Top Serlion- Qview to come

Discussion in 'Beef' started by austin, Oct 5, 2008.

  1. I was looking to try some beef this time around. I have been working on pork for the most part in the past (butts, ribs). Today I picked up a nice looking Top Serlion Roast. I am not sure how it will smoke up- I am hoping to pull it for pulled beef- or chopped beef sandwiches.
    I rubbed it down already and it is humming along at 250 on the WSM. Any suggestions for this cut? Should I foil at a certain temp like I do a butt? What would be your suggestions for final temp for pulling?

    Thanks so much for all of the help- check back...Ill post Qview when I lift the lid for the first time. (todays smoke also consists of chicken wings and ABTs....which will be our lunch later)
     
  2. No thoughts anyone???
    I am currently at 145-
    Needing to know....should I foil at 165 like a pork butt....
    or just take it all the way to 190 for pulling temp?


    Thanks for the help in advance
     
  3. bmudd14474

    bmudd14474 Guest

    I would foil at 160 and take it to 205 then to the cooler for atleast a hour to rest then pull away. Make sure your mopping or spraying that piece of meat to keep it moist. Should be good when all is said and done.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I did a search for "sirloin tip roast" and found one done recently by Krusher:

    http://www.smokingmeatforums.com/for...ht=top+sirloin

    His was pretty large but the overall internal temp should be the same regardless of the size. His was taken to 205-210 to be pulled for shredded beef sandwiches.
     
  5. Thank you both!!!
    I am spritzing with apple juice and Rye (canadian club)
    I have never smoked a beef roast before- So I was not sure about the foiling. It appears as though I am in a bit of a plateau as well- sitting around 145.

    Again thank you both for responding.
     
  6. bmudd14474

    bmudd14474 Guest

    You're welcome. I had about a hour and a half stall on my pork butt that is on right now but its finally out of it. Your will be fine too just have to be patient with it. I look fwd to some Q view.
     
  7. smoking gun

    smoking gun Smoking Fanatic OTBS Member

  8. Smoking Gun- Im not sure how I missed that thread ... but it sure does give me hope for mine. I put it on 5 hours ago....currently sitting in another stall at 154. I plan on foiling and brining it up to 200-205. I think this one may be a long one!

    Thanks for sharing your thread. I will have pics when I foil.
     
  9. desertlites

    desertlites Master of the Pit OTBS Member

    I have a 5*r on now-pretty lean so have a 8* pork butt on the top rack-mine been on 7 hrs and at 160 now-prolly foil in a few and let go another couple hrs-not looking to pull-the butt I will leave till bedtime-and pull tomarrow
     
  10. Qview as promised-

    This is when I foiled it at 160.







    Currently at 172.....and is smelling wonderful
     
  11. fishawn

    fishawn Smoking Fanatic

    Great post & pics Austin!.....I think you are on the right track. The plateau is the strangest thing......I was doing a brisket this morning, it had already gone through a big stall-plateau earlier, then got it to 164* then was foiled, temps on the MES were the same, no wind, my covered patio is 3/4 enclosed & the smoker sits out of any wind, about 55* outside and the damn thing dropped in temp from 196 to 191 in about an hours period?....Stalled.....then slowly went up to 202*???????
     

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