Sirloin tip to roast beef

Discussion in 'Beef' started by realtorterry, Mar 22, 2012.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Had to give my new slicer a work out so I thought why not roast beef. I happened to check the deli price of 11.99 a LB? the raost was on sale for 2.99 a LB so I got 3 LBS for 10.00.

    Fresh & ready

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    A little Montreal Seasoning

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    A little JU under the roast

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    Be back soon with more. My WSM got out of hand at 325 so I'm working her back down
     
  2. big andy a

    big andy a Smoking Fanatic

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    Curt.
     
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

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  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    So here we are at the 2 hour mark. I just now probed it. Its already reading 130? awfully fast? Looks alot pink & completely not firm, but I know my probes are right? I'm taking it to 140  & letting it coast to 145 just to be safe. I think I'll thermapen it as well just to be safe!

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  5. thoseguys26

    thoseguys26 Master of the Pit

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  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    fresh out of the foil & going into the frige overnight

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  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    They do tend to get to temp pretty quick... Looking great..... Ohhhhh.... that new slicer is lonely............[​IMG]

    Joe
     
  8. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Can't wait to see that bad boy all sliced up ! :drool
     
  9. Looks good...can't wait to see the sliced pics!
     
  10. thsmormonsmokes

    thsmormonsmokes Smoking Fanatic

    So how long was the total cook time?  I did an elk roast a while back (even more lean than that roast), and I was really surprised how quick it got to temps.  I chalked it up to not having much fat to insulate it, but I don't know if that's why.  But it definitely got up to temps much faster than I thought it would.
     
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    So I pulled if out of the frige & put her in my bright new shiney slicer & this is what I came up with. It took 2.5 hours. I used hickory & apple. I'll be coming home early today for some sammies!!

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  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great -good job
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    wow this looks great it will do great Sammie's
     
  14. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Thanks guys! Was my first one. Wasn't exactly the way & taste I was hoping for but good all the same. I'm going to try soaking some in the Au Ju tonight to try & get more of a beef taste?
     

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