beef round sirloin roast?

[D.F. Expat]

wanted to try something new and this was only 2 bucks a pound so I figured why not, picked up an 11 pounder and rubbed it up, sitting in the fridge now till about midnight when i will throw it on. Anybody ever do one of these?

 

[fil]

I have never done one that big but...I would cook it to 140ish slice it super thin (shaved) make an thin gravy from the juice. Put it on buns(maybe some Hawaiian or potato rolls) and drizzle the gravy on it and put some gravy on the side for dipping.

fil

Gravy = Au-Jus lol

 

[D.F. Expat]

I have never done one that big but...I would cook it to 140ish slice it super thin (shaved) make an thin gravy from the juice. Put it on buns(maybe some Hawaiian or potato rolls) and drizzle the gravy on it and put some gravy on the side for dipping.

fil

hmm, I was planning on pulling it, you think that will work?

 

[fil]

Sirloin is pretty lean I don't know if you can pull it. The one I got had very little fat to breakdown between the fibers of the meat. It might work if you hot tub it with some kind of sauce but i just dont know.

fil

 

[fil]

A thought........... you could cook it to 160-175 Chop it up and add the juice from the drip pan for smoky flavor. it will be close to pulled.

fil

 

[D.F. Expat]

well fark, that sucks, guess thats what i get for trying something new without asking first.

 

[D.F. Expat]

A thought........... you could cook it to 160-175 Chop it up and add the juice from the drip pan for smoky flavor. it will be close to pulled.

fil

maybe i will try that since i can't pull it., no drip pan though so it will have to be broth.

 

[fil]

This is just my opinon though. Others may feel different. I will always buy the cheaper cuts and play with them.:-D

Chopped is not a whole lot different than pulled....plus you can whack some stuff with your cleaver LOL

fil

PS. Just cook it and play around..... your family and friends will still love it.

 

[CarbonToe]

PS. Just cook it and play around..... your family and friends will still love it.

Yeah, go for it. Let us know how it turns out!

 

[Smokin Gator]

I have done those a couple of times. I have taken them to 135, foiled, and coolered for a while to redistribute the juices. Then I slice it thin. Very, very good stuff.

I really don't see any way that will pull. Not the right kind of muscle fiber. I wouldn't chop either... maybe shave it really thin... but that's just me

 

[tjus77]

yeah shaving is the way to go. waste to chop and I know it won't pull (ex butcher mod).

 

[RevZiLLa]

I tried it and couldn't get it to pull. There just isn't enough fat in that meat. What I got was a nice roast that needed to be sliced thin and crossgrain. Tasty but not tender and juicy.

 

[D.F. Expat]

thx guys, it is sitting in the cooler right now, kinda over slept and it was at 155 when i took it out. I will let you know how it came out later.

 

[D.F. Expat]

ok so in case anybody was wondering this basically produced some killer smoked/roast beef , had 2 sammiches already today and they were killer!

 

[fil]

ok so in case anybody was wondering

Yeah I was wondering.
What we cook, is so much better than a restaurant can serve.
Just think what it would have been just a touch rarer.

fil

 

[Norcoredneck]

It's true, You learn something new everyday. Glad not a total loss.