SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Doing a big sirloin roast!!!!
New Posts  All Forums:Forum Nav:

Doing a big sirloin roast!!!!

post #1 of 18
Thread Starter 

 I picked up this bad boy at Sams. injected with beef broth, Dales, some fresh pressed garlic, and a bit of onion powder.

Rubbed a little EVOO on the roast, and seasoned it with garlic salt, coarse pepper, and a light sprinkle of Traeger Prime Rib Rub.

 

 I am smoking over a mix of apple and pecan. I plan to take it to 140-145 and then cooler it for a while. I will only slice what we eat tonight. The remainder will go in the fridge to be thin sliced tomorrow.

 

 I will not insert the meat probe until about the five hour point.

 

sirloin roast 8-20-2010.jpg

 

sirloin roast injected and rubbed 8-20-2010.jpg

post #2 of 18

I saw some of those when we were at Sam's yesterday.  sure lookes good!  Look forward to the final.

post #3 of 18

Oh boy, I gotta stay tuned on this one!

 

 

Bear

post #4 of 18
Thread Starter 

Internal temp is 141, not "quite" time to pull. Enough time for me to have another icy malted beverage :)

 

Sirloin roast 140 degrees 8-21-2010.jpg

post #5 of 18
Thread Starter 

Yummy!!!!  I sliced it thick, like prime rib. Oh yeah :) It was very juicy and tender.

My wife told me to pick up some top quality hoagie buns because she sees Sammies in our immediate future.

I only sliced what we ate tonight. The rest is in the fridge, and I will thin slice it tomorrow. (If I can keep my fingers out of it tonight!!)

 

Sliced sirloin 8-21-2010.jpg

 

sirloin goodness 8-21-2010.jpg


Edited by WLKWichita - 8/21/10 at 7:09pm
post #6 of 18

It looks awesome

post #7 of 18

WOW, thats the bomb man. Honestly tho its making my brisket look like dog food. LOL

post #8 of 18

That's a fine looking roast!  I could also see French Dip sandwiches there.

post #9 of 18

If you stayed away from that last night, you have more will power than I do!

 

A slice of that would also look good laying next to two or three eggs in the morning!

 

Bear

post #10 of 18

what a great looking hunk o' meat

 It's meat like this that convinces me vegitarian is a bad,bad word!

post #11 of 18
Quote:
Originally Posted by dave54 View Post

what a great looking hunk o' meat

 It's meat like this that convinces me vegitarian is a bad,bad word!


 

I love vegetarians. The more of them there are, the more meat there is for us!

 

Bear

post #12 of 18

It's what's for dinner! exellent!

post #13 of 18

That looks so very good

post #14 of 18

Now that looks awesome!   Horseradish comes to mind.

post #15 of 18

Wow - that sure turned out great.  I would eat a big slice for that anytime!!

If you end up with some scraps - add it to some taters and onions and you will have some of the best "hash" you ever ate

post #16 of 18

What temp did you smoke this at? I had always heard that low and slow was not good for very lean pieces of meat, but that looks tender and juicy.

post #17 of 18
Thread Starter 

This cut was called "Beef Loin Top Boneless Sirloin Butt" . It had a fat cap and some marbling. I had never heard of that cut, but the dude at Sams says they have them all the time.

 

 I smoked it at 230-240 for about 6 1/2 hours.

post #18 of 18

All I can say is

 Thank the man (up above) for this

Quote:
  "Beef Loin Top Boneless Sirloin Butt"
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Doing a big sirloin roast!!!!