I started with a +3.5lbs. petite sirloin roast, seasoned with black pepper, garlic powder, onion powder, oregano, basil & some crushed red pepper. It will be smoked on the offset on a rack above a pan filled with seasoned beef-based stock.
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This was smoked yesterday with cherry wood.
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Some refreshments while I tend to the fire.
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3 Hours later, it was around 132-133 degrees internally, time to pull, rest wrap & into the fridge overnight.
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Sliced up this afternoon.
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I added a link of my homemade Italian sausage, plenty of seasoned beef-stock as well as a lot of hot giardiniera! I have made this several times before, baking/broiling the meat in the oven, what is different this time around is the hint of smoke coupled with the smoke ring via the offset smoker. I believe Portillo’s calls this the “Da Combo!”
