Doing a big sirloin roast!!!!

Discussion in 'Beef' started by wlkwichita, Aug 21, 2010.

  1.  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.


  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

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

    bearcarver Smoking Guru OTBS Member

    Oh boy, I gotta stay tuned on this one!

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

  5. 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!!)


    Last edited: Aug 21, 2010
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome [​IMG]
  7. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

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

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's a fine looking roast!  I could also see French Dip sandwiches there. [​IMG]
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    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!

  10. dave54

    dave54 Smoking Fanatic

    what a great looking hunk o' meat

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

    bearcarver Smoking Guru OTBS Member

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

  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It's what's for dinner! exellent!
  13. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks so very good
  14. meateater

    meateater Smoking Guru SMF Premier Member

    Now that looks awesome! [​IMG]   Horseradish comes to mind.
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
  16. 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.
  17. 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.
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    All I can say is

     Thank the man (up above) for this

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