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12# Top Sirloin w/ qView!

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joopster

joopster

Smoking Fanatic
Original poster
Dec 30, 2013
807
59
Auburn, IN
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!

Photo Apr 12, 21 23 27.jpg

Photo Apr 12, 21 23 27.jpg


Photo Apr 12, 21 23 32.jpg

Photo Apr 12, 21 23 32.jpg


Photo Apr 12, 21 27 30.jpg

Photo Apr 12, 21 27 30.jpg


Photo Apr 12, 21 32 36.jpg

Photo Apr 12, 21 32 36.jpg

 
What temp you going to cook at?

Looks like a fine chunk of meat.
 
I am guessing your going to pull it.

1 hour a lb?

I have never cooked one.
 
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...
 
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.  
 
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.
 
About 5 inches. Just got my charcoal basket finished...

6use9yzy.jpg
 
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!
 
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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