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Top Sirloin Q-view?....but of course

post #1 of 13
Thread Starter 

I got this 10# Top Sirloin for a deal so I'm going to make some nice rare roast beef for Sunday dinner then slice it thin for sammies. I'm also going to make Au Jus with the drippings.

Here is the start, I trimmed some fat and rubbed it with thick Lea&Perrins and Monteal Steak Seasoning last night:

 

Great price on this fine cut of beef

label.jpg

 

Rubbed and Ready

rubbed.jpg

 

Wrapped and is now resting in the fridge

wrapped.jpg

 

 

I plan on smoking at 225* with hickory and taking it to 135* IT then foiling and letting it rest. I have one question, when resting in foil should I put it in a cooler or just let it sit out?

 

More views to come.....Thanks for looking.

post #2 of 13

I recommend the cooler.  It will stay warm (aka out of the danger zone) that way.  BTW ...nice start.

post #3 of 13

wouldn't 135 still be in the danger zone?

post #4 of 13
Thread Starter 

Thanks Bama, I'll wrap it in a blanky and keep it warm while it naps.

 

I haven't injected or probed it and won't and everything i have read on here was 135* is the right temp for rare.

post #5 of 13

I would rest it on the counter for 30 minutes max then slice it. If you want it rare, take it off at 125, and the carryover will take it to 135 in about 30 minutes with a foil tent on it sitting on the counter. IMHO, the best way to eat it is let it cool, refrigerate it overnight then thin slice it for sammies the next day.

post #6 of 13
Thread Starter 

Well it came out pretty good

 

102_0445.JPG

 

Au Jus

102_0450.JPG

 

Right before the foil

102_0448.JPG

 

Cut a few thick slices for dinner with my Father

102_0451.JPG

 

Tomorrow I will introduce it to my slicer and vacuum sealer and then it's French Dip's for lunch for awhile.

post #7 of 13

Very nice.  That looks tasty.

post #8 of 13

 Did you take it off at 125 or 135

   Nordo0

post #9 of 13
Thread Starter 

I pulled it at about 135, left it in the foil and in a cooler for about an hour and that's how it came out.

Here it is after being in the fridge overnight and then sliced thin for sammies:

 

102_0456.JPG

post #10 of 13

Looks like great roast beef to me.

post #11 of 13
Question, What wood did you use ???? I have been curious about the different woods that people use for different meats and how do the flavors work for them.....
post #12 of 13
Thread Starter 
I used hickory. I guess my taste buds aren't that sensitive, I've used apple, cherry, hickory, mesquite on different meats and I really can't tell any difference but then again I probably used different seasonings. I've never just used one set of seasonings and the same cut of meat and different woods, maybe I should give it a try. A good excuse to smoke lots of meat.
post #13 of 13

Beautiful work ! 

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