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I need help with cooking 25 lb. Sirloin Roasts over a pit with hardwood.

post #1 of 5
Thread Starter 

Help Me Please if you can!    I have taken on the task of preparing 12-25 lb. Sirloin Roasts in two weeks for our church's OXTRAVAGANZA. I will be cooking the roasts over an open pit fire using naturally dried cherry wood and would like some professional help on the subject. In the past the quality of the meat for the pulled beef sandwiches has been off and on from a quality cooking standpoint at best and I am hell-bent on providing the best tasting beef ever used. I have all the necessary equipment for use including dual probe wireless thermometer by Ivation, a thermopen digital meat thermometer and an infrared thermometer. We will be digging a pit for 2 fires, one main pit for the cooking and one smaller pit for hardwood to hot coal conversion. Both fires will be burning continuously for 3 days doing our best to keep the heat at the spit level at 250 degrees F. I would like to hear what you might say about :

 

1) rub or no rub

2) injection or no injection

3) How long before cooking to rub and to inject

4) Sirloin or Chuck Roast for pulled sandwiches with and without BBQ sauce. Why?

5) Would you suggest an automatic slicer or making slices every two inches then shredding with bear claws?

6) How long to let rest before cutting ( I was figuring at least one hour for this size roast.

 

I know and understand that this is a lot to ask for one post, but if this is not the right place to ask these questions, who would you suggest I check with?

I'm trying to do a good thing here for my church and hopefully (with your help) I'll be able to provide the best final product they've ever had.

 

Have a safe time smoking this summer and thank you for your help!

Sincerly hillj3874

post #2 of 5
Quote:
Originally Posted by hillj3874 View Post
 

Help Me Please if you can!    I have taken on the task of preparing 12-25 lb. Sirloin Roasts in two weeks for our church's OXTRAVAGANZA. I will be cooking the roasts over an open pit fire using naturally dried cherry wood and would like some professional help on the subject. In the past the quality of the meat for the pulled beef sandwiches has been off and on from a quality cooking standpoint at best and I am hell-bent on providing the best tasting beef ever used. I have all the necessary equipment for use including dual probe wireless thermometer by Ivation, a thermopen digital meat thermometer and an infrared thermometer. We will be digging a pit for 2 fires, one main pit for the cooking and one smaller pit for hardwood to hot coal conversion. Both fires will be burning continuously for 3 days doing our best to keep the heat at the spit level at 250 degrees F. I would like to hear what you might say about :

 

First off you don't list where you are from. An OX Roast means very different things depending on where you live. In some areas big hunks of meat are Spit Roasted and sliced to order off the turning roast. In other areas the meat is placed in a Pan with veggies, Beef Broth and Onion Soup mix and slowly Baked and/or Braised. I have been to an Ox Roast that was giant pots of Boiled Shredded Beef slapped on a Bun!

 

1) rub or no rub. I would add a Rub. Keep it simple, Salt, Pepper, Onion and Garlic

2) injection or no injection. Since you are feeding lots of people, I would not inject. There is a risk of introducing Bacteria to the center of the meat and a Big Sirloin may take too long to get over 140°.

3) How long before cooking to rub and to inject  24 hours or more.

4) Sirloin or Chuck Roast for pulled sandwiches with and without BBQ sauce. Why?  Sirloin is better Sliced, Chuck has a lot more connective tissue and fat. When cooked up to the point that it is falling apart, all the Gelatin and Fat will make for a more juicy and flavorful Pulled Beef. Sandwiches are usually served with Prepared Horseradish and sometimes a small cup of Au Jus for dipping the sandwich. Ketchup close by for them that like it. If you want to, have BBQ Sauce in bottles to squirt on if they want.

5) Would you suggest an automatic slicer YES if spit roasting Sirloin. or making slices every two inches then shredding with bear claws? YES for the Pulled Chuck Roast.

6) How long to let rest before cutting ( I was figuring at least one hour for this size roast. The Sirloin slices best Cold. It is then reheated in a pan with the Au Jus and put on a sandwich.This makes feeding lots of people fast!

If it can't be cooked ahead. Cook and rest an hour or two and slice. Again reheat in Au Jus, ASAP and make sandwiches to order. Same with the Pulled Beef. Add a flavorful Au Jus and pan up. Make sandwiches to order. In both cases, once Sliced or Pulled...KEEP THE MEAT OVER 145°F AT ALL TIMES!!! 

 

I know and understand that this is a lot to ask for one post, but if this is not the right place to ask these questions, who would you suggest I check with?

I'm trying to do a good thing here for my church and hopefully (with your help) I'll be able to provide the best final product they've ever had.

 

Have a safe time smoking this summer and thank you for your help!

Sincerly hillj3874

post #3 of 5
Thread Starter 

Chef Jimmy,

 

My name is Joel and I live just east of Cleveland, Ohio. I want to thank you for your input and professional suggestions. I've been cooking, grilling and smoking for at least 45 years and organized the first Cleveland Area Chili Cook-off for Autism about 10 years ago. I have done pit roasting for a long while now but have never pit roasted beef this large. I want to go low and slow and I want to thank you for the heads up on the injection being a possible problem when doing such large roasts and feeding to the public. Food Safety is our first concern and wouldn't want to take any chances as you suggest! I am looking to make the meat as flavorful as possible and will be serving it in the manner you suggest. I was going to inject with a combination of real honey vinegar and garlic with which I've had great success. I'd love to know if you have a killer recipe for the rub that might be differrent from the one I use which is similar to Steven Raichlens rub recipe for beef. Thank you again for your time and suggestions. I'll let you know how things turn out. Joel Hill  

post #4 of 5

Welcome to the SMF Family Joel. Here are my go to Rub recipes for Beef depending on my mood. I threw in the Au Jus recipe in case you wanted to try it. It is very popular around here and can be made in an Oven or pit,depending on the design. If you have experience with smaller Beef Roasts, is there any reason you can't cut these big 25 pounders down to a more familiar size...JJ

 

Run for the Border Rub

 

One for the Chili Heads!

 

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred 

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

 

Optional:

1T Tomato Powder

2T Turbinado Sugar (Sugar in the Raw)

 

Makes 3/4 to 1Cup Rub.

 

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Black Pepper, Cayenne Pepper and Chipotle Powder. All the ingredients except maybe the Tomato Powder is available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili...JJ

 

This is a popular recipe I have done with Pork, Brisket or just Hamburger. Depending on what I have on hand I will mix the meats...

 

 

Bubba Beef Rub

 

Good on anything Beef. Burgers and Steaks too!

 

2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1T Dry Lemon Peel (optional)

1tsp Allspice Berries

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.

 

Add Cayenne if more heat is desired.

 

All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ

 

Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

 

post #5 of 5
Thread Starter 

Thank you for the recipes and the help Chef Jimmy! Remember my motto....."Have beef and prosper"!!!!

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