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Smoked round sirloin tip roast with Q-View

post #1 of 5
Thread Starter 

Here we go with my first smoking of a good sized beef roast meant for sliced roast beef sandwiches and I got some pics!  I say that with a "!" because I usually forget to get pics at each step.

 

I have been eye-ing these things at Sam's Club labelled "beef round sirloin tip cov".  A little searching around on SMF a few months back convinced me that it would be a good thing to try.  Many of the old-timers and more knowledgeable members had chimed in on previous threads.  Now, asking only for a slicer for Christmas, I put it off for a while.  Glad I did.  :)

 

Started off with a 11.46 lbs roast.  I couldn't really tell what it was when it was raw, but after cooking it started to reveal the different cuts that make it up when you get to slice it, look at it and taste it.  I simmered 2 cups of concentrated beef base with some garlic, black pepper, and fresh rosemary.  Once cooled, I injected it into the roast.  (I know this is technically a "no-no" so skip this step if you are uncomfortable with it)

 

Here's what I did:

 

Day 1

1530 - picked out roast.

1600 - shared huge slice of pizza with girls and headed home from market.

1800 - Injected roast with seasoned broth and seasoned outside with SPG and fresh rosemary.  Wrapped up and in the frig.

 

Day 2

1015 - Out of the frig and onto the counter to warm up.

1230 - On to the smoker with a 12" A-Maze-N tube full of red wine pellets from Todd and a water bath.  Initial temp of 210 but I know it climbs a little as things settle in.  I returned to it being 230.

1300 - Headed to parents' house to let my wife shoot her new Smith&Wesson M&P Shield 9mm. (Christmas present that finally came in)

1820 - Returned home and inserted temp probe and it read 122.  Whew! It didn't over cook while we were gone. I was worried because I have never done this cut of meat before, and the kids were on a rampage with the ammo.

1915 - Reached 136.  Pulled and covered with foil.

2030 - Wrapped up and put in the frig.

 

Day 3

 

1530 - Sliced the roast in half.

1535 - Introduced roast to my new friend named Hobart.

2100 - Sitting here fat and happy after having some really good french dip sandwiches.  I recommend doing this to anyone as it was not hard and turned out very good.

 

 

 

Pumped up and covered with SPG and fresh rosemary leaves

 

 

On the smoker with a drip pan and, in case you missed it, a 12" A-maze-N tube filled

with red wine pellets on the lower right.  I swear by this thing.  This is what I gave my

smokers for Christmas this year.  (Hey Todd, I need a discount once I hit ten, right?!)

 

I returned home to this........ a beef roast really close to being darn good and a beautiful

sky. Being the smoking Ninja that I am (not), I was able to capture both in the same picture.

 

 

 

That is a 1/2 roast, (5+ lbs roast) sitting up there.  It looks small on the slicer.  I am still

just so happy with the slicer that my family bought me.  Coolest gift since I received my

.410 shotgun in the 3rd grade.

 

A plate full of straight up carnivore goodness.  Extra thin!!!! Thanks to the present that my

girls gave me.

 


Edited by JaxRmrJmr - 1/20/14 at 8:24pm
post #2 of 5
Wow, that looks great! Great step by step too...definitely will help when I tackle something like that. I might have to invest in a slicer....so many guys on here have them...I'm getting kitchen equipment envy haha
post #3 of 5
Thread Starter 

Besides the smoker and smoking gadgets, I think I would put a good and big slicer right up there as the next essential to buy.

 

In all seriousness, I would practice with my smoker and then invest in a good thermo-probe, then a good slicer.


Edited by JaxRmrJmr - 1/20/14 at 7:40pm
post #4 of 5

Nice!  That RB looks delicious.  Very thorough and detailed post...thanks for sharing!

 

points1.png

 

Red

post #5 of 5

I think a meat slicer might be on my Christmas list next year. I would love to make my own smoked roast beef for sandwiches.

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