fingerlickin'
Quintessential Chatty Farker
Normally, I would cook an eye roast to around 145 or so, cool it slice it, do up some juice and have at it. Then I had an almost original thought after I saw the cook it like a brisket throwdown thread.
I thought, what cut of meat could I cook like a brisket? :decision: I found a nice 6lb top sirloin that fit the bill.
I injected it with some beef stock and Oakridge Santa Maria + extra garlic powder. Rubbed with more Santa Maria, Garlic Powder, Onion Powder, Black Pepper, Oregano and Crushed Red Pepper Flakes.
The egg was running dead nuts at 225* thanks to my iQue 110. Cooked it over WG lump and a couple chunks of cherry. On to the smoker at midnight on Saturday night. I ran it a few hours on the smoke and foiled it before I fell asleep around 2:30 am. I pulled it off around 9 am on Sunday morning. I probably should have pulled it a little earlier but I couldn't get up off the couch where I had slept all night. (sore back mod)
The meat probed nicely, maybe a little past butter because of the sore back mod. The maverick was reading 212* I got a ton of nice juice from this thing, the foil pan crutch really did the trick.
It pulled nicely
That Wicked Good is really wicked good. This was after a 13 hour burn, it's 3pm at this point. Ton's of life left in there. I had decided to keep the fire going while I decided what else to make.
Side dish was a Creamy Green Chili and Pulled Pork Chowder. I roasted some garlic too.
Now, back to the sandwich.
I got a couple fresh long rolls. The sesame seeds are key because they toast up with the Panini and it adds another level.
I busted out the Griddler and that's some kick arse sharp provolone on the bottom and some standard provolone on top. I really love cheese. There will be beef in there somewhere.
Here's a couple finished pics. Everything came out awesome! I would definitely do this again.
Peace
I thought, what cut of meat could I cook like a brisket? :decision: I found a nice 6lb top sirloin that fit the bill.
I injected it with some beef stock and Oakridge Santa Maria + extra garlic powder. Rubbed with more Santa Maria, Garlic Powder, Onion Powder, Black Pepper, Oregano and Crushed Red Pepper Flakes.
The egg was running dead nuts at 225* thanks to my iQue 110. Cooked it over WG lump and a couple chunks of cherry. On to the smoker at midnight on Saturday night. I ran it a few hours on the smoke and foiled it before I fell asleep around 2:30 am. I pulled it off around 9 am on Sunday morning. I probably should have pulled it a little earlier but I couldn't get up off the couch where I had slept all night. (sore back mod)
The meat probed nicely, maybe a little past butter because of the sore back mod. The maverick was reading 212* I got a ton of nice juice from this thing, the foil pan crutch really did the trick.
It pulled nicely
That Wicked Good is really wicked good. This was after a 13 hour burn, it's 3pm at this point. Ton's of life left in there. I had decided to keep the fire going while I decided what else to make.
Side dish was a Creamy Green Chili and Pulled Pork Chowder. I roasted some garlic too.
Now, back to the sandwich.
I got a couple fresh long rolls. The sesame seeds are key because they toast up with the Panini and it adds another level.
I busted out the Griddler and that's some kick arse sharp provolone on the bottom and some standard provolone on top. I really love cheese. There will be beef in there somewhere.
Here's a couple finished pics. Everything came out awesome! I would definitely do this again.
Peace
