2 X 1.5 lb beef top sirloin roast...best way to cook/smoke??

Garman · 10-14-2012, 09:39 AM

Hi Guys,

I have two 1.5 lbs beef top sirloin roasts to cook/smoke today. Any body have any good ideas on how to grill them or smoke them?

Thanks

Garman · 10-14-2012, 10:44 AM

Well, I have decided to do them on the grill...indirect. I am thinking they are not big or lean enough to do on the smoker.

Garman · 10-14-2012, 04:36 PM

So I injected them with some beef broth and garlic and grilled them indirect at around 350 degrees to an internal temp of 140 degrees. Once they hit 140, I seared them for a couple minutes then pulled and foiled. I put them straight in the fridge as they are for eating during the week. About a half hour later, I decided I better take one out and sample it to make sure it is cooked enough for my kids. I sliced one up nice and thin and it was farking fantastic!! Juicy with a nice pink middle. Me and my kids tore thru one in about 5 minutes!!

Luckily I still have one left in the fridge for the middle of the week! Sorry, no pr0n....it went too fast!!

LOL...I feel like I am talking to my self!

bluetang · 10-14-2012, 05:01 PM

Sounds like ya done it up right!

10-14-2012, 09:39 AM	#1
Garman On the road to being a farker Join Date: 06-09-12 Location: Fairview, NC Downloads: 0 Uploads: 0	2 X 1.5 lb beef top sirloin roast...best way to cook/smoke?? Hi Guys, I have two 1.5 lbs beef top sirloin roasts to cook/smoke today. Any body have any good ideas on how to grill them or smoke them? Thanks __________________ Weber Spirit E-210 gasser, Weber Performer, WSM, Maverick ET-732, Weber 18.5 OTS, Weber Smokey Joe

10-14-2012, 10:44 AM	#2
Garman On the road to being a farker Join Date: 06-09-12 Location: Fairview, NC Downloads: 0 Uploads: 0	Well, I have decided to do them on the grill...indirect. I am thinking they are not big or lean enough to do on the smoker. __________________ Weber Spirit E-210 gasser, Weber Performer, WSM, Maverick ET-732, Weber 18.5 OTS, Weber Smokey Joe

10-14-2012, 04:36 PM	#3
Garman On the road to being a farker Join Date: 06-09-12 Location: Fairview, NC Downloads: 0 Uploads: 0	So I injected them with some beef broth and garlic and grilled them indirect at around 350 degrees to an internal temp of 140 degrees. Once they hit 140, I seared them for a couple minutes then pulled and foiled. I put them straight in the fridge as they are for eating during the week. About a half hour later, I decided I better take one out and sample it to make sure it is cooked enough for my kids. I sliced one up nice and thin and it was farking fantastic!! Juicy with a nice pink middle. Me and my kids tore thru one in about 5 minutes!! Luckily I still have one left in the fridge for the middle of the week! Sorry, no pr0n....it went too fast!! LOL...I feel like I am talking to my self! __________________ Weber Spirit E-210 gasser, Weber Performer, WSM, Maverick ET-732, Weber 18.5 OTS, Weber Smokey Joe

10-14-2012, 05:01 PM	#4
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Sounds like ya done it up right! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!