Well my Step-Daughter decided she wanted to come back home after being in Montana for three years, I guess she just missed me that much! So my Sister suggested we have a family dinner to welcome her back (I think she just wants some more of my smokey goodness) The local grocer had sirloin tips on sale this week (not a great price but not bad) so I picked up a 10.66 pounder. This morning I trimmed it a bit, got some fat off so the seasonings would stick to the meat and not fall off with the fat. Took off less than half a pound so it still weighs in at over 10 lbs. I had thought about cutting it in half but couldn’t find a place I really wanted to cut and keep two equal and uniform looking roasts so I decided to just do it whole. I rubbed it down with some Thick Lea & Perrins then a little Montreal Steak Seasoning mixed with a lot of SPOG. One side of it was kind of open with thinner edges so I tied it up nice and tight with some butchers string. I wrapped it in plastic wrap and stuck it in the fridge for a 24 hour soak. I’m going to smoke it tomorrow with Chef JimmyJ’s Au Jus and some corn on the cob and make some mashed potatoes. I want to take it to 130*, nice and med rare and let it rest for an hour or so. Planning on dinner around 5 or 6 so I have a little window there but am still not sure how long it will take. I have read 30 – 45 mins/lb and that would put it 5 – 7 hours. JJ told me on another thread he thought under 4 hours. If anyone else has done a sirloin tip this big Please let me know how long it took or I am planning on 5 hours, I’m taking JJ’s advice and adding a little cushion to it. If it gets done early no problem but I don’t want it to be late.
Thanks!
Here’s a few pics of the big boy:
Tune in tomorrow............
Thanks!
Here’s a few pics of the big boy:
Tune in tomorrow............
