Smoked Sirloin sandwich

[chopsaw]

First thing first ,, you need some sirloin .
So I grabbed a 14 pound knuckle from GFS .

Out of the bag , getting the " lay of the land "

Identify the seams between the muscle group and just start in .
Always one large roast in there . I try to get that out first .

Then deal with the rest . This was what was hiding that roast above .

Again , looking for the natural seams .

Cleans up into this . Another nice roast .

This is the result . Some nice clean whole muscle meat , and some
soup / stew meat .


The large roast was over 4 lbs . Cut that in half .
Looks good .

seasoned up and dry brined overnight .

Next morning it hit the SmokeFire with B&B champ pellets at 200
start to finish .

132 internal , and resting .

Once it completely cools , I slice it up .

Make up some savory Garlic soup mix , and put that on the cooled slices to warm them back up .

Toast off the bread . Then cheese on the bottom half , and add the meat
that has soaked up the soup mix .

Cheese on the meat and back under the broiler . Also made up some potato wedges .
Kinders garlic parm on those .

Lid it up and have at it .
All flavor no flash .
That beef is so tender , smokey and over the top just by itself .
Doesn't need anything else .

Not much talkin' at the table . Everyone was to busy eating .

 

[Compulsive Smoker]

Wow! Just…PERFECTION!

That sammy is to die for and those wedges…big time

 

[JLinza]

Looks great

 

[Fueling Around]

That is a meal!
OK you convinced me to give a knuckle a try.

 

[jcam222]

Man Rich that all looks dang tasty! I'm also always impressed by your skills at breaking down those bigger pieces of meat

 

[civilsmoker]

Now that’s a master samich!!!! VERY NICE WORK!!!

 

[indaswamp]

Awesome thread Rich! Got my mouth waterin!

 

[mr_whipple]

Nice! That's what I need to be doing.

 

[BrianGSDTexoma]

Wow! That looks awesome!

 

[DRKsmoking]

Nice knife work and many meals .

Great looking sandwich , and plate of wedges.

David

 

[chopsaw]

Wow!

Thanks for the comment .

Looks great

Thanks bud .

That is a meal!
OK you convinced me to give a knuckle a try.

It's a great cut of beef , and a good way to keep the price down . Normal grocery prices are around $9.00 a pound for the prosecced cuts . This was $5.59 and about 3 lbs. of clean up .
You've correctly stated in the past , that it actually comes off the round primal . Sits next to the sirloin . So Sirloin tip .
This is the website I started using when I was buying the primals . Tells what come from where , and what they break down to .

Sirloin Tip

Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef.

www.beefitswhatsfordinner.com

 

[ifitsdeadsmokeit]

Looks too good to eat, almost. I have been wanting to put a sirloin onto the rotisserie. I have never seen a knuckle in a store where I live now. What is KBS? I will be in STL beginning of Oct. and may try and track one down. Looks like butchering it into roasts just entails following the fat seams with the knife?

 

[Steve H]

Great looking sandwich Rich!

 

[TexasMuskrat]

I could eat me a couple of those sammies for sure. Great looking cook and nice knife work breaking those down.

 

[chopsaw]

Man Rich that all looks dang tasty!

Thanks Jeff . 200 on the SmokeFire is my magic temp for whole muscle medium rare beef .
That one was almost 3 pounds . Took about 4 hours to reach 132 on the top rack .

I'm also always impressed by your skills at breaking down those bigger pieces of meat

Thanks . Just comes with doing it . I had no idea when I first started these . Strip loins and rib roast are easy . Lol .

Now that’s a master samich!!!! VERY NICE WORK!!!

Thanks bud , I appreciate that .

Awesome thread Rich! Got my mouth waterin!

Thanks Keith . That one was packed on Aug. 6th . Sell by is Oct. 1st . So nice , clean and fresh makes great texture and flavor . Just looked up the number on the inspection tag . Came from a plant in Michigan .

 

[chopsaw]

Nice! That's what I need to be doing.

Thanks . Yes , you should . All kinds of uses , especially grinding the trim .

Wow! That looks awesome!

Thanks Brian .

Nice knife work and many meals .

Great looking sandwich , and plate of wedges.

Yup . It goes a long way . Kids are asking for it again tonight .
Thanks for looking .

 

[DRKsmoking]

Thanks . Yes , you should . All kinds of uses , especially grinding the trim .

Thanks Brian .

Yup . It goes a long way . Kids are asking for it again tonight .
Thanks for looking .

I'm all in for that as a 2 day in a row meal.

David

 

[zwiller]

DAYUM! Oh man that's about EXACTLY what I want to do! Slicer?

FYI anyone into canadian steak seasoning that stuff is EASILY the best I've tried and I've tried a LOT. Not sure how they do it but the stuff tastes WAY more fresher than typical.

 

[indaswamp]

reminds me of Bearcarver's beef roast....I need to make another one of those..

 

[chopsaw]

I have been wanting to put a sirloin onto the rotisserie.

Yup . It's a great way to do it .

What is KBS? I will be in STL beginning of Oct. and may try and track one down. Looks like butchering it into roasts just entails following the fat seams with the knife?

GFS ? Gordons food service . It's a restaurant supply store . I go to the one in St. Peters . By Mid Rivers mall .
Here's a thread I did trying to document the process . Also shows different ways I use it .

Beef knuckle break down and uses .

I do a lot of beef knuckles . Used to be a great value . Not so much now days . Still not bad compared to some other cuts . This comes up from time to time , so last time I broke one down I took some pictures of how I do it . I'll try to keep it short , but still make some sense . Just self...

www.smokingmeatforums.com

Thanks for lookin .

Great looking sandwich Rich!

Thanks Steve !

I could eat me a couple of those sammies for sure. Great looking cook and nice knife work breaking those down.

Thanks bud . Appreciate that .