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Old 02-09-2008, 08:45 AM   #1
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put a foil pan under the meat to catch the drippings for
au jus...you can make a pan just by taking a big piece
and foil and rolling up the edges.
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Old 02-09-2008, 09:31 AM   #2
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Kimmal, I cook my pit beef over direct heat...not low heat. I take it to 130* like you are planning to do! I agree with the pan to catch the juice!
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Old 02-09-2008, 09:33 AM   #3
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Well you cook it till it hits 135 in the middle..however long that takes. Would talke a wild *ss guess of around 4 hrs. depending how cold is the meat and if the heat remains constant. Unless you got CAB or at least Choice Grade Sirloin you might should be thinking of somebody with a commercial grade slicer who can cut it thin enough to be edible. If the meat be tough..it hard to cut it thin enough to be chewable with a knife. The typical Select grade sirloin we get around here a person be fortunant to be able to stick a fork in the gravy.

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Old 02-09-2008, 10:57 AM   #4
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Here's how I like to do it.

Cook indirect between 250-275 degrees until you get an internal temp of around 100*. Then remove the roast and tent with foil and crank up your heat to around 425-450 degrees and finish the roast by grilling direct until you get an internal temp of between 125-130 degrees. Loosely tent again and let rest for 15-20 minutes before slicing. The roast will continue to cook several degrees while resting so take that into consideration for your finish temp.
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Old 02-09-2008, 11:10 AM   #5
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pit beef can indeed be tough....one of the few times I plug up
my meat slicer...rarely use it, but when I do, it's worth it.
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Old 02-09-2008, 11:53 AM   #6
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Quote:
Originally Posted by Captain Morgan
pit beef can indeed be tough....one of the few times I plug up
my meat slicer...rarely use it, but when I do, it's worth it.
It pays for itself!
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