After spending hours on Friday building a couple of pizzas I wasn't inclined Saturday to spend a ton of time prepping dinner. Wanted something simple, basic, and to the point but it kinda needed to be good at the same time. I'd just gotten a huge order of top sirloin roasts and was breaking down the last two of them when the decision was made to smoke a couple. One would be for dinner that evening and the other would be shaved for roast beef.
The roasts. Both right in the 2 pound range. Rubbed with Worcestershire sauce, a light sprinkle of kosher salt, and a heavy shot of black pepper
Onto the smoker about 2:30 in the afternoon. Running 245 degrees with cherry wood. Will drop the smoker temp to 200 at 3:15 or so. Y'all know the drill by now
Hard to tell in the afternoon glare but got some nice TBS going
Pool and margaritas taking up a lot of time so not a whole lot of pics. Roasts all done and in the house. These took about 2 1/2 hours, a tad longer than anticipated.
Slice the one with the tapered end. There was a method to my madness.
Dinner plated. Add a basic salad, some Texas toast, and mushrooms in a beef and bourbon gravy.
So simple yet so good. We really enjoyed this dinner and what was nice, it didn't take a bunch of time to do. The "method to my madness" was inserting the temp probe in the large end of the roast. Cooked that end to my liking and the smaller end was more to Tracy's liking. It worked out well. She will eat it nice and red but refers it a bit more cooked than I like mine. All in all, a really good meal. Great beefy flavor in the meat. The sirloins have a nice grainy texture that is different than higher end cuts, but not in a bad way. Tenderness was perfect: no knife needed to slice it. Flavor was a very nice balance of the seasonings and light, slightly sweet smoke from the cherry wood. Good balance all around for a meal that was basically an afterthought.
Sunday after our chores, I sliced the remainder of the roast from yesterday and the other one for some yummy roast beef.
Saturday I also sliced 5 pounds of the roast and got it into the cure and marinade for beef jerky. That went on the dehydrator Sunday morning. Back to making a lot of this stuff. Man, it is oh so good....to the point of being addictive.
I've about worn out the sirloins on this thread At the price point I get these for, they are an amazing value. Very good meat with a ton of versatility, and won't break the bank.
Well, gonna call this one done. Y'all take care and keep those fantastic posts coming!!
Robert
The roasts. Both right in the 2 pound range. Rubbed with Worcestershire sauce, a light sprinkle of kosher salt, and a heavy shot of black pepper
Onto the smoker about 2:30 in the afternoon. Running 245 degrees with cherry wood. Will drop the smoker temp to 200 at 3:15 or so. Y'all know the drill by now
Hard to tell in the afternoon glare but got some nice TBS going
Pool and margaritas taking up a lot of time so not a whole lot of pics. Roasts all done and in the house. These took about 2 1/2 hours, a tad longer than anticipated.
Slice the one with the tapered end. There was a method to my madness.
Dinner plated. Add a basic salad, some Texas toast, and mushrooms in a beef and bourbon gravy.
So simple yet so good. We really enjoyed this dinner and what was nice, it didn't take a bunch of time to do. The "method to my madness" was inserting the temp probe in the large end of the roast. Cooked that end to my liking and the smaller end was more to Tracy's liking. It worked out well. She will eat it nice and red but refers it a bit more cooked than I like mine. All in all, a really good meal. Great beefy flavor in the meat. The sirloins have a nice grainy texture that is different than higher end cuts, but not in a bad way. Tenderness was perfect: no knife needed to slice it. Flavor was a very nice balance of the seasonings and light, slightly sweet smoke from the cherry wood. Good balance all around for a meal that was basically an afterthought.
Sunday after our chores, I sliced the remainder of the roast from yesterday and the other one for some yummy roast beef.
Saturday I also sliced 5 pounds of the roast and got it into the cure and marinade for beef jerky. That went on the dehydrator Sunday morning. Back to making a lot of this stuff. Man, it is oh so good....to the point of being addictive.
I've about worn out the sirloins on this thread
At the price point I get these for, they are an amazing value. Very good meat with a ton of versatility, and won't break the bank.Well, gonna call this one done. Y'all take care and keep those fantastic posts coming!!
Robert
