Help Me Please if you can! I have taken on the task of preparing 12-25 lb. Sirloin Roasts in two weeks for our church's OXTRAVAGANZA. I will be cooking the roasts over an open pit fire using naturally dried cherry wood and would like some professional help on the subject. In the past the quality of the meat for the pulled beef sandwiches has been off and on from a quality cooking standpoint at best and I am hell-bent on providing the best tasting beef ever used. I have all the necessary equipment for use including dual probe wireless thermometer by Ivation, a thermopen digital meat thermometer and an infrared thermometer. We will be digging a pit for 2 fires, one main pit for the cooking and one smaller pit for hardwood to hot coal conversion. Both fires will be burning continuously for 3 days doing our best to keep the heat at the spit level at 250 degrees F. I would like to hear what you might say about :
1) rub or no rub
2) injection or no injection
3) How long before cooking to rub and to inject
4) Sirloin or Chuck Roast for pulled sandwiches with and without BBQ sauce. Why?
5) Would you suggest an automatic slicer or making slices every two inches then shredding with bear claws?
6) How long to let rest before cutting ( I was figuring at least one hour for this size roast.
I know and understand that this is a lot to ask for one post, but if this is not the right place to ask these questions, who would you suggest I check with?
I'm trying to do a good thing here for my church and hopefully (with your help) I'll be able to provide the best final product they've ever had.
Have a safe time smoking this summer and thank you for your help!