8# Sirloin Tip Roast w/ q-View!

Discussion in 'Beef' started by joopster, Mar 8, 2014.

  1. joopster

    joopster Smoking Fanatic

    Grabbed this a couple of weeks ago and am going to smoke it tomorrow.

    I thawed it and have applied SPOG to the outside with a little bit of mustard.  It is now wrapped and in the fridge until go time tomorrow.

    I plan to use my new AMNPS for smoke - oak and apple...

    Lump cowboy charcoal - low and slow....

    I would have done it today but we are going to Disney on ice....





     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    demosthenes9 likes this.
  3. joopster

    joopster Smoking Fanatic

    Just put it on the Brinkmann.  I figured about 8 hours....

    I will post updates as we go.  I may have to run out and grab some more charcoal.
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    I'm in for the ride!

    [​IMG]
     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yum. What temp you taking it to?
     
  6. joopster

    joopster Smoking Fanatic

    Probably 138-139 or so.... 
     
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Nice. Can't wait to see it.
     
  8. joopster

    joopster Smoking Fanatic


    Coming along quickly.  I would expect a stall at some point soon...
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    I don't think you'll get a stall below 139*.

    BTW: Excellent temp to pull it.[​IMG]

    Bear
     
  10. joopster

    joopster Smoking Fanatic

    You think it will hurt it to leave it foiled for a couple hours after taking it off?
     
  11. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Won't hurt at all
     
  12. joopster

    joopster Smoking Fanatic

    That's what I will do then until time for dinner...
     
  13. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    You carving up thick slices like prime rib? Or thin slicing?
     
  14. joopster

    joopster Smoking Fanatic

    Probably both - going to thin slice the best I can for some sandwiches with au jus for the family and then I like it thick sliced on a plate...
     
    Last edited: Mar 9, 2014
  15. joopster

    joopster Smoking Fanatic

     
  16. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Good luck.   Is kind of a pain to thin slice when warm.   If you have some left over and plan on using it for sammies, throw it in the fridge and get it nice and cold.  Much easier to thin slice once it has firmed up.
     
  17. joopster

    joopster Smoking Fanatic

    In the spirit of waiting and my previous threads - here is what is flowing.

    Three Floyds Alpha King Pale Ale

     
  18. joopster

    joopster Smoking Fanatic

     
  19. joopster

    joopster Smoking Fanatic


     
  20. joopster

    joopster Smoking Fanatic

     

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