Smoked Sirloin roast On The Rec Tec: Beef Nirvana!! (W / Pics)

[tx smoker]

Got a nasty cold front coming through today with a lot of rain in the forecast. Day before yesterday, knowing this was coming, Tracy said that she wants my Creamy Potato Soup today. That left yesterday open for whatever I wanted to do. Decided that a sirloin roast was in order so went out to the garage and got one out to defrost

Here's the roast. It's only 2# so won't take long to cook

Defrosted and a nice dose of my beef rub applied along with some Worcestershire sauce

This is where things get really stupid. I wanted to save the juices from the roast as it was cooking. Took a rack that is supposed to go into a large pan for roasting a turkey. Turned it upside down then put a loaf pan under that to catch the juices with the roast on top of the turkey rack

Roast onto the Rec Tec

About an hour in. Looking pretty so far

Making homemade garlic mashed potatoes. Taters boiled and all the goodies added

Taters all mixed up and smooth as silk

Roast all done. Pulled at 132* in the center. Juicy looking and I can't wait!!

OMG!! This is the nirvana I mentioned in the title of the thread. Absolute perfection

Money shot: roast, taters w/ beef gravy, and green beans

Roast is superb. Nice smoke ring, great favor, and perfectly cooked. It has the texture and tenderness of the best tenderloin I've ever had with the flavor more akin to a great rib eye. Of course, there's just no going wrong with mashed taters, especially if homemade and we both love green beans. Overall I'd say that this was about the tastiest and most tender sirloin roast I've ever had. Just the right amount of smoke flavor and the enhancement of my beef rub really set this one over the top. Feels good to really start getting the Rec Tec dialed in. This is 2 great cooks in a row and I'm happy. The happiest part was Tracy loving the roast. She said that whatever I did this time, don't change it. IMHO, that's about as perfect as I can get when she makes a comment like that.

Not changing a thing,
Robert

 

[jcam222]

Looks really good and your descriptions further made my mouth water? Nice meal and post.

 

[Mengland89]

Looks darn good!!! Nice smoke ring!

 

[SmokinVOLfan]

Looks great as usual Robert! I have never done one of these as I was afraid it would turn out too rubbery and tough if that makes any sense. Have a local grocer that stocks sirloin tip roasts quite often. What temp did you smoke it at and how long did it take?

John

 

[sandyut]

YUM! Looks fantastic!

 

[chef jimmyj]

WOW! Looks great. Speaking of Green Beans. My Wife started getting these Birdseye Steam-n-Bag, or something like that. A couple minutes in the Microwave and they come out perfect! Smaller whole Tender Crisp Beans that taste Fresh Picked. The Aparagus is really amazing too. Then only veg we buy anymore...JJ

 

[creek bottom]

Looks FANTASTIC!!!

 

[xray]

Everything looks delicious as usual Robert, I can’t keep up with all this great looking food.

I really like how you showcase the different cuts of beef from your Piedmontese supplier....it really makes knowing what I want to order that much easier!!

Like!

 

[Sowsage]

Nicely done! Perfect IT on that roast ! Ive been wanting to do a sirloin roast on the rotisserie for a while. After seeing this i may just have to hit the store and find a nice one for this weekend!

 

[chilerelleno]

This is where things get really stupid. I wanted to save the juices from the roast as it was cooking. Took a rack that is supposed to go into a large pan for roasting a turkey. Turned it upside down then put a loaf pan under that to catch the juices with the roast on top of the turkey rack

Perfect roast beef, nice bloody pink, just like it should be.
And those taters look good too, Beef-n-Potatoes, a real stick with ya meal. I suppose sometimes we throw some green stuff on the plate to satisfy societal norms... J/K.

I don't get what the stupid part was supposed to be?

You're definitely getting the new toy down pat.
Like!

 

[JCAP]

Looks fantastic as usual! Good idea to catch that liquid. Jumping on the green bean train...they are a staple here, usually throw em in water with some old bay seasoning.

 

[xray]

Perfect roast beef, nice bloody pink, just like it should be.
And those taters look good too, Beef-n-Potatoes, a real stick with ya meal. I suppose sometimes we throw some green stuff on the plate to satisfy societal norms... J/K.

I don't get what the stupid part was supposed to be?

You're definitely getting the new toy down pat.
Like!

Wanna know the stupid part?...ME!!

When I smoke with my offset smoker, I’ve always wondered how to catch the drippings. I didn’t want to put a pan underneath the grates because I figured it would block the holes on the baffle plate and screw up my side to side temperatures. But this is so simple and easy, I’m a dummy for not realizing this.

In my propane cabinet smoker it’s not a problem. So I often smoke things where I want the drippings in this one.

...Mind blown...

 

[tx smoker]

Looks really good and your descriptions further made my mouth water? Nice meal and post.

Looks darn good!!! Nice smoke ring!

Thanks!! I try to write the posts as I'd like to read them and to answer most of the questions as I go so as not to leave folks hanging. Very much appreciate the kind words.

Robert

 

[tx smoker]

Looks great as usual Robert! I have never done one of these as I was afraid it would turn out too rubbery and tough if that makes any sense. Have a local grocer that stocks sirloin tip roasts quite often. What temp did you smoke it at and how long did it take?

Thank you John. Please note than you may very well see a noticeable difference buying roast out of the grocer's cooler and the Certified Piedmontese. The texture, flavor, and tenderness will not be the same. The controller was set at 250 so actual temp at grate was about 235. Grate will always read differently than their factory temp probe but it's consistent so easy to adjust for. It took just over 2 hours....maybe 2 1/2 hours. I really didn't watch the time, just monitored the IT after the first hour and a half or so.

Time for a sirloin roast sammie for lunch,
Robert

 

[eddiememphis]

What pellets?

 

[tx smoker]

WOW! Looks great. Speaking of Green Beans. My Wife started getting these Birdseye Steam-n-Bag, or something like that. A couple minutes in the Microwave and they come out perfect! Smaller whole Tender Crisp Beans that taste Fresh Picked. The Aparagus is really amazing too. Then only veg we buy anymore...JJ

Very much appreciate the commentary Jimmy. Thank you. Insofar as the aforementioned veggies, we prefer fresh green beans that I lightly steam in a pan on the stove. Asparagus is always tossed with EVOO, some seasonings, and grilled. Tracy will sometimes get green beans in a can as a backup if we don't have fresh but I'd rather run the mile to the store and get fresh unless I'm in a big time crunch.

Robert

 

[tx smoker]

Nicely done! Perfect IT on that roast ! Ive been wanting to do a sirloin roast on the rotisserie for a while. After seeing this i may just have to hit the store and find a nice one for this weekend!

Rotisserie is a GREAT way to cook them. I just wanted one smoked and I wanted to play with my new toy Here are links to a couple of threads I did with eye round roasts. Not exactly the same but very similar.

https://www.smokingmeatforums.com/t...round-roast-on-the-santa-maria-w-pics.287846/

https://www.smokingmeatforums.com/t...-for-the-crafting-ladies-heavy-q-view.290451/

The first one was from Costco and the second one was Certified Piedmontese. Both were really, really good!!

Robert

 

[tx smoker]

Perfect roast beef, nice bloody pink, just like it should be.
And those taters look good too, Beef-n-Potatoes, a real stick with ya meal. I suppose sometimes we throw some green stuff on the plate to satisfy societal norms... J/K.

Thanks Chile!! On one hand I don't disagree about throwing the green on but I do actually like veggies. My preference is not cooking them but Tracy asked for the green beans last night. It was worth it. I got as kiss for this meal.

I don't get what the stupid part was supposed to be?

It was my idiotic conglomeration of junk to catch the juices from the roast. Sad part is after all of that, I got nothing. The meat is so lean nothing melted into the pan. Oh well...it was still a superb roast.

You're definitely getting the new toy down pat.
Like!

I'm trying bddy!! Gives me more reasons to cook different stuff. It's not that I enjoy cooking or eating, it's all about the learning process of the new grill
Thank you for the LIKE!! Very much appreciated,.

Robert

 

[tx smoker]

Jumping on the green bean train...they are a staple here, usually throw em in water with some old bay seasoning.

Never tried green beans this way but I may have to give it a run. I grew up in VA about 45 minutes from the Chesapeake Bay and Old Bay was a staple in every household as well as most restaurants. It's good stuff!!

Robert

 

[tx smoker]

Wanna know the stupid part?...ME!!

Looks like Joe got it figured out. took me a couple minutes of sifting through kitchen gadgets to come up with this but the application was perfect.

Robert