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12# Top Sirloin w/ qView!

post #1 of 19
Thread Starter 

I purchased a 12# Top Sirloin for my sons birthday 3rd birthday party.  There are about 13 mouths to feed.

 

I just rubbed in Worceschestire and 2 TBLS of SPOG.  I cut the fat cap as well, wrapped in Saran Wrap and have it resting in the fridge.

 

I am going to smoke this on my Mini WSM.  Any ideas about how long this might take?  I am planning on eating at 5 PM eastern.

 

Thanks!

 

 

 

 

post #2 of 19
What temp you going to cook at?

Looks like a fine chunk of meat.
post #3 of 19
Thread Starter 

How about 225?

post #4 of 19
I am guessing your going to pull it.

1 hour a lb?

I have never cooked one.
post #5 of 19

Oh my what a slab of pretty beef! I know this is going to be good.

post #6 of 19
Thread Starter 

I was actually going to cut it like a prime rib...family doesn't like medium so I was going to take it to medium, pull it and let it rest for a little bit.  I will eat medium and throw everyone else's sliced on the grill for a quick sear...

post #7 of 19
Thread Starter 

What I understand is that they cook alot quicker because it is a very tender cut of meat...Not alot of connective tissue to breakdown.  

post #8 of 19

I have never jumped out there with a big piece of beef before, well besides brisket. That is why I an watching how well you do.

post #9 of 19
How thick is it? Most roasts that I do only take a couple hours to get to an IT of 135. Course I'm usually cooking at a higher temp too, 265-285.
post #10 of 19
Thread Starter 
About 5 inches. Just got my charcoal basket finished...

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post #11 of 19

Nice basket, is your middle name MacGyver?

post #12 of 19

What a fabulous birthday party idea! I bet it's all amazingly delicious!!! Cheers!!!! - Leah

post #13 of 19
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Nice basket, is your middle name MacGyver?


No.

I will have the Brinkmann and mini wsm rolling at the same time later. I have corn on the cob to do as well!
post #14 of 19
Thread Starter 
post #15 of 19
Thread Starter 
post #16 of 19
Thread Starter 
Super windy out but holding temp at 230! Pecan and mesquite adding some flavor...
post #17 of 19

It hard to beat that pecan smoke.......

post #18 of 19
It's hard to beat the mini-WSM when it's windy! Especially if you use Keith's patented wind stop.

I would say at 230, that 5" roast should hit an IT of 135 around the 2 1/2-3 hour mark. Which is more rare than medium. Be sure and foil that bad guy for 45mins of rest time prior to slicing. Then grill the slices for the overdoner eaters!
post #19 of 19
Thread Starter 

Forgot to take finished pics...

 

We did throw the remaining in the crock pot and put it on a homemade biscuit for dinner.

 

It was great! Pulled apart very tender...

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