Quote:
Originally Posted by madwi
I have a couple pounds of top round I tossed in about 9:30 this morning. Going to make french dip sandwiches for dinner.
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I’m experimenting. Last time I went 6hrs and finished in the oven on broil. They turned out awesome. I bought two racks this time. I’m going to do one the same way and then push the other to 8 hrs. Last time I did all dry rub, so I think I’ll experiment and sauce a section for each batch and see how the broiler does on finishing off the sauce.