Some Sirloin Tip for sliced roast beef sammie :-)

[demosthenes9]

BTW, last tip came off the smoker at about 1:30 am.   Maverick told me that the shelf the roast was sitting on was at 238 degrees. 

I know the chamber temp dropped when I loaded everything up......

And I know that it took quite some time for chamber temp to come back up.....

And I know that meats on the lower shelves acted as a heat baffle before they were removed....

But 5 1/2 hours for a little 4 lb sirloin tip roast that was about 4 1/2 inches thick ?     

This one has me flummoxed and confused. 

 

[bbqgeekess]

 
I'm sure you have plenty of friends 

   That said, you have a freezer ?  

Yeah I have 2 refrigerators with freezers on top.  Then I have an ice chest as well.

 

[disco]

 
It's an efficiency thing.  I don't like to fire up the smoker to just cook 1 or 2 of something, so I mention to some people (or on Facebook) that I'm going to be smoking whatever and people ask me to smoke some for them as well.

With these roasts, I'll chill them in the fridge tonight and then break out my slicer tomorrow.   Once they are all cut, I'll vac pack 1 lb per bag and people can come and pick them up.

What is your address?

 

[disco]

 
It's an efficiency thing.  I don't like to fire up the smoker to just cook 1 or 2 of something, so I mention to some people (or on Facebook) that I'm going to be smoking whatever and people ask me to smoke some for them as well.

With these roasts, I'll chill them in the fridge tonight and then break out my slicer tomorrow.   Once they are all cut, I'll vac pack 1 lb per bag and people can come and pick them up.

What is your address?

 

[demosthenes9]

 
What is your address?

Disco, didn't you get my PM ?  I sent you my address and thought you'd stop by.

I waited as long as I could for you, but I was itching to get these babies sliced and I just couldn't wait any longer.

Started a new thread with the pics:

http://www.smokingmeatforums.com/t/160450/update-pics-some-sirloin-tip-for-sliced-roast-beef-sammie#post_1159691