or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Top Sirloin Q-view?....but of course
New Posts  All Forums:Forum Nav:

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

post #1 of 18
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



Rubbed and Ready



Wrapped and is now resting in the fridge




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 18

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

post #3 of 18

wouldn't 135 still be in the danger zone?

post #4 of 18
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 18

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 18
Thread Starter 

Well it came out pretty good




Au Jus



Right before the foil



Cut a few thick slices for dinner with my Father



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 18

Very nice.  That looks tasty.

post #8 of 18

 Did you take it off at 125 or 135


post #9 of 18
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:



post #10 of 18

Looks like great roast beef to me.

post #11 of 18
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 18
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 18

Beautiful work ! 

post #14 of 18

Oh baby!

post #15 of 18
Looks great sliced up really nice!
post #16 of 18

Looks Great !!!



post #17 of 18

WTH ?  A 3 year old thread ?

post #18 of 18

I was getting excited for the roast beef I made.  Sorry.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Top Sirloin Q-view?....but of course