big beef

mballi3011

Gone but not forgotten. RIP

Original poster

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jul 18, 2009

• #1

Yet another 11+ lber the wife said we needed more lunch meat. Some being the nice guy I am I smoked another monster roast beef. Here's fresh out of the smoker.

Fresh slices for dinner

the plate of sauted brussel spouts with bacon, onions and garlic

sorry not many pictures lost a couple in the posting process. But it still shows the main part the beef.

 

nate_46

Meat Mopper

May 12, 2008

270

10

Alamosa, CO

• Jul 18, 2009

• #2

That looks really gooooood!!! What cut of meat is that? What was the internal temp when you pulled it? I think I will have to do this for sure!

 

mballi3011

Gone but not forgotten. RIP

Original poster

OTBS Member

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Thread starter

Mar 12, 2009

14,477

58

• Jul 18, 2009

• #3

The meat was a sirloin tip roast 11.28 lbs. Smoked with apple and some mequite mixed in at 240-245 for about 7 hours till it hit 138-140 then to the towel and cooler for about an hour and then you can see the rest.

 

richoso1

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Jun 21, 2007

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41

• Jul 18, 2009

• #4

Very nice looking roast my friend. I know it was enjoyed by all.

 

rivet

Master of the Pit

OTBS Member

Apr 25, 2008

3,232

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The "Show Me" state

• Jul 18, 2009

• #5

That was sure a hunk of darn good beef, bud! Nicely done and that rub looks pretty tasty. Congratulations on another successful smoke!

 

smokingohiobutcher

Master of the Pit

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Jun 21, 2009

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The North Coast of Ohio

• Jul 18, 2009

• #6

MMMM Slow roasted tip roast! Nothing makes better roast beef sammies! my hats off to you! And some

are on the way!

 

beer-b-q

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OTBS Member

May 1, 2007

10,099

40

• Jul 18, 2009

• #7

Makes a person hungry just looking at it.

Once the wife gets all her stitches out of her foot we are going to fill our big smoker and eat BBQ for a week. LOL

 

trashcan

Smoke Blower

Jun 10, 2009

110

10

Chicaaaaah-gow

• Jul 18, 2009

• #8

I love bacon sprouts. In fact, I love just about any food where some cook's logic was "So these are good for you? Well hell. Gimme a little bacon and I can fix that..."