Sliced Beef


 
Kim Drana

Kim Drana

TVWBB All-Star
Decided that I would try and make my own lunch meat. I ended up putting 3 roasts on the WSM.
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Pulled them of at around 6 hrs.
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Rested them and put them in the frig before slicing..
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Ready for bagging
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Thanks for looking!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'll take a pound thinly sliced please </div></BLOCKQUOTE>
I'll second that, plus a jar of your good horseradish sauce to go. Wicked.
 
THIS.....
Kim%252527s%252520beef.jpg

LOOKS AMAZING!!!
Kim, Please Invite Me Over! I Promise Not To EET All Your Food!!!
 
AMAZING is the word. Love it! No brine? just salt/pepper rub? I love making lunch meat. But i have snowed in on brined Turkey breast with a herb rub lately.
 
Very nice pink smoke ring on those slices.

Kim,
Did you use water in the pan or foil and no water?

What temp did you cook the roasts at?

How much wood did you use and in what increments did you add?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David P.:
Very nice pink smoke ring on those slices.

Kim,
Did you use water in the pan or foil and no water?

What temp did you cook the roasts at?


David...I didnt use a water in the pan..just foiled it and the temp stay between 250-265 for 6 hrs..toward the end the coals were almost gone and it dropped to 150 for the last 30 mins.

I am in Wisconsin and the temp outside was in the mid 20's....I also used about 4 mesquite chunks of wood.

How much wood did you use and in what increments did you add? </div></BLOCKQUOTE>
 
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