First attempt at beef was a 5-lb. tip roast rubbed with a store-bought steak seasoning. Used mesquite chunks with briquettes at 220-235 until internal temperature was 140. Let the roast rest for about 30 minutes before slicing. Came out pretty well - nice and medium rare with just the right amount of smoke flavor. Leftovers were used for sandwiches the next day.
post #1 of 10
7/13/08 at 5:41pm