THANK YOU for the help with my roast beef questions. Enjoy the QVIEW

Discussion in 'Beef' started by ktotheb, Nov 27, 2011.

  1. ktotheb

    ktotheb Fire Starter

    [​IMG]

    11.75 pound sirloin tip roast rubbed with evoo and montreal steak seasoning.[​IMG]

    Roast  beef on top and my brother did a brisket(on the bottom) Sheww was it good[​IMG]

    TBS was a little heavy here but turned out AWESOME!!!!![​IMG]

    took it to 135 internal and here it is ready for the slicer.[​IMG]

    BEAR VIEW And YES it was as good as it looks!!!!!![​IMG]

    What a MOUND of greatness. I am proud of this one!!!![​IMG]

    The family was impressed and stuffed. I would like to thank all for there suggestions. I am so glad I did not brine it. I do wish the AuJUS came out better as it was bland. I used beef broth,garlic and mushrooms. It was very watery and tasteless. We all enjoyed the beef thought. Again thanks for a successfull smoke. Hickory wood by the way. I see another one coming for the holidays.
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks FANTASTIC!
     
  3. roller

    roller Smoking Guru SMF Premier Member

    [​IMG]
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Beef looks Perfect...To Fix your AU JUS problem ...Add Cut up Onions , Carrots, Celery, Parsnips (in season) and a halved head of Garlic, to your Drip Pan and let the goodies Roast/Smoke with the Meat...While the Meat rests add 6-8 Cups Beef Broth (low Sodium) to the drip pan and stir to get all the good stuff off the bottom. Now transfer the whole deal to a Pot, add 1-2T Tomato Paste, 4-5 Sprigs Fresh Thyme (1/2tsp Dry), 4-5 Spigs Parsley (1tsp Dry), 8-10 Black Peppercorns and a Bay Leaf or two....You can add Rosemary, 8 Allspice Berries and Red Wine at this point too if you wish...Bring the JUS up to a simmer and cook 30-60 Minutes for the Flavors to develope, skim the fat as you go. Dragging Strips of Paper towel across the top of the JUS will get the last little bit of fat off...Lastly adjust the S & P, Strain and serve the Beef AU JUS...Good Stuff...JJ
     
    Last edited: Nov 27, 2011
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The roast beef looks perfect! Nice and pink!
     
  6. ktotheb

    ktotheb Fire Starter

    JimmyJ,  I put the beef broth,garlic and mushrooms in a pan underneath the roast as it cooked thinking it would catch the dripping and add flavor at the same time. It didn't happen. It did have a smokey flavor but it didn't taste like aujus should/has tasted. It was rather watery and bland. Other then that the meat was the best piece of meat I have smoked yet hands down thanks to all the help here.
     
  7. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Excellent looking roast my friend! color is fantastic
     
  8. venture

    venture Smoking Guru OTBS Member

    You are going to eat well!

    Good luck and good smoking.
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    The Roast Beef looks fantastic!!!

    You get [​IMG]   for the full smoker [​IMG]
     
  10. raymo76

    raymo76 Smoking Fanatic

    O my! My stomach is rumbling right now and my mouth is watering!!!!!
     
  11. sqwib

    sqwib Smoking Guru OTBS Member

    WOW!
     
  12. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    And to think I ate chinese tonight.  Thanks for the hunger pain.[​IMG]
     
  13. teeznuts

    teeznuts Master of the Pit

    Nice! Wish I could find a sirloin tip that big. All I find are 3lb or less. Thats to die for.
     
  14. Around here you can buy these at Sam's Club in that size. I have one in the freezer and one thawed that I am going to have to do something with this morning. I love a good rare roast beef roast and do own a slicer...[​IMG]

    However, as usual I am thinking about doing something different. Does anyone have any experience with taking this cut to 190ˆ or so and then pulling/shredding/chopping...whatever works best and then mixing with something like a brisket finishing sauce? Can't decide if that might be good or a total waste of a good piece of meat. I am always willing to experiment. I did cut about a 3 lb. chunk off of this roast and made a killer pot of vegetable beef soup with it.

    So two things......anybody have any experience or thoughts on this? And lastly...if this is too much of a hijack, just say so & I may start a new thread.

    Best.........John
     
  15. raptor700

    raptor700 Master of the Pit OTBS Member

    I personally wouldn't go to 190º with this cut of beef.

    It is best in the 130º - 140º range.
     
  16. Most of my experience is with pork & chicken. I know that folks BBQ beef other than brisket...what cut do they use, chucks or shoulder clods? Just needing to do something with this cut of meat and not interested in having 8 for dinner tonight:)
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Taking it to 190 will give you the same thing as a very, very well done steak. Most folks eat this cut rare to med/rare.
     
  18. A bit of garlic powder or a sprinkle of rub, not much, adds a nice touch to a bland aujus. 
     

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