked pepper?
Thanks!