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Manitoba | Alternate attack plan
A leaner cut like a round roast or sirloin tip roast smoked at 250-275 until 130-135 internal will make great roast beef on a bun sliced very thin against the grain. Easier to slice if you let it cool right down (do so in a pan to not lose juices) and throw in freezer till a touch frozen. Slice a bunch super thin (against grain important) and reheat slowly to not over cook. (Pour saved juices over prior to reheating)
Some pickled red onions or pickled banana peppers on top with your favourite sauce and you are done. Always great.
Edited by Oakwood 5/17/2024 10:11
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Smoking beef
