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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-16-2013, 09:36 PM
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#1 |
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On the road to being a farker
Join Date: 02-09-09
Location: vancouver b.c. Canada
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13 lb. sirloin tip roast
Help me out?
I picked up a 13# sirloin tip roast at Costco for my brother's birthday dinner tomorrow. Haven't used my UDS in awhile and this huge roast has me intimidated. Any idea how long it will take for a slow cook on this thing? Dry rub or mustard based paste? I was thinking that 250" would be a good temp to go with. Okanagan apple wood for smoke of course. Thanks in advance, Rocky UDS Performer 18" weber Weber gasser Cob |
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03-16-2013, 09:58 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'd go 275 until the IT hits 140 wrap it in foil and let it rest for 30-40 min before slicing. S&P for the rub and a little garlic.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-17-2013, 12:04 AM
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#3 |
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On the road to being a farker
Join Date: 02-09-09
Location: vancouver b.c. Canada
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Any idea how long that'll take?
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03-17-2013, 12:41 AM
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#4 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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In the interest of a more even doneness from edge to edge, I'd treat it similar to a prime rib, and smoke low n slow at 225-250 to an internal temp of 110, then toss it on a super hot fire to reverse sear for a few minutes a side. Remove from fire when IT hits 125-130, then lightly tent for 30 minutes before slicing/serving.
IMO, cooking to 140 before the rest is taking it too far for this cut of meat. It will end up being around 150 when sliced after carryover. To me that's in the well done to destroyed range for lean beef.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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03-17-2013, 12:47 AM
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#5 | |
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Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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03-17-2013, 02:59 AM
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#6 |
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Babbling Farker
  
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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I'd cut it into thirds (or at least half) and treat each roast with a different rub or base.
It'll cook quicker that way also.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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03-17-2013, 03:15 AM
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#7 |
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Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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Done several of these! Always cooked over open flame, rotisserie style! Cut as needed. cast iron skillet over fire. Add butter, mushrooms, and half clove of garlic. Sautéed for 3 to 5 minutes! Yum! Trust me, it's the wow factor you are looking for!
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Doc- Offset RF Stick burner Trailer |
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03-17-2013, 03:22 AM
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#8 | |
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Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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Quote:
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Doc- Offset RF Stick burner Trailer |
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| Tags |
| Sirloin, uds |
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