Zz Yzx wrote:
> Hi all;
>
> I'm getting pretty good at pulled pork butt, beef brisket, and turkey
> on my WSM. But I'm at a point where I've "Been there, drank that ...
> errrrr, did that". Ditto ribs.
>
> What other cuts of pork or beef work? I'm looking for a large cut
> that benefits from smoke and works in WSM.

I've done a prime rib and regular sirloin roasts, taking them out when
they'll peak at med-rare after being foiled. In fact, I have one package of
thin sliced roast beef left that I'm going to make another batch of umm.. I
dunno... I haven't stuck a name to it yet... Basically, eggs benedict with
roast beef replacing the canadian bacon, and using something else other than
an english muffin. Say a biscuit or an Australian Toaster Biscuit. Texas
Benedict, perhaps?



--Brett