on my beef roast's. wednesday i took a 5lbs sirloin tip and a 5 lb rolled rump and injected them with a pound each of ajus sauce and coverd them in jeffs rub bagged them and let them sit till this morn.i had every intention of smoking them low and slow but after many hours of reading old post's at the last minute i decided to grill them a little hotter and faster.i guess i should say i decided my cuts were to lean,i was afraid to dry them out.any way they were on the grill for three hrs with foil packs of wood chips in the coals . i took them up to 150 deg internal and moved them to the oven where i will take the rump to 200 for pulling and the sirlion to 170 for slicing . right now the smell is incredible hope they taste as good.
post #1 of 10
1/12/08 at 2:23pm