sirlion

[markbet]

I took the cheap way out. I bought an uncut bagged 8lb sirloin instead of prime rib, 2.99lb vs 8.99lb. The way I see it, about all large chunks of meat are basically fixed the same way, brine, smoke until internal hits 170*, bag and bring up internal to 195*, toss in cooler? I know sirloin can be sorta tough, so I guess I am asking if I should cook it like I would a brisket. I am also planning on injecting with Fab B. I got a truck load of pecan wood, so I will be using that to smoke with.

[jminion]

If you take a sirloin to 170º you won't like the results, cook it the same way you would a prime rib, finish temp 130º max in the center.

[BBQchef33]

No way go over 130-140.... You bring sirloin or prime rib to 170 ya may as well use it for tacos.

Family goes for the med-rare to med-well range so....... for sirloin roasts, top sirloins, rounds, roast beefs, even london broils, etc.. all the beef roast cuts.

I take it off at 130-135 and then roll it over hot coals for minute or 2 to sear and char the outside. Then wrap it loosely and let it rest for 10 minutes. This makes for medium rare towards the center and a little med to med well towards the outside. if you want to go on the rare to medium side take it off at 125 and roll it over the coals for a minute or 2.

[markbet]

No way go over 130-140.... You bring sirloin or prime rib to 170 ya may as well use it for tacos.

Family goes for the med-rare to med-well range so....... for sirloin roasts, top sirloins, rounds, roast beefs, even london broils, etc.. all the beef roast cuts.

I take it off at 130-135 and then roll it over hot coals for minute or 2 to sear and char the outside. Then wrap it loosely and let it rest for 10 minutes. This makes for medium rare towards the center and a little med to med well towards the outside. if you want to go on the rare to medium side take it off at 125 and roll it over the coals for a minute or 2.

Thanks Phil, my goal is between med rare to med well. So just to be straight, take it off at 135, and roll over coals for two minutes, and that should be where I want to be on the doness.

[markbet]

And is injecting with fab B a good idea or bad idea?

[jminion]

I would not use Fab B personely, Sirloin at med well is not a great choice, if it is med well in the center
the outer layer will be tough. Sear the exterior well and take to 140 if you feel the need.

[BrooklynQ]

Why sear at the end? Usually in oven cooking you sear before roasting.

[BBQchef33]

Rob.. poor choice of words for me.. its not a searing I'm looking for.. its more of a little "charring". Just want to get a little blackening/crispness on the roast the way you would on a grilled steak. Not looking to actually sear it.

Markbet... Like your family... My wife and kids dont like to see much pink. They are med to med-well people..... I myself like it Med-rare.. so i remove it at 130. I also keep the probe in it and roll it over hot coals.. very hot coals for a fast "charring" on the outside.. dont go by time, Just get that charred effect and take it off. The sooner the better. You want the center to stay med-rare and have the more done stuff on the outside slices. I try not to raise the temps above 135( keep them below 140! or your med rare is gone.) If the charring brings your temps up, definately dont cover during rest. Remember.. that rest time is also going to allow the temps to rise.

FYI, all the beef cuts, especially prime ribs, i start out HOT. 350-400 or over seering heat. I will put them either over hot coals for a minute or 2, or on smaller roasts, roll them in a cast iron pan with oil and garlic. Prime ribs I cook for the first 20-30 minutes in the hot spot right next to the fire box turning often. At the jack, when i did them on the green egg, I started them at 400+ and then lowered the temps..(which BTW was a pain int he as cause the egg holds temps so well).

Search for a Fillet mignon post where i ruined it by charring it to long and cooking high 12-14" over hot coals. Also some info in there.

[markbet]

I read the past threads that Phil suggested, and I have come to the conclusion that I could be in DEEP crap. Sounds like prime rib, or sirloin roasts etc. are much more difficult than brisket ever thought of being. This sirloin roast is going to be for Thanksgiving and I am sweating it to say the least.

[jminion]

Phil sounds like you have done a few of these. :wink:

Not hard just different technique. leaner cuts just have a lower finish temps.

[Wayne]

Cook ir just like a brisket, but not as long. If you try to get the meat up to 170 internal you will have to get the outside hotter than 280 on the outside, and that is the point where the meat turns tough. If you must get it that hot inside then pull it off the smoker when it is about 140 and put it in an oven roaster and roast in the oven set to 170 for alot of hours. If it does get tough then grind it up in your meat grinder and use it in chili or BBQ burritos.

[BBQchef33]

Jim.. Yup, i do alot of beef, especially in the last year. I like em cause they dont need the 8-12 hours a brisket does and being they come off at 130, and never reach that 3 hour long "stuck" at 155 point, most cuts are done in less than 4 hours, even the big ones. You can start one after lunch and have it ready for and early dinner right out of the chamber. Theres alot of choices too. The family got tired of ribs, butts and brisket.. so i started throwing in a few beef roast during the week and the menu expanded.


Markbet... sorry.. thought i put the links to those threads in.. senior moment

Dont worry about those beef cuts.. just watch the temps and you'll do fine. Keep a probe in there. and after a brief hot period in the chamber, knock the temps down to 275. Pullem off at 130 to play it safe and char them and let them rest. If they come out to rare after you slice them, a quick shot under the broiler or some real hot brown gravy will finish them off for you.

(Also, for prime rib cuts, the last 30-60 minutes i rub the roast with horseradish and return it to the smoke. Still do the charring thing and damn its good!)

heres the links i was talkin about with some other info/stories.
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=1184&highlight=filet+mignon

Doin a prime rib recipe is knock your dick in the dirt good.... guest usually want to move in or marry you after serving it.

http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=1221&highlight=filet+mignon

[BBQchef33]

Cook ir just like a brisket, but not as long. If you try to get the meat up to 170 internal you will have to get the outside hotter than 280 on the outside, and that is the point where the meat turns tough. If you must get it that hot inside then pull it off the smoker when it is about 140 and put it in an oven roaster and roast in the oven set to 170 for alot of hours. If it does get tough then grind it up in your meat grinder and use it in chili or BBQ burritos.


uh wayne.. Grind up a prime rib???? thats a mighty pricey burrito! :wink: :shock:

But since you mentioned it.. using big fat cuts of london Broil that have been smoked for a few hours and then cubed, or cubed first and rubbed with chile seasoning mix and then smoked, makes great great chile. !!

[Wayne]

Cook ir just like a brisket, but not as long. If you try to get the meat up to 170 internal you will have to get the outside hotter than 280 on the outside, and that is the point where the meat turns tough. If you must get it that hot inside then pull it off the smoker when it is about 140 and put it in an oven roaster and roast in the oven set to 170 for alot of hours. If it does get tough then grind it up in your meat grinder and use it in chili or BBQ burritos.


uh wayne.. Grind up a prime rib???? thats a mighty pricey burrito! :wink: :shock:

But since you mentioned it.. using big fat cuts of london Broil that have been smoked for a few hours and then cubed, or cubed first and rubbed with chile seasoning mix and then smoked, makes great great chile. !!

I was talking about a tough sirloin that did not come out right. Prime rib is cut from support muscles and cannot get tough even if you cook it to 500 degrees. It just does not contain enough collagen to get tough.

[kcquer]

This is not a good thread for me to be reading this early in the morning. I'm gonna be starved all day. Sirloin is my favorite cut of beef, it has a flavor no other cut can match. I really like I nice chunk of prime rib or a filet or the occasional ribeye, but for great beef flavor nothing comes close to sirloin.
Mark, please post results of your cook. Looking forward to trying this myself.

[Solidkick]

Can you get these whole Sirloins and Prime ribs at Sam's or Costcos? you know, I've never paid any attention to look for these cuts in the store. Usually in and out for what I'm looking for, which is butts, brisket, chicken or ribs.

I'm like KC, this thread has made me hungry, and after a couple of days of an upset stomach, I'm ready to eat something!

[markbet]

This is not a good thread for me to be reading this early in the morning. I'm gonna be starved all day. Sirloin is my favorite cut of beef, it has a flavor no other cut can match. I really like I nice chunk of prime rib or a filet or the occasional ribeye, but for great beef flavor nothing comes close to sirloin.
Mark, please post results of your cook. Looking forward to trying this myself.

I will be sure and let you know how it turned out. It will be one of the meat dishes for Thanksgiving. That is why I am a little nervous experimenting with so many people coming over. :?

[BBQchef33]

kick.... Costco has Big ass cuts of prime rib.. 10-20lbs and 5-8lb sirloins. The larger ones are in cryovac. I have a 15lber prime rib in the fridge, will give you the prices later when i go out in the rain.

[Neil]

Phil,

Thanks for the horseraddish technique, I just drooled all over myself.

[BBQchef33]

Phil,

Thanks for the horseraddish technique, I just drooled all over myself.


hope u missed the keyboard...

maybe we should get them plastic keyboard protectors thingys they use in deli's and restaurants.

[parrothead]

Phil,

Thanks for the horseraddish technique, I just drooled all over myself.


hope u missed the keyboard...

maybe we should get them plastic keyboard protectors thingys they use in deli's and restaurants.

With the amount we need, we could probably get a brethren discount.

[markbet]

Last minute change. Went to the store, strolled by the meat section and there it was, prime rib on sale! Sirloin goes back in the freezer, prime rib being preped for Thanksgiving. The meat menu as it is now; 8lb prime rib, 4 racks St. Louis style ribs, 2 5lb boston butts and a 12lb turkey, which the wife is fixing in the oven. Question about the St. Louis style ribs, the butcher told me that this style of rib is nothing other than baby backs?? Is that true? If so, I need to adjust the cooking time to 2-1-1?

[chad]

You need to bitch slap that butcher - he hasn't a clue. Babyback/loinback ribs are just that. St. Louis cuts are trimmed spare ribs.

Print a STUPID sign for that butcher and give it to him with my blessing and don't forget to tell him "Here's your sign!"

[markbet]

Thanks for the heads up Dave. I will educate him the next time I run into him. I am glad that I asked, sh-t, I would have put raw ribs on the table to eat and give my guests the hershey squirts for a week. Immodium AD for dessert mod!

[jminion]

most grocery store don't have butchers any more, they simply have people who load the cold cases, maybe some repackaging. The local meat markets will have butchers but I would learn the different cut so you don't have to depend what someone may or may not know.

[markbet]

most grocery store don't have butchers any more, they simply have people who load the cold cases, maybe some repackaging. The local meat markets will have butchers but I would learn the different cut so you don't have to depend what someone may or may not know.

You are right Jim. I actually bought the ribs from a meat market, but the person telling me that they were baby backs was just a meat stocker in a geocery store where I purchased the prime rib. Before going to the meat market, I had gone to two different geocery stores, and they had not even heard of St. Louis style ribs. The meat market was quite a bit more expensive, but at least I got what I was wanting, plus it is good quality meat.

[markbet]

also spelled grocery wrong.