Some Sirloin Tip for sliced roast beef sammie :-)

demosthenes9 · Apr 6, 2014

Whole Sirloin Tip was on sale this week so I got some. Here's 4 tips that have been halved and tied into 8 3 - 4 lb roasts. Yummmm.

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demosthenes9
Apr 6, 2014

Here's 4 more tips that were also halved and tied into 8 3 - 4 lb roasts. Double Yummmmmmmm.

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demosthenes9
Apr 6, 2014

Here's all 16 of them in a group shot.

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demosthenes9
Apr 6, 2014

Rubbed them down with some EEVO then coated with some coarse ground pepper and kosher salt. Nothing fancy, then again, no need to be.

Here's all 16 hanging out in my Smoke Hollow 44 just waiting to be bathed in some Hickory, Cherry and Oak (Todd's Pittmaster's Blend.)

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demosthenes9
Apr 6, 2014

You might only see 8 at first glance, but if you look close you can see that there are 4 roasts per rack.

Smoker was rolling along at 240ish before I put the meat in. As you might guess, putting in that much cold thermal mass seriously dropped the chamber temp. It went down to 150ish.    I loaded 4 roasts at a time and kept the door closed in between trips back into the house to get the next 4.

Plan is to take them all to about 125ish, then foil and wrap.   Not going to do a mass removal, instead, like with good bourbon, I will check each one individually and pull when they hit the desired temp.

More pics to follow

pc farmer · Apr 6, 2014

Oh yea. I am watching this one.

dirtsailor2003 · Apr 6, 2014

That's a nice load of meat! Gonna be good sandwee makings!!!!

disco · Apr 6, 2014

No one is asking where the beef is on this post. Watching!

Disco

smoking b · Apr 6, 2014

Nice collection of beef - that will be a lot of good eating

This should be a good smoke so I'll follow along

Are you using hickory, cherry & oak or hickory, cherry & maple?

demosthenes9 · Apr 6, 2014

Smoking B said:
Nice collection of beef - that will be a lot of good eating

This should be a good smoke so I'll follow along

Are you using hickory, cherry & oak or hickory, cherry & maple?

It's Pittmaster's Choice from Todd at Amazen, and iirc, it's Hickory, Oak and Cherry. Guess I forgot to mention that I'm using 2 AMNTS's in my propane smoker.

pc farmer · Apr 6, 2014

Its hickory, maple and cherry. I use it alot.

smoking b · Apr 6, 2014

c farmer said:
Its hickory, maple and cherry. I use it alot.

Yup that's why I was wondering - there is another place that sells a mix that is hickory, oak & cherry but it's not called Pitmaster's Choice. Just wanted to be sure - it should be smelling pretty good around your place

demosthenes9 · Apr 6, 2014

Whew, just had a freaking panic attack. Some of my Mavericks gave me some false readings, telling me that some of the roasts were already over 150 degrees

.

Cussed a whole bunch then took a close look at the loins in question. Too light, too soft and too jiggly for something that was supposedly that high. Pulled the probe from my latest Maverick and checked each of the loins, and it showed them to be around 100 degrees. PHEW.

Weirdest thing is that I did the boiling test on my older Mavericks recently and all of them registered 210 - 212 !! Go freaking figure.

pc farmer · Apr 6, 2014

Electronics , they can fail at any time.

demosthenes9 · Apr 6, 2014

Demosthenes9 said:
It's Pittmaster's Choice from Todd at Amazen, and iirc, it's Hickory, Oak and Cherry. Guess I forgot to mention that I'm using 2 AMNTS's in my propane smoker.

c farmer said:
Its hickory, maple and cherry. I use it alot.

Smoking B said:
Yup that's why I was wondering - there is another place that sells a mix that is hickory, oak & cherry but it's not called Pitmaster's Choice. Just wanted to be sure - it should be smelling pretty good around your place

Damn, I SWEAR Todd's website used to say Hickory, Oak and Cherry :).

I just double checked after reading these posts and sure enough, it says Hickory, Cherry and Maple plain as day.

smoking b · Apr 6, 2014

Glad you're temps are ok - that would have been a shame!!

demosthenes9 · Apr 6, 2014

Smoking B said:
Glad you're temps are ok - that would have been a shame!!

Thanks, me too !! I was raised to believe that over cooking meat was a sin. :)

bbqgeekess · Apr 6, 2014

Holy Moly, why 16 roasts! Who you cookin' for? Can't wait to see one of them sliced! Hrm maybe my Bandera could squeeze in 16 roasts.. maybe not lol. That's a lot!

demosthenes9 · Apr 6, 2014

bbqgeekess said:
Holy Moly, why 16 roasts! Who you cookin' for? Can't wait to see one of them sliced! Hrm maybe my Bandera could squeeze in 16 roasts.. maybe not lol. That's a lot!

It's an efficiency thing. I don't like to fire up the smoker to just cook 1 or 2 of something, so I mention to some people (or on Facebook) that I'm going to be smoking whatever and people ask me to smoke some for them as well.

With these roasts, I'll chill them in the fridge tonight and then break out my slicer tomorrow. Once they are all cut, I'll vac pack 1 lb per bag and people can come and pick them up.

smoking b · Apr 6, 2014

Sounds like you'll have some happy friends!

bbqgeekess · Apr 7, 2014

Demosthenes9 said:
It's an efficiency thing. I don't like to fire up the smoker to just cook 1 or 2 of something, so I mention to some people (or on Facebook) that I'm going to be smoking whatever and people ask me to smoke some for them as well.

With these roasts, I'll chill them in the fridge tonight and then break out my slicer tomorrow. Once they are all cut, I'll vac pack 1 lb per bag and people can come and pick them up.

That's very cool! I wish I had more friends like that to have an excuse to load up my Bandera and tend a fire all day.

bbqgeekess · Apr 7, 2014

Demosthenes9 said:
Smoker was rolling along at 240ish before I put the meat in. As you might guess, putting in that much cold thermal mass seriously dropped the chamber temp. It went down to 150ish. I loaded 4 roasts at a time and kept the door closed in between trips back into the house to get the next 4.

I guess if I were to load my Bandera like that I'd crank up the fire with many small splits right? Maybe it wouldn't drop too much. Is your smoker 230V or 110V? I wonder how many more BTU's the Bandera can put out compared to the Smokey Hollow.

demosthenes9 · Apr 7, 2014

bbqgeekess said:
I guess if I were to load my Bandera like that I'd crank up the fire with many small splits right? Maybe it wouldn't drop too much. Is your smoker 230V or 110V? I wonder how many more BTU's the Bandera can put out compared to the Smokey Hollow.

Yeah, that should do it. Next time I load mine with this much, I'll probably preheat to over 300 and then adjust as needed. It's a propane smoker with dual 12K BTU burners. Have no idea how as to how many BTUs the Bandera can reach.

demosthenes9 · Apr 7, 2014

bbqgeekess said:
That's very cool! I wish I had more friends like that to have an excuse to load up my Bandera and tend a fire all day.

I'm sure you have plenty of friends

That said, you have a freezer ?

Some Sirloin Tip for sliced roast beef sammie :-)

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