So I got a Cabelas' 12" commercial grade slicer for Christmas and I need something good to try it out on.
My daughter's birthday party is Saturday so I bought a top sirloin to do hot roast beef sandwiches. I also picked up some pork belly to try making my own bacon for the first time but that will be another thread.
Plan is to SPOG this bad boy with worceshetirela;ksdjf sauce. Smoke on the mini with hickory? Pull at 135 let rest, slice in half, throw in freezer for a couple hours and slice away.
Since we want to serve them hot should we take the shaved roast beef and put in a crockpot with some beef broth?
Here is the specimen...
And here is the slicer...
I will be smoking it tomorrow.