beef round sirloin tip roast (finished) lots of qveiw

Discussion in 'Beef' started by boykjo, Apr 30, 2011.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Will be smoking this tomorrow... Went to sams to get a whole brisket and all the had was the flat for 3.98 per lb. so I wound up buying this roast. I did some searches on these sirloins and decided I will be experimenting with this one. I will be cutting this in two and I'll smoke with applewood at 225 till it reaches IT of 150 then wrap in foil. 1 to rest and be sliced up for sammies and one to slice up and plate.... I was going to inject some brine but decicded  not to so I injected it with swansons chicken broth and its resting in the frige till tomorrows smoke

    Willl post pics of the smoke on sunday

    [​IMG]

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  2. Patiently waiting...can't wait for more Views!![​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great buy. Sirloin tip makes some of the best roast beef sammies on earth. This one was pulled at 135. If you pull it at 150 it will be med/well after you rest it. If that's what you like great. We like it a little on the rare side. This one is med/rare. I like them rare & the next one I do I would pull it out at 125.

    [​IMG]
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    If it was up to me I would pull it at 135 but the wife likes it medium...she dont like it red........Hey....I'm cuttin it in two... I'll pull one at 135....... thanks al and craig for the heads up.....nice roasts you two smoked...............
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Al's is my all time favorite for Roast Beef sammies.

    I agree with you though about pulling it at 135˚. That would also be pink from wall to wall, but the blood is warm, instead of cold.  [​IMG]

    Bear
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    Great lookin start there Joe, I'll be waiting for the Qveiw.
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sirloin went in the braunfel offset at 1250hrs. Temp sitting right at 221 degrees..... baby sitting the smoker but I dont mind.... I love my offset. Everything I cooked on  it come out great...

    sirloin out of pkg

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    sirloin cleaned up

    [​IMG]

    sirloin split and rubbed with john henrys pecan rub.. forgot to plan a pepper rub like als and craigs so i winged it. JH pecan rub is awsome. I highly recommend it.

    [​IMG]

    on the smoker

    r[​IMG]

    waiting patiently

    [​IMG]
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start to some fine eating
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man that's a nice looking hunk of beef!
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Lookin good joe, Wish i was there hangin out with you tendin the smoker!
     
  12. roller

    roller Smoking Guru SMF Premier Member

    Good luck !!!!!
     
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Nice back yard too!!

      Craig
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Good start!

    Nice light smoke going there!

    I think I'll sit here awhile, and smell that smoke.

    Can you hand me the sports section from the sidewalk there???

    I want to see if the Phillies set any more records.

    [​IMG]

    Bear
     
  15. solaryellow

    solaryellow Limited Mod Group Lead

    I am constantly surprised how cheap that particular cut of meat is when there is so much you can do with it. Can't wait to see what you end up with Joe. If you want to bring some samples to Lexington next weekend I will trade you for an opportunity to work on a real smoker. [​IMG]
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    im at a stall at 129...........been on at 1259 and its now 1820. the 4 hr rule is out the window......my laptop power cord is on the blink... went to best buy and they wanted 80 bucks... just ordered one from amazon for 12 dollars
     
    Last edited: May 1, 2011
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    That's one powerful stall you got goin Joe  [​IMG]
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    still at 129.....what a stall..............bumped temp up to 275,,,meat is getting softer and juice is coming  out when i relocated probe... need to get to 135 and will pull. hopefully it will be soon... the beers keep opening up.. waiting. [​IMG]
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    temp finally going up........ dag gummit.... too many beers...[​IMG] 2226hrs about 10 hrs pics to come. will foil and slice tomorrow
     
  20. Wow Megga Stall Joe...Hope it wasn't for dinner tonight!!!
     

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