Tip Roast on the Pro 100

[sawhorseray]

Having neglected the Pro 100 in place of the new weber kettle and stick burner I all of a sudden had a yearning for a French dip sanny. Went to Sam's and picked up a sirloin tip roast along with some Montreal Steak Seasoning

Made a 50-50 mix of A1 and L&P, brushed it all over, then a thorough coating of MSS, wrapped and into the fridge overnight

Up early and got the Pro 100 fired up to 225º , going with Applewood chips

TBS

A little over five hours in I was at 132º IT, time to pull

Cut the ends off to see how things looked, seemed fine to me

I was pretty stuffed from a double Italian sausage lunch so the tip went into the fridge for the night. This morning I threw the roast into the freezer for an hour and broke out the slicer, then got busy

When the slicer is on the counter seems Bob is never far away. He must be watched, he's been a bad dog before

Lox and bagels this moring along with a lot of snacking while slicing, doubt I'll eat lunch. the stuff is yummy, got a nice load

Did some vac-sealing and have enough for a fat French dip for dinner

One thing I noticed during the smoke was that the ThermPro probe that I had attached to the little U shaped thingy on the grill by the door was telling me the smoker temp was 252º when I had it set at 225º. It does the same thing on my stick burner SQ36. I took the probe and hung it on a sausage smoking stick to hover right over the meat, 225º. Now I believe I can trust the temp gauges on both those units without using the ThermPro. Thanks for looking! RAY

 

[SmokinAl]

That is some good looking roast beef there my friend!
Gonna make some awesome sammies!
Al

 

[tropics]

I would be all over that now I am Hangry Fantastic cook BIG LIKES
Richie

 

[sawhorseray]

Thanks guys! When I sliced the ends off I realized I was dealing with one tough piece of meat, ended up rinsing them off and giving Bob a treat. I thought of putting it into the Sous Vide for a day or two but the whole point at the start was to get some sammy meat. The meat has a great smoky flavor and sliced so thin it's only got one side really helps on the toughness. The most important thing I learned was being able to trust the gauges on my smokers rather than the ThermPro. Seems being close to the doors the ThermPro gives off a hotter reading that what's actually happening inside the cooking chamber. Live and learn. RAY

 

[Hawging It]

Dang! That looks awesome. Good sandwiches for awhile!

 

[sawhorseray]

So I decide to do the French Swiss dip that ate New York. I made some burger buns and tried once again to get a couple of pieces that would work for my sausage, always been a weak point. What the heck it's more what they taste like than the form they're in, right? Same recipe I use every time for burger buns, they stand up

A lot of the time I'll toss the beef into the au jus pot to heat up, with the swiss involved I just went with the micro to make things warm and melt the swiss. Nice dip sanny on a bun that's still warm from coming right out of the oven 20 minutes before. Pretty yummy!

With almost a pound of meat on that dip, try as I might, I couldn't finish it tonight. Bob was the benefactor of the last few bites.

Time to start making ready for tomorrows all important Niner game. Initial thoughts are for a pizza with homemade dough. Mozzarella, sauce, pepperoni, salami, Italian sausage, and bacon, with onion and peppers. They cousins will be here, they can throw down some serious chow. RAY