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Boneless beef sirloin roast, Q-View to come

post #1 of 16
Thread Starter 

Well weekend if here and yesterday was no good for smoking at all, so today going to try a beef sirloin roast, Never tried one of these before but so far 3 smokes since getting my smoker and all came out well. I am shooting for a IT of 140 for nice med-rare and will start in about 30 min.I will be only using EEVO and MTL Steak spice YUMMY.

Pics to come as I know how much we all love food pics :)

 

Barry

post #2 of 16

Good luck, Barry...I'm in for the Qview!

 

Red

post #3 of 16

Sounds Great, Barry!!!

 

You slicing real thin for sammies???

 

 

Bear

post #4 of 16

I'm in as well thumb1.gif

post #5 of 16
Thread Starter 

Thanks guys, Well the Angus meat is in the smoker and it just hit 250 so now to wait and try NOT to fiddle with it.

 

Yup thin slices for yummy sammies, but I will just have to have a chunk for supper with taters :)

post #6 of 16
Thread Starter 

Well about 3 hours in and it has stalled at 130. Just going to wait it out and pull at 140, smells and looks amazing though, going to be very had to just let it rest and have a nap before digging in lol

 

Barry

post #7 of 16
Thread Starter 

As promised here is the Qview. :)

 

 

The package it came in

 

 

Ready for some EEVO and MTL steak spice goodness

 

 

All coated and ready

 

 

 

Nice TBS, smells amazing already

 

 

Resting, so hard not to touch

 

 

Rested about an hour, enough is enough, slicing time, bark is amazing.

 

 

Cut a few thick slices just to munch on, OMG yummy

 

 

Nice smoke ring and smokey flavor, I finally found wood chunks and not chips, that helped a lot keeping the smoke up.

 

Hope you all enjoy the view, now of to make me a sammich and put the rest in the freezer.

 

Not bad for a newbie, 4 smokes and all 4 came out great, I am totally hooked, even the "house manager" started to say, "is smoking meat all you can talk about?" she has a point :)

 

Barry

post #8 of 16

Looks delicious!!!

 

               Craig

post #9 of 16

looks awesome

post #10 of 16
Quote:
Originally Posted by wwdragon View Post

Nice smoke ring and smokey flavor, I finally found wood chunks and not chips, that helped a lot keeping the smoke up.

 

Hope you all enjoy the view, now of to make me a sammich and put the rest in the freezer.

 

Not bad for a newbie, 4 smokes and all 4 came out great, I am totally hooked, even the "house manager" started to say, "is smoking meat all you can talk about?" she has a point :)

 

Barry

 

Hi Barry - looks AMAZING!!!  Out of curiosity, how many lbs was the roast, about how long did it take you to get to 140F and what kind of wood did you use?  Doing one next weekend.

 

Thanks

 

Tom

post #11 of 16
Thread Starter 
Quote:
Originally Posted by teebob2000 View Post

 

Hi Barry - looks AMAZING!!!  Out of curiosity, how many lbs was the roast, about how long did it take you to get to 140F and what kind of wood did you use?  Doing one next weekend.

 

Thanks

 

Tom


Hey Tom,

 

It was about 4 pounds and took about 5 hours plus the resting, I was chasing temps that day cause of the wind, I used maple, hickoy and mesquite wood for the smoke.

 

Barry

post #12 of 16
Wow...that looks great. I'm going to have to give it a try.
post #13 of 16

That looks a lot like what i did for dinner last night drool.gifI have another large batch of food on the smoker now and can't wait for dinner!!

 

Smokin' in Cedar Park,

Robert

post #14 of 16

Looks mighty tasty, Barry!!!

 

 

Bear

post #15 of 16
Quote:
Originally Posted by wwdragon View Post


Hey Tom,

 

It was about 4 pounds and took about 5 hours plus the resting, I was chasing temps that day cause of the wind, I used maple, hickoy and mesquite wood for the smoke.

 

Barry

 

Thanks Barry!  I'll be trying one this coming weekend and will post with views (if it turns out LOL).

post #16 of 16
Work of art , there , brother. That looks fantastic. Mouth watering pictures. Nice job.yahoo.gif
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