question to Rumrunner and others

Chef Wil

In your opinion, what is the best hunk of beef to put on the egg and cook for sliced beef and sandwiches, I'd like to be able to slice nice thin slices right off the egg using a sharp bread knife, after slicing all the bark off to then re-apply some rub and do it all over again, I know it will be cooked more than most like by the time I'm finished but I like the bark more than most anything on sandwiches. Thanks in advance.

Painter

Chef Wil,
I like sirloin tip.
Direct over 450° coals, turning every 5 to ten minutes until you get the crust you like.
Remove and rest for 10 minutes and carve off the outer bark and rinse, lather and repeat-Oops I mean throw back on the egg and repeat first step. Just one of may ways I suppose.
Bob
A little horseradish sauce goes well.

Chef Arnoldi

Chef Wil, TOP ROUND cooked indirect @ 250F & pulled @ internal temp of 145F
i inject it first with a dilution of soy sauce (1/4 cup + 3/4cup water, then add garlic powder - mix well)[p]use your favorite rub on the outside
let me know how it came out :>)[p]i did mine few month ago- sliced & frozen in small packs

Rumrunner

Chef Wil, I prefer a peeled top round wrapped with bacon or a rump roast (the triangular end of the bottom round). I inject with a 50-50 mix of Dale's Sauce and water, rub with more Dales, pepper and garlic.

tach18k

Chef Wil, best over all Tri-tip...Well when I do my tri-tips, I low and slow till the meat is 130, then I rest it for about 5 minutes then I char it to my likeness, then rest about another 10 minutes, perfect meat medium rare and no gray spots, mm,mm, good, the kids just love it for sandwiches, also if there are left overs it can ne reheated and served again or just left cold for even nicer
sandwiches. My favorite, I just slice it in the kitchen and eat it as is.