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Opinions wanted

post #1 of 13
Thread Starter 
Have a 3 lb angus spoon roast. Would like opinions on wood chips, temp, cook time.
post #2 of 13

Well my opinion is this......


Wood = mix of cherry and hickory :o)


Id smoke it at say 250F


Pull it when it reaches 135F internal temp and let rest for 30 minutes.....



post #3 of 13
Thread Starter 
Thanks anything said is useful
post #4 of 13

First let me say.....Thanks for your Service (Ex Navy here)  second......what kind of smoker ya using?

post #5 of 13
Thread Starter 
Thanks Semper FI a custom stainless vertical electric with 1100 watt coil burner 16" x 2' pipe
post #6 of 13
Thread Starter 
post #7 of 13

Sweet looking rig!!!   I like my roast beef to be a nice and rare.....although I am slicing mine for sammies,   If you like yours a bit more medium take it to about 145F or so.  Always let it rest...that will allow the juices to get back into the meat and not come out all over your cutting board :o)



post #8 of 13

Got me spinning on this one?


Never heard of a "spoon roast" until I saw this thread. I hate the regional marketing terms that are used to sell us mystery beef!


Google seems to be of no help?


Everything from it is a top sirloin roast?  Or to it is a ball tip?


Could it be a kissin cousin of the sirloin tip?


Maybe Pops could help us sort this one out?


Good luck and good smoking.

post #9 of 13
Thread Starter 
Top serloin
post #10 of 13

If it is a top sirloin?


I like hickory on beef.


In Texas I understand anything but mesquite is dam near illegal?


I would take it to about 130 to 135 and loosely tent with foil for a 20 to 30 minute rest.


Slice about 1/4 inch across the grain.  If really top sirloin, you could get by with a little thicker slice.


Be sure to slice only what you plan to eat that meal.  Fridge the rest and slice the cold meat thinner for sandwiches.


This would be for about med-rare.  Adjust to the taste of you and yours!


Good luck and good smoking.

post #11 of 13

Careful taking it too high , I just did a small piece of top Round . Trish wanted to take it up and pull it like a Butt. Now I know to take a leaner cut oft to Med. or so and slice it for Sammies.  Doesn't work like a Brisket. :icon_eek:


All is not wasted , though . . . I'll slice super thin and make an Au-jus for French Dip Sammies.


Have fun and . . .

post #12 of 13

A spoon roast is a roast made from the top sirloin butt.  Like a roast of sirloin steaks.  Very common name from neighborhood farmers, it is what you'd serve to your best company on Sunday Dinner.

post #13 of 13

Thanks as always, Pops!


While they can vary, a really good top sirloin is one of my favorite cuts from the beef.


Good luck and good smoking.

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