Some Sirloin Tip for sliced roast beef sammie :-)

Discussion in 'Beef' started by demosthenes9, Apr 6, 2014.

  1. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.


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


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


    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.)


    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   [​IMG]
     
    Last edited: Apr 6, 2014
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Oh yea. I am watching this one.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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

    disco Smoking Guru OTBS Member SMF Premier Member

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

    Disco
     
  5. Nice collection of beef - that will be a lot of good eating  [​IMG]   This should be a good smoke so I'll follow along  [​IMG]   Are you using hickory, cherry & oak or hickory, cherry & maple?
     
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Its hickory, maple and cherry. I use it alot.
     
  8. 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  [​IMG]
     
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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   [​IMG]  [​IMG]  .

    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.
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Electronics , they can fail at any time.
     
  11. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.  [​IMG]
     
  12. Glad you're temps are ok - that would have been a shame!!
     
  13. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Thanks, me too !!    I was raised to believe that over cooking meat was a sin.   :)
     
  14. 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!
     
    Last edited: Apr 6, 2014
  15. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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 likes this.
  16. Sounds like you'll have some happy friends!
     
  17. 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.
     
    Last edited: Apr 7, 2014
  18. 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.
     
    Last edited: Apr 7, 2014
  19. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.
     
    Last edited: Apr 7, 2014
  20. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    I'm sure you have plenty of friends  [​IMG]    That said, you have a freezer ?   [​IMG][​IMG][​IMG]
     

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