Sirloin Tip Roast for sandwiches w-q/view

[thunderdome]

Definately worth it. That looks fantastic

 

[chisoxjim]

thanks, I appreciate it..

my mouth is still on fire.

 

[wmarkw]

Nice work!! Need to get a meat slicer, that is the way to go.

 

[the dude abides]

Looks like it was worth it to me! Great looking sammie!

for another great smoke.

 

[walle]

DANG! Chisox, you had me at SIRLOIN something, something SAMICH!

Definitely gotta toss you some big

on this one!

DAMN, I'm hungry again.....
Tracey

 

[uncle_lar]

Philly aint got nothin on chi town USA! thats for sure
nice Job Jim!! great lookin Sammies!

 

[jaxgatorz]

Ok Jim , that settles it. I'm coming up for a white sox vs. my sorry a@@ orioles.... That looks awesome man !!!

 

[chisoxjim]

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.

 

[devil dog]

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...

 

[chisoxjim]

thanks,

When I hit the store this afternoon on the way home Im either going to get another sirloin, or a top or bottom round to do tomorrow.

 

[stevee]

What temp did you have the smoker at? I've got one in the smoker right now, after reading this post I thought I would try it out.

Steve

 

[chisoxjim]

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.