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Sliced roast beef?

Could someone give me some guidance on how to roast beef (i.e. sliced for samiches) what cut of beef, times, etc.[p]Thanks![p]TNJake


  • WessBWessB Posts: 6,937
    Check out my Pit Beef the cooks section of my website....It`s definately the way we prefer to do it...[p]Wess

  • WessB,

    Thanks! Keep having trouble pulling up pics from your site today. Whats your method direct or indirect, pan or rack can't see full pic. Sorry!

  • WessBWessB Posts: 6,937
    I just checked and the pics are loading for me, so not sure what that deal is...either way...definately direct for pit beef.[p]Wess

  • WessB,
    Why do you say direct? I just finished 3 eyes indrect are you telling me I am going to have a problem.

  • WessBWessB Posts: 6,937
    Not at all...only saying what we prefer...tis why they make chocalate and vanilla..enjoy what you do and we will enjoy what we do....thanks to this forum we get to experiment what others call the best....then we each his own...[p]Wess

  • TNJake,
    I do all the rough cuts low and slow. Any brisket recipe will work just fine. Wrap only if you want to hurry along other wise sit back and relax. Chuck and round roast are great. Pop

    Willis Tx.
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