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15lbs of roast beef, pictures!

pit 4 brains

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Nice job! you got it right by puttin that roast in the fridge and cooling down before slicing.. your gonna need a pound of good horseradish to put that beef down.. awesome job... just right
 

tommerr

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Every time I go to the store, I look at meat prices and quality.Sam's has come up at the top every time. Great looking meat and good prices. The slicer is an interesting idea. I have a friend who sells used restaurant equipment. I think that I will soon ask a few questions.
 

alblancher

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I'm impressed that it only took 4 hours at 200   I would have thought it would take much longer but I guess that since it was so lean the meat cooked quicker then I expected.

Great job, I'll have to do that but I'd have to make some good sloppin gravey for the poboys

Al
 

Bearcarver

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AWESOME looking roast beef !

This is the first time I saw this thread, and I only looked at the pics about 7 8 times so far!

Bear
 

strecker25

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AWESOME looking roast beef !

This is the first time I saw this thread, and I only looked at the pics about 7 8 times so far!

Bear
haha thank you!  I followed your salmon recipe about a month ago and it was outstanding!  my only regret is i wish I had smoked more
 

jakerz66

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The meat at Costco is pretty good too, now when it co es off the smoker the internal temp is140 do you wrap it and put it straight into the fridge or leave it unwrapped?
 

raptor700

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Very nice Strecker,
 
I hear you about the slicer. It's awesome to be able to slice them thin. Did you have to put it in the freezer or fridge for a bit to firm it up before you sliced it? Those are some great looking slices. I can't wait to try a roast beef. I tried it once but I ended up buying a pork roast on accident. Roast Pork slices are really good to but it just isn't the same as beef. Are you sure you aren't sneaking some samples? I sure would be.
I remember that one
 
 

strecker25

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straight into the fridge with a layer of plastic wrap tig htly over it, followed by tin foil on top of the plastic wrap.  Seems like if I go straight into the cold from the smoker minimal amounts of juices have a chance to escape.
The meat at Costco is pretty good too, now when it co es off the smoker the internal temp is140 do you wrap it and put it straight into the fridge or leave it unwrapped?
 

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