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Roast beef game plan

post #1 of 11
Thread Starter 

This will be my 5th smoke on my new WSM.  


I have a 7.8 pound Top Sirloin Roast that will be rubbed tonight with Kosher salt, garlic powder, onion powder  and black pepper.  The roast is 6 inches thick at one end and 4 at the other.  I have tried smoking beef once before (did this last year with a Brinkmann ECB) and it was a disaster (dried out and tough).  So far I have never had a problem with pork or chicken….


The roast will sit at room temperature tomorrow morning for two hours prior to smoking.  Saturday’s weather will be clear, 70ºF with a 15 mph wind.


I will be using an 18.5 inch WSM with sand in the water pan running at 250ºF.  The internal temperature will be monitored with a probe attached to a ChefAlarm digital thermometer.  I am aiming to pull the roast off when the IT reaches 140ºF.  At that time the roast will be seared on a very hot BBQ grill.  I am planning on FTC’ing the roast for a minimum of 30-45 minutes, longer if it finishes too early.


The family is expecting dinner at 6:30PM.  The family, except for me, will not tolerate anything less than medium.


With the above conditions, I am planning on a 5 hour smoke.


Is my reasoning sound?  Will keeping it for an extended time FTC’d shoot up the IT wrecking the meat’s moisture and tenderness?





post #2 of 11

I think you have good plan and the times and temps sound right (i have cooked about 10-15 beef roasts on WSM) one thing i question is trying to bring it up to room temp first. when smoking that really isn't necessary and can be dangerous as to let bacteria grow in your meat. I would do your plan with 38 degree meat and you still should get it done in under 5 hours at 250ish. I would take the IT to 135-138 and then let rest for an hour in foil towel and in a cooler and it will coast to about 143-145. at that point i would slice and then if its under done for the crowd (i battle this all the time) then sear the ends on a hot grill or skillet on the stove till desired done-ness per person. it will be slightly more labor intensive rev sear person-slice but you get it done to each person liking.


Happy Smoking,

phatbac (Aaron)

post #3 of 11

I think Aaron has got you covered.



post #4 of 11
Thread Starter 

Done.  I followed your advice Aaron (and SmokinAl's advice to follow Aaron's advice....) and the roast was enjoyed by all.  The roast reached IT at the four hour mark.  FTC'd it for an hour and 15 minutes.  Next time I will pull it just after 130*F is reached as I would have liked it a little more pink.


Now its time to another beef cut to smoke next weekend.  Right now I chicken and porked out!


Thanks for responding to my thread.


Edited by AlwaysHopeful - 5/8/16 at 6:42am
post #5 of 11

Nice job!


It looks delicious!



post #6 of 11
Looks great!
post #7 of 11
That looks good. Just keep them coming on your next smoke. My mouth is watering looking at that beef
post #8 of 11

Looks great! Good Job!


phatbac (Aaron)

post #9 of 11
Thread Starter 

Could not have done it without your post.  Thanks!


Now going to start mining information from this site on how to do a turkey......

post #10 of 11
Beautiful looking roast!! Looks nice and moist. Good job.

Have you tried injecting your roasts? I had problems with dry beef and got lots of injecting feedback--makes them real juicy.

post #11 of 11
Thread Starter 

Hey Gary,


I started smoking last year using a heavily modified Brinkmann ECB.  Pork and chicken were worked out well but required continuous TLC throughout the smoke.  Beef was a total disaster.  I bought a WSM to replace the Brinkmann early this April.  WHAT A DIFFERENCE!  My first try at beef since last year was this roast.  Up until now I have only brined or injected chicken but will look into using injecting with beef.



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