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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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03-29-2013, 02:16 PM | #1 |
Full Fledged Farker
Join Date: 03-10-13
Location: Ironton Oh
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Beef top sirloin roast. What should I have done?
So I smoked a beef top sirloin roast on the uds last week and it was ok but it wasn't great cause some of it was melt in your mouth like prime rib but most was real chewy. I took it off the uds at 147*. Too early?
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Smoker Joe, UDS, Weber Silver 22.5 kettle, MB Gas Smoker, CG Smokin Pro w/sfb, pitmaster IQ110 Last edited by SmokinFatties; 03-29-2013 at 02:17 PM.. Reason: Too many words |
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03-29-2013, 08:23 PM | #2 |
Full Fledged Farker
Join Date: 04-25-09
Location: Des Moines, IA
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I'd say too late. I'd have pulled it at about 125, wrapped it and let it rest and let the carryover take it to 130-135. I'd rather err on the rare side.
Next time consider doing a reverse sear. Take it to about 110-115 on the smoke, pull it off, wrap it in foil to hold it. Crank the heat up, or transfer to a hot grill, unwrap, and put the roast back on the heat just long enough to brown it up on all sides. The sear will bring the internal temp up to your desired temp. Recover and rest again, then slice and serve. Chris |
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03-29-2013, 08:29 PM | #3 |
Is lookin for wood to cook with.
Join Date: 03-12-13
Location: Planet Claire, WI
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03-29-2013, 08:36 PM | #4 |
Full Fledged Farker
Join Date: 03-10-13
Location: Ironton Oh
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Nice. That's what I'll do then. Lookin forward to the next one now.
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Smoker Joe, UDS, Weber Silver 22.5 kettle, MB Gas Smoker, CG Smokin Pro w/sfb, pitmaster IQ110 |
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03-29-2013, 08:38 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Both.Either cook it like a steak,or carry it on up to pulled beef temps by braising.I often pitch in a sirloin roast with a chuck roast for pulled beef.Awesome.If you want sliced,take the advice above.
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03-29-2013, 09:04 PM | #6 | |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Quote:
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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03-30-2013, 12:09 AM | #7 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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what was the starting weight? I cook whole aprox 18 to 22 pounds..I only go to internal 125* butt the problem you are experiencing is the way it was sliced OR the meat was not tender to begin with..try to wet age first...
when you slice you have to watch for the grain pattern and chase it around while slicing..watch the grain slice and bite into the slice..
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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03-30-2013, 12:13 AM | #8 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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IMO, anything past med rare is gonna make a sirloin roast eat like leather. I agree with removing from heat at 125, and resting for at least 30 minutes to allow juices to redistribute before slicing/serving.
On cooking it like a brisket or chuck roast.. meh.
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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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03-30-2013, 01:11 AM | #9 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Great place has great advice!
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Hold my dang beer... |
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03-30-2013, 01:32 AM | #10 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Yup, yup^^^^
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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03-30-2013, 06:51 AM | #11 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I cooked a 6.5 lb sirloin roast yesterday and pulled it at 127 The butcher did a great job for me He even tied the trimmed fat on it so it would melt/baste the roast while cooking at 335 degrees Plan to slice and freeze today
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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