I was reading Bear's thread and decided to try a sirloin roast for myself. I went to my local Festival Foods and picked up a 12# Sirloin Tip roast. I know it's a rather large piece of meat but we love beef samiches and open face hot beef samiches.
I finally found a store that carries Lea & Perrins Thick and Bold steak sauce. A libreral coating of sauce follwed by black pepper, garlic powder and onion powder and vacuum sealed for two days in the fridge. I mainly left it that long as I didn't have time 'til Friday to smoke for 8 hours.
Friday 10 AM I pulled it out of the vac pac coated with a bit more Lea & Perrins and the Grill Mates Montreal Steak seasoning. Into the Masterbuilt two door propane smoker at 225° for the next 8 1/2 hours.
Sorry I didn't get a shot of it in the smoker, I spaced it out. 7:00 PM and out it comes. Man this thing smells AWESOME!
I stuck it into the fridge,as we were eating out, didn't slice it 'til this morning. I don't know why the piece on the left looks that color in the pic but it looked just like the right side.
I cut it into eight pieces so they would slice on my Chef's Choice model 615 that arrived yesterday. I put them in the freezer for an hour and a half to firm up for slicing. This slicer works OK and is somewhat inconsistant but it does the job. This is 1/3 of what I sliced
Net is just over 11#. I vac packed 9 1/2# and held out the rest for samiches Sunday night. They will be on toasted brioche buns with melted swiss!
Tomorrow I will post pics of the samiches. I am also thinking about using the scrap pieces for poop on a shingle. If that turns out well pics that are going to be included as well.
The stuff tastes great and I must say I am pleased with the results. Thanks for looking and Happy Smoking:D
Lou
I finally found a store that carries Lea & Perrins Thick and Bold steak sauce. A libreral coating of sauce follwed by black pepper, garlic powder and onion powder and vacuum sealed for two days in the fridge. I mainly left it that long as I didn't have time 'til Friday to smoke for 8 hours.
Friday 10 AM I pulled it out of the vac pac coated with a bit more Lea & Perrins and the Grill Mates Montreal Steak seasoning. Into the Masterbuilt two door propane smoker at 225° for the next 8 1/2 hours.
Sorry I didn't get a shot of it in the smoker, I spaced it out. 7:00 PM and out it comes. Man this thing smells AWESOME!
I stuck it into the fridge,as we were eating out, didn't slice it 'til this morning. I don't know why the piece on the left looks that color in the pic but it looked just like the right side.
I cut it into eight pieces so they would slice on my Chef's Choice model 615 that arrived yesterday. I put them in the freezer for an hour and a half to firm up for slicing. This slicer works OK and is somewhat inconsistant but it does the job. This is 1/3 of what I sliced
Net is just over 11#. I vac packed 9 1/2# and held out the rest for samiches Sunday night. They will be on toasted brioche buns with melted swiss!
Tomorrow I will post pics of the samiches. I am also thinking about using the scrap pieces for poop on a shingle. If that turns out well pics that are going to be included as well.
The stuff tastes great and I must say I am pleased with the results. Thanks for looking and Happy Smoking:D
Lou
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