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Sirloin roast cooking temp please (for chili) inprocess image

post #1 of 11
Thread Starter 
So I am finally gonna make Soflaquers chilli verde, I have two 4 pound roasts in the smoker but it occurs to me that I dont know what the correct temp is that I should shoot for. I know brisket for slicing is about 180 but this is going in chili and isnt a brisket.

My plan is to cut it up for the recipe.

post #2 of 11
Thread Starter 
PS. it has been in there for about an hour, do I need to foil it at any time?
post #3 of 11
Guess I'm not sure either, but as it's simmered in with the chili, right?- I'd say they are ready when ya got a bit of smoke on 'em. 130's like rare-ish if you are concerned, but going into the chilipot, let the smoke amount be yer guide I'd think.
post #4 of 11
For simmering? Naw...Hmmm let me look up that recipe..or ya got the link?
post #5 of 11
No, dont bother. Just get some smoke on the meat and chunk it up. You MIGHT consider browning after chunking if it's real rare- just for appearance's sake. If so, be sure to pour all pan drippings into the mix too.
post #6 of 11
I agree, your just lookin for some smokey flavor, pull it out at 140ish and add to your chili!PDT_Armataz_01_34.gif
post #7 of 11
Thread Starter 
Thanks for the heads up, it really is helpful, Ill let is smoke a bit more then pull it out.

Hmmm, I probably have more meat than I need maybe I will slice half of one of them up for dinner tonight and Make chili of the rest tomorrow.

there are no drippings since it is not wrapped. Oh you mean if I brown it, got it!

Here is the link to the recipe. http://www.deejayssmokepit.net/SMF-R...ChiliVerde.pdf
post #8 of 11
Good luck and don't ferget the Q-View!
post #9 of 11
Thread Starter 
Just re read the recipe, it calls for 3.5 pounds of meat, I have close about 8 pounds in the smoker, whoops.

I guess the last time I was getting ready to make it I was going to dobule the recipe and I had that amount of meat in my mind.

I guess we will defineitly have one roast sliced for dinner and then the other goes in the chili tomorrow or Saturday. :)
post #10 of 11
Roast make good french dips and hot beef sammies. Extra beef can be a good thing.
post #11 of 11

Looks good

Looks good, If ya have any extra you can send it my way. Chili is great any time.PDT_Armataz_01_12.gif
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Sirloin roast cooking temp please (for chili) inprocess image