here is the roast i done tuesday night...3 hours of hickory smoke and 15 hour cook at 200 F and an IT of 170
sorry WTS.. i like hickory as well.. make that most of the chips...
(http://usera.imagecave.com/beefmann/surloin2/DSC00028.JPG)
covered in olive oil and garlic then sit in fridge for 6 hours
(http://usera.imagecave.com/beefmann/surloin2/DSC00029.JPG)
then a beefmann rub and let set over night and pulled 1 hour befor going into smoker
(http://usera.imagecave.com/beefmann/surloin2/DSC00032.JPG)
in smoker and starting of the smoke for 3 hours and then cook at a box temp of 200 over night and pulled at 15 + hours
(http://usera.imagecave.com/beefmann/surloin2/DSC00033.JPG)
just pulled from FTC process for 5 hours .. still hot .. felt like it was just out of the smoker....
(http://usera.imagecave.com/beefmann/surloin2/DSC00035.JPG)
a few slices and oooohhhhhhhh some good flavor and tender...hopefully i can have leftovers for lunch tomarrow
Beefman, that looks great, just what cut of beef was that? I wouls like to try that.
a top surloin roast from sams club...good buy at 2.34 lb.... couldent resist at that price...actually bought two... the others in the freezer
Mighty fine looking chunk of meat there. Way to go. ;)
WOW beefman...I'm drooling...hubby just passed out (from beef envy!!) !!! That is killer looking grub!!! Well done!!
Looks great for breakfast right now. :)
That looks absolutely fantastic. Thanks for sharing.