'roast beef' question

[classicrockgriller]

ROTFLMAO

[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.

[squirtthecat]

Thanks Habs.

[squirtthecat]

Mmmmm....

[FLBentRider]

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

[squirtthecat]

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]

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!