My Saturday Smoke. UDS/Pork/Beef/Qview

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thunderdome

Master of the Pit
Original poster
Nov 19, 2009
1,034
27
Casa Grande, AZ
I found a 5lbs Sirloin Tip Roast in my favorite section of the meat dept at my local grocery store, and couldn’t pass on it due to the price. I figured I’d smoke it just like a chuckie. I also grabbed a rack of spare ribs and some pinto beans while I was there.

Here’s the Sirloin Tip Roast….look at that price! It wasn’t even browning yet


Rubbed it with some Dijon. I wanted to see if I could tell any difference w/ the Dijon than regular yellow mustard. I didn’t


Rubbed it down with these three items. Cookshack lightly, heavy on the mesquite, and lightly w/ the Famous Daves Steak & Burger rub. Wrapped it up and threw it in the fridge for a few hours


Here’s the spares. They were’nt really on sale, but I found a really good looking rack


Membrane removing


St Louie’d them. I loved the looks of this rack. Tips cut up as well


Seasoned with my regular rub, and wrapped for the fridge


Here is something I tried for the first time…it was pork-burnt-ends. I diced up the trimmings from the spares and got all the cartiledge/bones out and cubed the meat into little pieces to cook like burnt ends to throw in with the beans when they were done



After a few hours had passed I took the sirloin tip out of the fridge, and injected it with this Tony Chacheres injectables. I hadn’t tried this one yet


All injected and ready for UDS
 
While food was wrapped and in fridge, I got my fire basket loaded with Kingsford Hickory, mixed with Apple Wood chunks and poured a chimney full of set coals into the basket, and let the drum work it’s way down to 240


Ready to cook


Here’s the drum after running for a bit. I left the house for 2+ hours, and came back to it sitting at the EXACT same temp I left it at. I love how these cook


Close-up of Ribs


Close-up of Pork-ends


Close-up of Sirloin Tip


Some TBS



A few hours later


The Pork Ends


Almost foiling time
 
My foiling ingredients


After foiling the SirloinTip at 167, I took it up to 208 and pulled off the drum, threw it in the microwave with a towel over it for about 3 hours


Here’s the ribs comin out of the foil. The liquid gold was poured back over the ribs twice over the next 45 mins




Here’s the pork ends, after being loosely foiled with some of the same ingredients that went in with the ribs. I snacked on about 5, and the rest went in the beans


Here’s the ribs after firming up on the drum for about 45 mins


Close up


Final plating. Beans had been on all day. Chorizo, Pork Ends, Green Chile, and salted to taste. They’re great


Closeup


I didn’t get to pull the roast that ngiht, so I pulled it the next day. It made a lot of good meat. I was surprised it pulled so well cold (been in fridge overnight)


Macro


I’ll be foodsaving the pulled beef and using it for various dinners..I’ll take pics of that too.

Leftover ribs and beans for dinner tonight
 
Man that all looks great...
points.gif
 
Great looking smoke T.D. Nice ring on those ribs-to bad we didn't get to see the ring on the roast.
 
Yeah, i really wanted to pull it and bag it Sat night. But after cooking that long, and drinking plenty of beers, I wasn't up for it.
 
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