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Labor Day Sirloin Roast with QView

post #1 of 16
Thread Starter 

 13.8 pound sirloin roast from Sams. I also did my first batch of Dutch's beans and they were VERY popular.

Our guests have a 16 year old who has a legendary appetite. I cut him a steak from that roast that must have weighed 3.5 pounds. I wish now that I had weighed it, because he polished it off!! It took him awhile. He then ate two pieces of pie for dessert. I sent him home with a huge chunk of the roast and some Dutch's beans. And no, the BBQ sauce in the one picture was not used, just unloaded groceries. The roast had a light coating of EVOO, garlic salt, and CBP. The roast was injected with beef broth, Dales, garlic powder, and CBP.

 

 A GOOD day!!!

 

Sirloin roast ready for smoker 9-6-2010.jpg

 

Dutch's wicked baked beans 9-6-2010.jpg

 

sirloin roast 9-6-2010.jpg

 

Pat with his steak 9-6-2010.jpg

 

Pat halfway through 9-6-2010.jpg

 

 Pat is finished 9-6-1020.jpg

post #2 of 16

Looks good I'll bet he was a bit full after all that!!!

post #3 of 16

Ya he can eat!! that roast looks very good nice in med rare mmm nice job!!

post #4 of 16

Nice sirloin top butt roast, you did it perfectly, great job!  What was your internal? 

post #5 of 16

Great Job WLK !

 

You did an amazing job!

 

That had to be one happy (full) boy there!

 

I said something else, before I had to re-log-in and retype this because of getting bumped off again (after being on only 50 minutes), but I forgot what it was!

Guess it wasn't important.

 

Let's try to submit again,

I wish this getting bumped off crap would stop!

Bear

post #6 of 16

That's looks great!!!

post #7 of 16

That is a great looking roast. I used to be able to eat like that when I was a kid and today I just look at food and gain weight  

post #8 of 16
Thread Starter 

Internal temp measured 132 to 138, depending on where the probe was inserted. I loosely tented it under foil about 15 minutes before carving. I LOVE this cut of meat!!

post #9 of 16

Looks great!!!

 

"The roast was injected with beef broth, Dales, garlic powder, and CBP."

 

 

What is "Dales"?

post #10 of 16

Chef, If he used the same seasoning that I am thinking of, then it is this stuff here. I've used it before, pretty good stuff.

 

http://www.dalesseasoning.com/

post #11 of 16
Thread Starter 

Dale's Seasoning. I have used it on steaks for years.

 

http://www.dalesseasoning.com/

post #12 of 16

 

Well done! Bravo!

post #13 of 16

Wow, now that's one mighty fine lookin' roast. I have 4 boys, and 3 of them are teenagers, so I'm used to seeing boys who can eat like that.

post #14 of 16

How long did that huge roast take?

post #15 of 16
Thread Starter 

The roast was in the smoker about seven hours. Smoker temp held at 23-240.

post #16 of 16
Quote:
Originally Posted by WLKWichita View Post

Internal temp measured 132 to 138, depending on where the probe was inserted. I loosely tented it under foil about 15 minutes before carving. I LOVE this cut of meat!!


How long did you end up cooking it for? I am thinking of doing one of these today

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