Smoking Sunday or Sunday Smoking

11lb whole round tip rubbed overnight (salt, pepper, garlic) smoked 4hrs (102F), foil wrapped and braised until (130F)

This was my second attempt at beef, I did a brisket and IMO it was a fail so I was a bit gun shy. This turned out excellent .
 

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I braised it in a foil pan with a cup or so beef stock, removed it and foil wrapped it and placed it in a towel lined cooler to rest for an hour or two, That produce some killer au jus that I ladled back into the pan of sliced meat.

I ain't a-feared of beef no more.
 

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