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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-21-2013, 02:44 AM   #1
JMSetzler
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Default Smoked Sirloin Tip Roast


Between this and last week's pastrami, I'm stocked on sandwich meat for a bit. This roast was awesome... fantastic flavor, texture,and moisture content... Quick and easy cook as well...
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Unread 01-21-2013, 03:08 AM   #2
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Loved the video and the clarity of what you did. For my personal preference I would call the end result "medium". I prefer medium rare & I guess if I were using your recipe I'd drop the finishing temperature 5F+. Great job-thank you.
John
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Unread 01-21-2013, 03:20 AM   #3
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Quote:
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Loved the video and the clarity of what you did. For my personal preference I would call the end result "medium". I prefer medium rare & I guess if I were using your recipe I'd drop the finishing temperature 5F+. Great job-thank you.
John
You would pull it at 120 instead of 125?
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Unread 01-21-2013, 03:34 AM   #4
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Might just be the images.
The halved beef looked medium-medium rare but the sliced meat image looked medium well?
120f is getting to extra rare territory.
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Unread 01-21-2013, 02:28 PM   #5
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It could be the light under my stove making that appearance... I pulled it at 125 internal...
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Unread 01-21-2013, 02:42 PM   #6
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Another great video thanks. What model of camera are you using?
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Unread 01-21-2013, 03:17 PM   #7
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Another great video thanks. What model of camera are you using?
It's a Canon Vixia HF R300 video camera. I have been playing with the white balance and I think I need to move to the custom white balance setting when I'm working at the stove top....
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Unread 01-21-2013, 03:39 PM   #8
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I did a bottom round roast this weekend. No cut up slice pics but here is the finished outside. I smoked it with oak on the BGE at 350 dome temp for about 1 hour. I stopped smoking at 110 and seared it at the end up to 120. Pulled, immediately wrapped in plastic to cool then sliced for dinner 8 hours later.

Was great!

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