This morning seemed like a fine day to fire up my SQ36 offset and get some smoking done. I had a big rack of pork spares that I slathered with mustard and coated with
chilerelleno
's Basic Hog Rub yesterday in the fridge ready to go. I got to Sam's Club bright and early this morning and picked out a nice 4.3 pound sirloin tip roast and a few jugs of Evan. When I got home I fired up some hickory splits with the weed torch and gave the tip roast a little Worsty sauce love and hit it with some CBP and sea salt. Things were looking rock solid in the 270º range, so the meat hit the grill.
Three hours later the tip roast was ready to pull as my TP-20 said it was 127º
Appears the TP-20 is pretty darned accurate!
I'll let the roast sit on the counter for a few hours before it spends the night in the fridge, tomorrow I'll bust out the meat slicer and run the whole thing thru super thin for sannys and French dips. The hickory splits I got from Cabelas a few months back have dried to perfection during the Arizona summer, I'm running really smooth at 275º with invisible smoke, the spares are at 175º right now. I'm not wrapper, I'll do a little spritzing and maybe start probing at about 195º. Life is good, time for another beer!
Three hours later the tip roast was ready to pull as my TP-20 said it was 127º
Appears the TP-20 is pretty darned accurate!
I'll let the roast sit on the counter for a few hours before it spends the night in the fridge, tomorrow I'll bust out the meat slicer and run the whole thing thru super thin for sannys and French dips. The hickory splits I got from Cabelas a few months back have dried to perfection during the Arizona summer, I'm running really smooth at 275º with invisible smoke, the spares are at 175º right now. I'm not wrapper, I'll do a little spritzing and maybe start probing at about 195º. Life is good, time for another beer!