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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-09-2015, 05:02 PM   #1
Is lookin for wood to cook with.
Join Date: 06-14-15
Location: New Kent VA
Default 5 LB Bottom Round

2 1/2 hours on the wsm, about 275-300 on the dome.

Pulled it off at 135, edges were 145, let it rest 30 min.

Pretty much tastes like a big rare steak, imo.

Not the prettiest pic , i kept picking at it and eating the slices, lol

Wanted to try something other than ribs and pork today

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Old 08-09-2015, 05:17 PM   #2
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL

This looks very tasty...I'm sure it would make great sammies!

(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere
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Old 08-09-2015, 07:00 PM   #3
is One Chatty Farker
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Join Date: 04-20-14
Location: Saucier MS

Looks great man.. We smoke them and slice them paper thin for sandwiches. Makes a great steak sandwich smothered with cheese and onions.
Shirley Fabrication 30x84, Pitmaker Vault, Large & Mini BGE.
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Old 08-09-2015, 07:03 PM   #4
Smoke on Badger Mountain
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Join Date: 06-20-15
Location: El Dorado Hills, California
Name/Nickname : Josh

yum. 1 roll, 1/3lb of beef smoked cheddar and some bbq sauce with some zip. Great sandwich fixins

24"x48" Custom Offset, 22" Weber Kettle , Camp Chef 2 burner w/ griddle. An almost finished UDS
Insta @lumberjacksmokestack
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