I need help with cooking 25 lb. Sirloin Roasts over a pit with hardwood.

Discussion in 'Beef' started by hillj3874, Jul 9, 2014.

  1. hillj3874

    hillj3874 Newbie

    Help Me Please if you can!     I have taken on the task of preparing 12-25 lb. Sirloin Roasts in two weeks for our church's OXTRAVAGANZA. I will be cooking the roasts over an open pit fire using naturally dried cherry wood and would like some professional help on the subject. In the past the quality of the meat for the pulled beef sandwiches has been off and on from a quality cooking standpoint at best and I am hell-bent on providing the best tasting beef ever used. I have all the necessary equipment for use including dual probe wireless thermometer by Ivation, a thermopen digital meat thermometer and an infrared thermometer. We will be digging a pit for 2 fires, one main pit for the cooking and one smaller pit for hardwood to hot coal conversion. Both fires will be burning continuously for 3 days doing our best to keep the heat at the spit level at 250 degrees F. I would like to hear what you might say about :

    1) rub or no rub

    2) injection or no injection

    3) How long before cooking to rub and to inject

    4) Sirloin or Chuck Roast for pulled sandwiches with and without BBQ sauce. Why?

    5) Would you suggest an automatic slicer or making slices every two inches then shredding with bear claws?

    6) How long to let rest before cutting ( I was figuring at least one hour for this size roast.

    I know and understand that this is a lot to ask for one post, but if this is not the right place to ask these questions, who would you suggest I check with?

    I'm trying to do a good thing here for my church and hopefully (with your help) I'll be able to provide the best final product they've ever had.

    Have a safe time smoking this summer and thank you for your help!

    Sincerly hillj3874
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Jul 10, 2014
  3. hillj3874

    hillj3874 Newbie

    Chef Jimmy,

    My name is Joel and I live just east of Cleveland, Ohio. I want to thank you for your input and professional suggestions. I've been cooking, grilling and smoking for at least 45 years and organized the first Cleveland Area Chili Cook-off for Autism about 10 years ago. I have done pit roasting for a long while now but have never pit roasted beef this large. I want to go low and slow and I want to thank you for the heads up on the injection being a possible problem when doing such large roasts and feeding to the public. Food Safety is our first concern and wouldn't want to take any chances as you suggest! I am looking to make the meat as flavorful as possible and will be serving it in the manner you suggest. I was going to inject with a combination of real honey vinegar and garlic with which I've had great success. I'd love to know if you have a killer recipe for the rub that might be differrent from the one I use which is similar to Steven Raichlens rub recipe for beef. Thank you again for your time and suggestions. I'll let you know how things turn out. Joel Hill  
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family Joel. Here are my go to Rub recipes for Beef depending on my mood. I threw in the Au Jus recipe in case you wanted to try it. It is very popular around here and can be made in an Oven or pit,depending on the design. If you have experience with smaller Beef Roasts, is there any reason you can't cut these big 25 pounders down to a more familiar size...JJ

    Run for the Border Rub

    One for the Chili Heads!

    2T Kosher Salt

    2T Ancho Chile Powder

    1T Chipotle Powder

    1T Oregano, Mexican is preferred 

    1T Gran Garlic

    1T Gran Onion

    1T Black Pepper

    1T Cayenne

    1-2tsp Gnd Cumin

    1tsp Cocoa Powder

    1/2tsp Cinnamon


    1T Tomato Powder

    2T Turbinado Sugar (Sugar in the Raw)

    Makes 3/4 to 1Cup Rub.

    This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Black Pepper, Cayenne Pepper and Chipotle Powder. All the ingredients except maybe the Tomato Powder is available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili...JJ

    This is a popular recipe I have done with Pork, Brisket or just Hamburger. Depending on what I have on hand I will mix the meats...

    Bubba Beef Rub

    Good on anything Beef. Burgers and Steaks too!

    2T Turbinado Sugar

    2T Kosher Salt

    2T Black Peppercorns

    1T Coriander Seed

    1T Dill Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1T Dry Lemon Peel (optional)

    1tsp Allspice Berries

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.

    Add Cayenne if more heat is desired.

    All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ

    Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
  5. hillj3874

    hillj3874 Newbie

    Thank you for the recipes and the help Chef Jimmy! Remember my motto....."Have beef and prosper"!!!!

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