Sirloin tip for sammies

bookem

Smoke Blower

Original poster

Oct 21, 2011

76

11

Appleton, WI

• Jan 16, 2013

• #1

I picked up a whole sirloin tape to smoke up to make some roast beef.  Grocery store had it on sale for $2.50/#, but only if you bought them whole.  Problem I'm having, this thing is huge.  It's 12#, a little bigger than a bowling ball.  What am I supposed to do with this thing?  Do I smoke it whole and then cut it and slice it, or do I cut it in half or quarters and smoke and slice it that way?

Thanks for the advice.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 16, 2013

• #2

A bit more info, type of smoker, time frame you're shooting for,etc.

 

bookem

Smoke Blower

Original poster

Thread starter

Oct 21, 2011

76

11

Appleton, WI

• Jan 16, 2013

• #3

I have an ECB and a MES 30, would probably use the electric because of the cold.  Right now it's in the freezer, so I am not rushing anything, and I wouldn't be cooking for anyone, just for lunches.  I would just try and take it to 135 internal, and time wouldn't be as much of an issues as the single digit temps they are projecting here over the next couple of weeks.

 

venture

Smoking Guru

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Aug 1, 2008

6,948

73

Central California

• Jan 16, 2013

• #4

In general?  I like to cook meat in the larger portions.

Having said that, two 6 pounders would not be considered cooking little bits of meat?

Keep it rare.  Slice it thin and across the grain as best you can.

You will enjoy many wonderful sandwiches!

Good luck and good smoking.

 

toby bryant

Smoking Fanatic

Nov 19, 2011

370

21

Canal Winchester, Ohio

• Jan 16, 2013

• #5

$2.50/lb. 

 that rocks!  I agree with Venture, cut it in half and smoke two 6 pounders.  I love homemade roast beef, best sammies ever! Good luck and enjoy. 

 

chef jimmyj

Gone but not forgotten. RIP

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SMF Premier Member

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May 12, 2011

22,172

7,150

• Jan 16, 2013

• #6

 The Grain pretty much runs the length of the meat. I  would  Quarter it lengthwise so you can slice across the Grain and quartering will give the extra surface area for all the Seasoning and great Bark that adds flavor. It will fit in a Slicer better too. If you are not in any hurry you might try Brine Curing a piece or two up for Pastrami...Good Stuff!...JJ

 

bookem

Smoke Blower

Original poster

Thread starter

Oct 21, 2011

76

11

Appleton, WI

• Jan 17, 2013

• #7

Shoot, I hadn't even thought about pastrami.  I'll have to do half of each.  Maybe have to get it out thawing so I can cook it for Super Bowl weekend.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jan 17, 2013

• #8

I will second JJs recommendation on the strami, though I haven't tried it yet.

I have long wanted to do a silverside (bottom round) for pastrami.  I understand the silverside is preferred for corned beef by the Aussies.  Makes sense to me and I would like to try it.  Something a little more lean than the brisket often used here. Now if I just had the dedicated fridge for curing?  Also saves the brisket for?  Well....brisket!

Good luck and good smoking.