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View Full Version : Smoked Roast Beef in the snow


cfrazier77
12-16-2017, 04:36 PM
It was snowing and it was a lazy day, what to do but smoke a sirloin tip roast that was on sale for $3.99 per lb. I used the Weber kettle with my smoke and sear. I rubbed it with Carne Crosta Steakhouse rub from Oakridge. It was on for 75 minutes at around 225. I used Royal Oak lump and chunks of wild cherry. I pulled it at 135 for a nice medium and let it rest.

Thoughts, it was very good, I was surprised at how much beef flavor was in this cut of meat. However, I would not use this rub again for this type of preparation. I really like Carne Crosta when I grill, but without that high heat I did not like it as much. It was not bad in any way, next time I will try a different rub. Any suggestions for a better rub for this?

Now, I have 3 lb left in the fridge which I am going to get out the slicer and cut thin for sandwiches over Christmas.

Merry Christmas everyone!

dbl.cheese
12-16-2017, 05:16 PM
Carne Crosta is my fave on beef.

Westx
12-16-2017, 05:30 PM
Black Ops.

mchar69
12-16-2017, 05:39 PM
Wow meal looks great!
You make a good point on rubs - some are better at high, others lower heat.
(where's the veggies?)

edit to add the Santa Maria is also killer on steaks.

BillN
12-16-2017, 06:44 PM
Nice work.

Notorious Q.U.E.
12-16-2017, 11:07 PM
Man, I’m loving the color on that beef. Nice work

Beentown
12-17-2017, 12:07 AM
Looks great.

Hard to beat SPOG on beef.

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IamMadMan
12-17-2017, 07:15 AM
Looks awesome Craig........

Merry Christmas to you and your family as well.

Smokeymagoo
12-17-2017, 07:35 AM
Looks great.

Hard to beat SPOG on beef.

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I'm with been on this, shake on a hint of Chili powder and cayenne for a little extra flavor. Now i'm already hungry this morning.

Smokey

Big George's BBQ
12-17-2017, 10:04 AM
I like doing the sirloin for sammies with Montreal Steak Seasoning

cfrazier77
12-17-2017, 01:55 PM
Thanks for the ideas and comments. I think Carne Crosta is worth another shot, next time I will give it a final sear.

I sliced it today on my old Rival slicer that I inherited from my grandpatents. It does not hold a candle to new ones, but I cannot bring myself to get a new one yet. We piled it high on croissants, one with blue cheese and the other with smoked gouda, and whole grain German mustard. Very good. Merry Christmas!

cowgirl
12-17-2017, 02:35 PM
Looks fantastic from here!!