8# Sirloin Tip Roast w/ q-View!

[joopster]

Grabbed this a couple of weeks ago and am going to smoke it tomorrow.

I thawed it and have applied SPOG to the outside with a little bit of mustard.  It is now wrapped and in the fridge until go time tomorrow.

I plan to use my new AMNPS for smoke - oak and apple...

Lump cowboy charcoal - low and slow....

I would have done it today but we are going to Disney on ice....

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• joopster
• Mar 8, 2014

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• joopster
• Mar 8, 2014

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• joopster
• Mar 8, 2014

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• joopster
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• joopster
• Mar 8, 2014

 

[Bearcarver]

Nice Start Joopster!!

I don't know if this will help you any, but here's a Sirloin Tip I did for "Rare Roast Beef" sammies:

http://www.smokingmeatforums.com/t/111938/rare-roast-beef-for-sammies-lots-of-views

Bear

 

[joopster]

Just put it on the Brinkmann.  I figured about 8 hours....

I will post updates as we go.  I may have to run out and grab some more charcoal.

 

[woodcutter]

I'm in for the ride!

 

[demosthenes9]

Yum. What temp you taking it to?

 

[joopster]

Probably 138-139 or so.... 

 

[demosthenes9]

Probably 138-139 or so.... 

Nice. Can't wait to see it.

 

[joopster]

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• joopster
• Mar 9, 2014

Coming along quickly.  I would expect a stall at some point soon...

 

[Bearcarver]

 
Coming along quickly.  I would expect a stall at some point soon...

I don't think you'll get a stall below 139*.

BTW: Excellent temp to pull it.

Bear

 

[joopster]

You think it will hurt it to leave it foiled for a couple hours after taking it off?

 

[demosthenes9]

You think it will hurt it to leave it foiled for a couple hours after taking it off?

Won't hurt at all

 

[joopster]

Won't hurt at all

That's what I will do then until time for dinner...

 

[demosthenes9]

You carving up thick slices like prime rib? Or thin slicing?

 

[joopster]

Probably both - going to thin slice the best I can for some sandwiches with au jus for the family and then I like it thick sliced on a plate...

 

[joopster]

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• joopster
• Mar 9, 2014

 

[demosthenes9]

 
Probably both - going to thin slice the best I can for some sandwiches with au jus for the family and then I like it thick sliced on a plate...

Good luck.   Is kind of a pain to thin slice when warm.   If you have some left over and plan on using it for sammies, throw it in the fridge and get it nice and cold.  Much easier to thin slice once it has firmed up.

 

[joopster]

In the spirit of waiting and my previous threads - here is what is flowing.

Three Floyds Alpha King Pale Ale

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• joopster
• Mar 9, 2014

 

[joopster]

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• joopster
• Mar 9, 2014

 

[joopster]

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• Mar 9, 2014

 

[joopster]

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• joopster
• Mar 9, 2014