First thing first ,, you need some sirloin .
So I grabbed a 14 pound knuckle from GFS .
Out of the bag , getting the " lay of the land "
Identify the seams between the muscle group and just start in .
Always one large roast in there . I try to get that out first .
Then deal with the rest . This was what was hiding that roast above .
Again , looking for the natural seams .
Cleans up into this . Another nice roast .
This is the result . Some nice clean whole muscle meat , and some
soup / stew meat .
The large roast was over 4 lbs . Cut that in half .
Looks good .
seasoned up and dry brined overnight .
Next morning it hit the SmokeFire with B&B champ pellets at 200
start to finish .
132 internal , and resting .
Once it completely cools , I slice it up .
Make up some savory Garlic soup mix , and put that on the cooled slices to warm them back up .
Toast off the bread . Then cheese on the bottom half , and add the meat
that has soaked up the soup mix .
Cheese on the meat and back under the broiler . Also made up some potato wedges .
Kinders garlic parm on those .
Lid it up and have at it .
All flavor no flash .
That beef is so tender , smokey and over the top just by itself .
Doesn't need anything else .
Not much talkin' at the table . Everyone was to busy eating .
So I grabbed a 14 pound knuckle from GFS .
Out of the bag , getting the " lay of the land "
Identify the seams between the muscle group and just start in .
Always one large roast in there . I try to get that out first .
Then deal with the rest . This was what was hiding that roast above .
Again , looking for the natural seams .
Cleans up into this . Another nice roast .
This is the result . Some nice clean whole muscle meat , and some
soup / stew meat .
The large roast was over 4 lbs . Cut that in half .
Looks good .
seasoned up and dry brined overnight .
Next morning it hit the SmokeFire with B&B champ pellets at 200
start to finish .
132 internal , and resting .
Once it completely cools , I slice it up .
Make up some savory Garlic soup mix , and put that on the cooled slices to warm them back up .
Toast off the bread . Then cheese on the bottom half , and add the meat
that has soaked up the soup mix .
Cheese on the meat and back under the broiler . Also made up some potato wedges .
Kinders garlic parm on those .
Lid it up and have at it .
All flavor no flash .
That beef is so tender , smokey and over the top just by itself .
Doesn't need anything else .
Not much talkin' at the table . Everyone was to busy eating .
