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thanks folks. it was so good thats whats for supper tonight, ive got enough left for a couple sandwiches.
mark:
I do have to get a slicer, I dont do beef as often as Id like because I dont have one... yet...
Dude:
thanks for the feedback as always. Can you tell I am really likin that WSM?
Tracey:
thanks, the sirloin really worked, at the Philly shop I worked at we used trimmed uncooked ribeye. I figured a this lightly cooked sirloin would work, and it did. Sirloin is one of my favorite cuts of steak as well.
Uncle Lar:
Thanks, I love traditional phillys and that bread they use, these were a good version, especially the smoked meat aspect.
Jax:
thanks, let me know if you do ever maike it into Chicago for a Orioles Sox game for sure.
Can't believe I almost missed this one! That sandwich looks awesome! The peppers definitely make a "philly" something special, the hotter the better!
Gonna have to go get me some sirloin now...
did it on the WSM, around 230 id guess, I dont really monitor temps of the smoker other than glance at the built in thermo on the lid of the WSM & use that for what its worth, i put my hand over the top vent to know how the smoker is running. Most important is the internal meat temp, I pulled it @ 130 degrees.
good luck
ill be doing one tonight as well. that beef was good stuff.