Roast Beef

Discussion in 'Grilling Beef' started by acres87, Jun 21, 2016.

  1. acres87

    acres87 Fire Starter

    So Father's Day decided to fill up the ol Smoke Vault, row two being a top sirloin destined for the Cabelas slicer
    On the smoker after resting last night with a rub down of A-1 and some "KC" type rub mix. In the morning just a light dusting of SPG type rub. Placed in 225-250 degree smoker using gift hickory from a friend in Ohio and some pecan picked up by a friend in AZ. Light smoke for about five and a half hour to an internal temp of 138 degrees Fahrenheit.
    Finished product
    And all sliced up for sammiches, cut in half, rested in fridge overnight and put in freezer for 1/2 hour to facilitate slicing. Got a new Cabelas slicer that did quite a good job.
    Tasty sandwiches made and many to follow.
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,I'll take a sammie or two!
  3. acres87

    acres87 Fire Starter

    Stop on by, bring some good Michigan apple and cherry wood with you. Thanks for the comments
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes Sir!

    It looks delicious!


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