First of all, thanks FLB, for your New Years Smoke post/pictures. That gave me the idea to do this roast:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_0810.jpg)
I injected it with some Dales steak seasoning, and then covered it with a packet of Weber's chipotle seasoning. I let it rest overnight and then put it in the smoker for about five hours at 220 degrees, using MESQUITE, the forbidden wood. ;) Here is is:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_0813.jpg)
I am letting it rest overnight, and tomorrow I will slice it thin for sandwiches.
seemore
Looks great as always Seemore. I've never injected a beef roast (in fact, I very rarely inject any of my meats) however now you have me intrigued to give the next one a try.
SD
What cut of meat is the roast?
Looks great, what times lunch tomorrow? ;)
Looks great for some roast beef sandwiches. If you make roast beef sandwiches, try some Italian dressing on it instead of mayo or mustard.
Yes indeed, that does look good...
Steve
Pheasant Hollow Farm
looks great!!!
That looks most excellent!
Giz, we used the same meat as FLB: beef round sirloin tip roast. Except our's was not as big.
Habs, thanks for the idea: Italian dressing would be very good on that roast beef. I need to pick up some crusty Italian bread....
Pheasant Hollow Farm, welcome to the forum!!!
Pens, DANG! You just missed lunch!!!!! ;)