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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.


Sliced thin with an electric slicer.

Also threw on some wings, dusted with Willingham's Original rub and smoked with cherry.

Served with sourdough rolls, sliced white onion and horseradish mayo. Incredibly DELICIOUS and easy! And the wings disappeared withing minutes.


My best friend brought me an early birthday gift. She knows I love everything pickle, so I am in heaven. Such a thoughtful gift.

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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