Sirloin roast cooking temp please (for chili) inprocess image

morris

Newbie

Original poster

Sep 10, 2007

21

10

germantown TN

• Dec 5, 2007

• #1

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.

 

morris

Newbie

Original poster

Thread starter

Sep 10, 2007

21

10

germantown TN

• Dec 5, 2007

• #2

PS. it has been in there for about an hour, do I need to foil it at any time?

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Dec 5, 2007

• #3

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.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Dec 5, 2007

• #4

For simmering? Naw...Hmmm let me look up that recipe..or ya got the link?

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Dec 5, 2007

• #5

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.

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Dec 5, 2007

• #6

I agree, your just lookin for some smokey flavor, pull it out at 140ish and add to your chili!

 

morris

Newbie

Original poster

Thread starter

Sep 10, 2007

21

10

germantown TN

• Dec 5, 2007

• #7

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

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Dec 5, 2007

• #8

Good luck and don't ferget the Q-View!

 

morris

Newbie

Original poster

Thread starter

Sep 10, 2007

21

10

germantown TN

• Dec 5, 2007

• #9

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. :)

 

glued2it

Master of the Pit

Sep 8, 2007

1,556

11

Tulsa

• Dec 5, 2007

• #10

Roast make good french dips and hot beef sammies. Extra beef can be a good thing.

 

smokeys my pet

Master of the Pit

OTBS Member

Sep 25, 2007

1,080

11

Havre de Grace,MD

• Dec 5, 2007

• #11

Looks good, If ya have any extra you can send it my way. Chili is great any time.