These make an awesome roast beef dinner!
Rubbed with SPOG and wrapped in plastic overnight
Made up some of chefJJ's au jus
Beef and au jus into the MES @200 with some hickory pellets in the AMNPS
After 2hrs beef was almost ready so I took the au jus in and simmered it with red wine
Beef was at 120F, put a sear on all sides
Wrapped in foil to rest
Sliced! Final temp was 132F
Served with some mushrooms and horseradish, mmmmm.
Rest assured there will be some amazing sandwiches made tomorrow