'roast beef' question

Started by squirtthecat, October 02, 2009, 06:24:31 AM

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classicrockgriller


Habanero Smoker

Just another thing to keep in mind. When you are smoking/cooking at low temperatures, and the size of your roast (mass) is not that great, there will not be much carryover if you plan on just tenting. The internal meat temperature may only rise 2 - 3°F. So you may want to go higher then 135°F, of FTC'ing will bring the internal temperature up higher then just tenting.



     I
         don't
                   inhale.
  ::)

squirtthecat


squirtthecat

#18
Mmmmm....




FLBentRider

It looks like it came out all right, STC!!
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squirtthecat

Quote from: FLBentRider on October 03, 2009, 11:10:12 AM
It looks like it came out all right, STC!!

Yeah, it's quite tasty!   Just had a roast beast sammy w/ spicy mustard and provolone.

I need a better slicer, though..

classicrockgriller

Nice looking squirt. Did you slice it hot? Man mustard and cheese, yum yum   CRG

squirtthecat

Quote from: classicrockgriller on October 03, 2009, 11:38:08 AM
Nice looking squirt. Did you slice it hot? Man mustard and cheese, yum yum   CRG

No, it was quite late when I pulled it from the FTC (and had quite a few pilsners, not a good time to play with rotating knives), so it went into a bag and into the fridge.

I sliced it cold.


monty

great job squirt. that looks friggin delicious!
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