Okay so I saw Bears Rare roast beef thread and said what the heck lets try it out!!!
10.5 lbs of Top Sirloin ready to be given some love.
Coated with homemade Worcestershire sauce then rubbed with Salt, Pepper, Garlic Powder, Onion Powder and a little bit of dry Mustard.
Wrapped this last night and away to the fridge for a little sleep.
Good morning my friend!!! Ready to go into the Smokin-It
Ready for smoke. Going with Hickory and Cherry on this one.
My backyard paradise.
More to follow as I see this thing to 135F. Going to pull it out and rest it for an hour. Then into the fridge overnight. Will slice tomorrow and Vac seal.
Thanks for looking