Boneless beef sirloin roast, Q-View to come

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

wwdragon

Smoke Blower
Original poster
Apr 5, 2013
86
12
Laval, Quebec, Canada
Well weekend if here and yesterday was no good for smoking at all, so today going to try a beef sirloin roast, Never tried one of these before but so far 3 smokes since getting my smoker and all came out well. I am shooting for a IT of 140 for nice med-rare and will start in about 30 min.I will be only using EEVO and MTL Steak spice YUMMY.

Pics to come as I know how much we all love food pics :)

Barry
 
I'm in as well 
thumb1.gif
 
Thanks guys, Well the Angus meat is in the smoker and it just hit 250 so now to wait and try NOT to fiddle with it.

Yup thin slices for yummy sammies, but I will just have to have a chunk for supper with taters :)
 
Well about 3 hours in and it has stalled at 130. Just going to wait it out and pull at 140, smells and looks amazing though, going to be very had to just let it rest and have a nap before digging in lol

Barry
 
As promised here is the Qview. :)


The package it came in


Ready for some EEVO and MTL steak spice goodness


All coated and ready



Nice TBS, smells amazing already


Resting, so hard not to touch


Rested about an hour, enough is enough, slicing time, bark is amazing.


Cut a few thick slices just to munch on, OMG yummy


Nice smoke ring and smokey flavor, I finally found wood chunks and not chips, that helped a lot keeping the smoke up.

Hope you all enjoy the view, now of to make me a sammich and put the rest in the freezer.

Not bad for a newbie, 4 smokes and all 4 came out great, I am totally hooked, even the "house manager" started to say, "is smoking meat all you can talk about?" she has a point :)

Barry
 
Looks delicious!!!

               Craig
 
Nice smoke ring and smokey flavor, I finally found wood chunks and not chips, that helped a lot keeping the smoke up.

Hope you all enjoy the view, now of to make me a sammich and put the rest in the freezer.

Not bad for a newbie, 4 smokes and all 4 came out great, I am totally hooked, even the "house manager" started to say, "is smoking meat all you can talk about?" she has a point :)

Barry
Hi Barry - looks AMAZING!!!  Out of curiosity, how many lbs was the roast, about how long did it take you to get to 140F and what kind of wood did you use?  Doing one next weekend.

Thanks

Tom
 
Hi Barry - looks AMAZING!!!  Out of curiosity, how many lbs was the roast, about how long did it take you to get to 140F and what kind of wood did you use?  Doing one next weekend.

Thanks

Tom
Hey Tom,

It was about 4 pounds and took about 5 hours plus the resting, I was chasing temps that day cause of the wind, I used maple, hickoy and mesquite wood for the smoke.

Barry
 
That looks a lot like what i did for dinner last night
drool.gif
I have another large batch of food on the smoker now and can't wait for dinner!!

Smokin' in Cedar Park,

Robert
 
Hey Tom,

It was about 4 pounds and took about 5 hours plus the resting, I was chasing temps that day cause of the wind, I used maple, hickoy and mesquite wood for the smoke.

Barry
Thanks Barry!  I'll be trying one this coming weekend and will post with views (if it turns out LOL).
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky