The wife & I have been craving thin sliced roast beef sandwiches . After careful research I concluded that the best piece of meat for that, that was available around here was a sirloin tip. So I went looking for one & found a 9 pounder at Publix. Actually the butcher cut it for me because the largest one they had cut was only 4 pounds. Here's a look:
Here she is rubbed down with EVOO, salt, pepper, & Tones Canadian Steak seasoning. Ready to go on the smoker.
Smoked it at 225 until it hit 135 degrees internal. Didn't put a probe in until about 3 hours in. Took 4 1/2 hours to get to 135. Here's what she looked like just out of the smoker.
In the fridge overnite. Here we are slicing it up for those sandwiches.
When I say we I mean Judy.
Saved a plate full for sammies today. Football, roast beef sammies w/ horseradish, & beer. It's gonna be a good day!
Bagged up the rest in foodsaver bags to freeze for later.