Big easy roast

[westexasmoker]

4 lb. sirloin roast after two days in the fridge vac sealed with my last batch of fresh peppers for the season, small onion, 4 cloves garlic, black pepper all ground up and a splash of teriyaki.  Resting while the smoker comes up to temp.



After 1 hour of mesquite smoke, would have liked to have had 2 hours but ran out of time



1 hour in the big easy, IT hit 147 planned on pulling @ 140 but missed it. Time to FTC for a bit.



And sliced up, as Olds had stated the outside crisped up really nice sealing in the juices!



This is a pretty cool machine, and would recommend adding one to your aresenal of toys......Uh I mean equipment!  ;D

C

[Mr Walleye]

Oh my!  :P  :P  :P

Looks fantastic!  :o  8)

I am of course..... at work!  ::)

Mike

[Tenpoint5]

This is a pretty cool machine, and would recommend adding one to your aresenal of toys......Uh I mean equipment!  ;D

C

WTS,
Properly stated as "Toyools" Looks like a good dinner.

[beefmann]

looks mighty tasty... tummy  growling and wouldent you  know it ... its almost lunch here ... sheesh and my  tri tips are not done yet... looks at the  smoker and bites my lips

[Scotty-G]

I'm eatting my lunch as I ready this - I would gladdly trade ? ? ?  ;D

Looks Fantastic!

Scotty-G

[pensrock]

Looks great, I bet the crisped up outside really adds to the overall flavor!

[Smokin Soon]

Looks tasty! Do you remember how many pounds that was? Also what are the dimensions of those baking sheets you are using under the Bradley rack? Yours fit so much better than mine.

[deb415611]

WTS,

Looks awesome

Deb

[Oldman]

Nice... the outside after an hour or so softens up.

[westexasmoker]

Looks tasty! Do you remember how many pounds that was? Also what are the dimensions of those baking sheets you are using under the Bradley rack? Yours fit so much better than mine.

I think it was almost 4 pounds and the baking sheets are 17.25 x 11.5

C

[West Coast Sausage Maker]

I can smell it from here in Vancouver  :D