Picked up a couple of sirloins from Costco, one I ground up to smoke some burgers so I figured I'd throw on the other roast at the same time. I brushed it with Dijon mustard and sprinkled the entire thing with Habanero's beef rub recipe. After 2 1/2 hours of smoke I wrapped it in foil and added 1/2 cup of Clamato juice, 1/2 cup beer, a few diced jalapeno peppers and put it back in the Bradley for a couple more hours.
This was my first beef roast in the Bradley but it turned out pretty nice, juicy with a bit of heat. We'll use this one for sandwiches.
This was after 2 1/2 hours of hickory and mesquite
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After the foil wrap to an IT of 142
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Sliced up ready for lunch
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As soon as the loaf of chive sourdough cools, chives from the garden
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That looks good all around, the roast ought to taste awesome and the bread can't be beat.
You need bigger bread. Looks delish....
That looks soooo good!
Looks good. I will try a top loin roast soon when the price is right. Did you have your own starter for the sour dough?
What temp did you do the cook at?
Quote from: OldHickory on May 22, 2014, 04:14:33 PM
Looks good. I will try a top loin roast soon when the price is right. Did you have your own starter for the sour dough?
Yeah, we've got a starter for the sour dough. It needs to be fed about once a week so we get at least a loaf every weekend. I like this stuff, can't wait to keep trying new additives.
Quote from: BoxcarBetts on May 22, 2014, 09:30:15 PM
What temp did you do the cook at?
Cooked at 220. I'll be doing more roasts, great way to prepare tasty lunches.