UPDATE: (Pics) Some Sirloin Tip for sliced roast beef sammie :-)

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demosthenes9

Master of the Pit
Original poster
OTBS Member
Apr 2, 2013
1,438
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Louisville, KY
So, here's the result of the smoke discussed in this thread:

http://www.smokingmeatforums.com/t/160333/some-sirloin-tip-for-sliced-roast-beef-sammie

Doh, just realized that I forgot to take any pics of the 16 roasts themselves.  Oh well.

Here's the 1st tray that got filled.


Here's the 2nd in the process of getting filled.


Weighed out into 1 pound stacks on parchment paper.  Ready to be vac packed.


Here's all 40 of the 1 lb packs 


Closer view starting from the left.


Closer view of the middle


Closer view of the right.

 
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Nice job man 
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  Definitely gonna be some happy, happy people 
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OK, so the details.    I misjudged some things.

Total raw weight was 55.68 lbs.   Yield was 40 1lb packs.   Had about 3.5 lbs of "scraps" such as end cuts, cartilage, yada, yada, yada.   Had 14 ounces left over that I didn't package because I'm going to make sandwiches with it tomorrow.   Might have snacked on a half pound or so while I was slicing and packaging.

End result, I DID NOT COOK ENOUGH!!!!   Am going to have to short people on what they were expecting.  
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I've never barbecued lean beef roasts before and your cook has inspired me!  The first time I cook them, I'll use your recipe & method, which has to be superb, due to the size of your cook -- 16 roasts oh my!
 
 
I've never barbecued lean beef roasts before and your cook has inspired me!  The first time I cook them, I'll use your recipe & method, which has to be superb, due to the size of your cook -- 16 roasts oh my!
Never Q'ed lean beef roasts before ?  You definitely have to try it.    Method will vary depending on what the final usage will be.   Wanted deli style roast beef with these, so a simple straight smoke somewhere between 225 and 240.   Pull the meat when IT is 127 - 130ish.    Wrap in foil to rest.

If I was going for a thick sliced roast beef (like a steak), I'd do it the same way, but pull it off the smoker at about 120 IT then do a reverse sear to get a nice crust.     Love doing this with Top round or with a Rump Roast.
 
 
Uh oh! Did this just become a 1st come 1st serve contest? 
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Hhahhaa, doubt it.  Too many mad people as one person wanted 10 lbs for themselves.   I'll just adjust everybody's order down a bit, though I do have to figure out what to do about the person who asked for 1 freaking pound.   
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Never Q'ed lean beef roasts before ?  You definitely have to try it.    Method will vary depending on what the final usage will be.   Wanted deli style roast beef with these, so a simple straight smoke somewhere between 225 and 240.   Pull the meat when IT is 127 - 130ish.    Wrap in foil to rest.

If I was going for a thick sliced roast beef (like a steak), I'd do it the same way, but pull it off the smoker at about 120 IT then do a reverse sear to get a nice crust.     Love doing this with Top round or with a Rump Roast.
Yeah I just started barbecuing about 10 months ago.  I've been meaning to get to it but just been busy trying all sorts of other things & cookers.  I'd be making it for deli sandwiches--love me some roast beef sandwiches.  The roast beef sold at the deli, is it cooked to 130F or so as well or higher?  Do they cure it at all?  How do they keep it safe?  I mean at 130F not all the bacteria are killed right?
 
 
Yeah I just started barbecuing about 10 months ago.  I've been meaning to get to it but just been busy trying all sorts of other things & cookers.  I'd be making it for deli sandwiches--love me some roast beef sandwiches.  The roast beef sold at the deli, is it cooked to 130F or so as well or higher?  Do they cure it at all?  How do they keep it safe?  I mean at 130F not all the bacteria are killed right?
Wow, for only being at it for 10 months, you certainly have an impressive arsenal already!!

I'm not sure how deli roast beef is done.   The pressed roll of roast beef would surely need to have something in it to kill the bacteria, as it's not "intact" meat.   
 
If I remember correctly cooking something for a prolonged time at a lower temp will also kill most bacteria. Pasteurization is based on this.

I'm not saying chicken, pork or meatloaf can be done this way, but a roast beef should be fine.
 
 
Wow, that is an impressive amount of beef. As a person who can eat roast beef every day of his life, that looks like heaven!
Heheh, yeah, I'm the same way and sitting there with all that roast beef in front of me definitely had me at a happy place  
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