beef round sirloin tip roast (finished) lots of qveiw

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That's very strange to stall at that low a temp.

Hope it's OK with taking that long, after injecting.

Bear
 
pulled it at IT 0f 140 degrees and wrapped in foil and rest for two hrs then placed in fridge overnight...

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out of the fridge to open and slice

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well, here's the money shot...

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another shot

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got to use my slicer for the firs time...

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will be making some sammies

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A quick sammie with some arbys horsey sauce....

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Packed away till later...I'm sure it wont last long

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I was very pleased with the outcome.... The stall puzzled me. I held temp at 220 and it stuck at 129 IT forever... temp went up to 131 at 9pm and I bumped the temp up to 250 degrees and pulled it at 140 IT which took no time....

The roast has a great smokey flavor and looks like the smoke ring is pretty deep. The roast is delicious. I did notice the larger piece is not as tender as the smaller piece. luckily I have the slicer and sliced the larger piece thin and it eats just like roast beef should.

When I do another one I would definitely use brine. The flavor is great but I have to salt the meat.......

Thanks for looking and if your in the area, Stop by for some Sammies...........

Joe
 
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Lookin good joe, Wish i was there hangin out with you tendin the smoker!


We would have run out of beer...
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....


Patiently waiting for the money shot, nice looking back yard and raised garden, what's are those 4 things sitting on the table?

Gene
This is my front yard....... I dont have a back yard....well its about 12ft back from the house to a drainage ditch.....My wife does the gardening...will take some pics of everything soon..... the things on the table are tools.. you see that riding mower... every time I use it I have to work on it.... Its slam wore out....Ive had it for over 10+ yrs
 
 
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