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Pit beef and the Daytona 500

FluffybFluffyb Posts: 1,815
edited November -1 in EggHead Forum
We had our annual Daytona 500 party yesterday. Think we created a few new race fans. I cooked Pit Beef, thanks to WessB's site and Large Marge and others for the inspiration. What an easy and delicious cook, everyone went crazy for it.

Rubbed 2 6 pound sirloin tip roasts with a combination of DP Cowlick, The Pig rub and garlic powder. Put in Ziplocks and refrigerated over night. Put them on the Egg at 375 for about 2 hours with hickory, until 130 internal. Then wrapped and refrigerated overnight again.
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Sliced thin with an electric slicer.
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Also threw on some wings, dusted with Willingham's Original rub and smoked with cherry.
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Served with sourdough rolls, sliced white onion and horseradish mayo. Incredibly DELICIOUS and easy! And the wings disappeared withing minutes.
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My best friend brought me an early birthday gift. She knows I love everything pickle, so I am in heaven. Such a thoughtful gift.
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The rain cleared leaving stunning views of the mountains. The snow level is lower than anyone has seen out here. Heard there was a 2 hour wait for the tram that goes to the top of this mountain, Mt. San Jacinto.
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