Trying to figure out what cut to buy to make some homemade roast beef for sandwiches.
What say you?
Yup----I like Sirloin Tip best too.
Here's one that came out great:
My vote is for tri tip BUT I have not tried sirlon tip perhaps I should. Tri tip has a nice layer if fat on the outside which keeps the meat moist. Day before I smoke a tri tip I use a meat tenderizer on it. Or if I marinate it in apple juice, brown sugar and salt I reduce the salt and add the meat tenderizer. Ivie
Thanks for the kind words, Ivie, but I'm not really an expert---I think I followed SmokinAl on the Roast Beef.
If I were doing the roast specifically for sandwiches, I would choose the sirloin tip provided it is sliced thinly across the grain. Good balance of quality vs price. For left over meat the tri tip would be my first choice, but any quality roast would fit in this category. They say it isn't a Philly without rib eye, but that would be leftover rib eye at my house. LOL
Good luck and good smoking.
I'm with Pops, I'm a Top Butt fan for Slicing...But there ain't nothing better than Smoked Rib Roast, Hot out of the smoker and cut 1 1/4 inch Thick!...JJ