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Doing a big sirloin roast!!!!

wlkwichita

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 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.



 

fourthwind

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

Bearcarver

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Oh boy, I gotta stay tuned on this one!

Bear
 

wlkwichita

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

 

wlkwichita

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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:

pineywoods

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It looks awesome
 

tom37

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

bassman

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

Bearcarver

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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
 

dave54

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what a great looking hunk o' meat

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

Bearcarver

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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
 

pops6927

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It's what's for dinner! exellent!
 

meateater

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Now that looks awesome!
  Horseradish comes to mind.
 

scarbelly

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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
 

357mag

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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.
 

wlkwichita

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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.
 

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