Originally Posted by Vandy
I am new to the site, and was wondering if anyone has smoked a beef baron? I have one that is around 25-30 lbs and dont know where to start.
The reason I am trying this is my father barbequed one 20 years ago,and now I want to smoke one.
Thank you for any help you can give.
Must admit that I had to do some checking on this one as I wasn't familiar with a "Beef Baron" cut. What I found is that it's either a double sirloin (England and Canada) or a Top/Inside Round (in the US).
Either way, rub it with olive oil and season heavily with kosher salt, coarse ground pepper and garlic powder (or granules). Smoke at 225 degrees with hickory, cherry, oak, or some combination therein. Take the internal temp to 130 for a nice mid rare.
How long it will cook depends on the overall thickness of the loin, but you are probably looking at 5 hours minimum for mid rare.
If someone is up to manhandling the beast, it would be really nice to take it to 120 internal temp on the smoker, and then put it on a nice hot grill (500+ degrees) and roll/flip it around to do a reverse sear. . This will give it a nice crispy crust on the outside while keeping it mid rare throughout.