Made French dips for dinner tonight. So easy, cheap and delicious. $25 for 4 pounds and a little over 4 hours of low and slow.
I slathered this roast up with garlic infused olive oil for binder. Seasoned liberally with a buttery SPG. Smoked at 225 until internal of 130 was achieved. Let rest for 20 minutes before throwing in the fridge. Once cooled completely, I sliced thin and vacuum sealed in portions for my family. Dm if you have any questions!
by FulIChubb
9 Comments
JFC that looks soooo good man! 👍👍
Looks amazing. Can’t wait till I go to the store!!
This is one of my favorite things to smoke now. So delicious and cheap.
Well done! That looks amazing 👏
Looks great 👍 SPG = salt pepper garlic? I’m definitely going to try this out. I love a good beef dip sandwich
How long did it take to cool?
You have a deli slicer? Or how’d you slice it
Looks absolutely killer. What did you use to slice?
I should call her.