Originally Posted by kimmal
Going to be doing Q'ing up some beef and drumettes (going to use the Roadside Chicken recipe) this weekend for my son's 7th B-day party. My friends really like it when I smoke a beef roast and then shave it up nice and thin and make sandwiches (call it pit beef or french dip sandwiches, whatever you want). Usually I've used Sirloin Tip roasts, but was wondering if I'd get any additional taste by using a Top Sirloin roast?
Happy July 4th to my friends south of the border
Sirloin Tip, Top Sirloin, Top Round, Bottom Round will all work, buth the sirloin will have more flavor. I would suggest a reverse sear on whichever you decide and to pull no hotter than 130º internal temp. Now I'm starving for a pit beef sammich!!!