Smoke to 130 and slice and serve with mashed taters and gravy if ya dont like the thin slice sandwich gig...Either way it's gonna be good
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Originally posted by BBQ Bob View PostHi ya'll... been a bit.... what should i do with this? Its small....
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Here's what I like to do with Sirloin & Sirloin Tip:
http://www.smoked-meat.com/forum/showthread.php?t=19823
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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