1ST Smoke

[elkins20]

That's just my luck.  :-[

 

[AlinMA]

Hey Al - if you want "poor man's prime rib," smoke a sirloin tip roast instead of a round.  It has more marble, and you can low-and-slow that into something that is very close to prime rib!

I took your advice from a previous post and tried a Chuck Roast yesterday and I've got to say the results were out standing. The wife said 3 or 4 times "wow this is good!" Next up is the Sirloin tip roast. Thanks for your divine guidance,
The smoke was at 200 degrees and just under 2 hours to reach internal Temp. of 135. I used 4 ounces of apple with a basic rub of salt and pepper....heavy on the pepper. Will definitely be doing this one again!

 

[elkins20]

Hi Al, Try John Henry's pecan rub, it is fantastic. Lately I have been doing a base rub then a lite sprinkle of McCormicks Grill Mates Montreal Steak Seasoning. I just adds a bit of a kick to the taste. Sam's Club had that in a 28oz bottle. Glad you liked the chuck roast I pulled mine and made really great sandwiches. Also you should try a Boston Butt pork, as they really are good. But, in reality anything you smoke in these smokers are great. I smoked a 7# one in my #1 and it pulled very easy and had an awesome taste.

 

[DivotMaker]

Hey Al - if you want "poor man's prime rib," smoke a sirloin tip roast instead of a round.  It has more marble, and you can low-and-slow that into something that is very close to prime rib!

I took your advice from a previous post and tried a Chuck Roast yesterday and I've got to say the results were out standing. The wife said 3 or 4 times "wow this is good!" Next up is the Sirloin tip roast. Thanks for your divine guidance,
The smoke was at 200 degrees and just under 2 hours to reach internal Temp. of 135. I used 4 ounces of apple with a basic rub of salt and pepper....heavy on the pepper. Will definitely be doing this one again!

Nice job, Al!!  Let me know if you have any questions about the sirloin tip roast!

 

[BobM]

Ribs will be my next project