Whole Smoked Serloin and Brats

[Hawgsnheifers]

With ice still on the ground and temps around 25, I'm smoking a whole 12 pound sirloin, seasoned with Santa Maria Tri Tip seasoning and some brats on the WSM for a family B-day party tomorrow. Here is the food porn so far. More porn to follow as the cook progresses. Gonna have smoked brats for lunch today. MMMmmmm.

 

[Hawgsnheifers]

Updated Food Porn for you sick Farkers...

Here is what we have after 2 hrs of sweet blue smoke from a mix of hickory and mesquite...

 

[Puppyboy]

I love food porn!!!!! Lookin goooooooooood!!!!!!!

 

[soulman]

Umm....looks good. What temp do you plan on pulling the sirloin?

 

[Bigmista]

Never saw a smoked sirloin before. Will you slice it? Pull it? Chop it?

Details man!!

 

[chingador]

good groceries there.

 

[Hawgsnheifers]

Brats done. 3 1/4 hours at 225 on WSM

Just took the brats off after 3 and 1/4 hours. Great color and snap. Great taste and smoke ring down to just a thin pencil size gray spot. Yum.... I'm going to pull the whole sirloin at 155, then foil and throw it into a cooler for a couple of hours to cool, then into the fridge for a re-heat tomorrow for the party. Should be good. I'll post porn from the slicing tomorrow.

 

[Hawgsnheifers]

Never saw a smoked sirloin before. Will you slice it? Pull it? Chop it?

Details man!!

Should be able to slice thin like a brisket. Going to use it for sandwiches on hard rolls. I'll post porn tomorrow for all to see how it turns out.

 

[boatnut]

155 sounds like a tad much for good cut of beef especailly since it will continue to rise when you foil and cooler. let us know how it turns out.

 

[thirdeye]

Just took the brats off after 3 and 1/4 hours. Great color and snap. Great taste and smoke ring down to just a thin pencil size gray spot...

It takes great patience and control to cook fresh sausages like that, they look great. Good job.

 

[Hawgsnheifers]

Serloin off the WSM. 8 and 1/2 hours later

Well here is the serloin after about 8 and a half hours on the WSM at around 225 degrees. The sun went down around 5:30 so I bumped it up to about 240 because it went to about 140 degrees internal about 4:30 and just hung there. I'll post pics of the slicing tomorrow after the party. Can't wait to cut into it.

 

[BBQ_MAFIA]

That really looks great. Looking foreward to seeing the final pics when you serve it.

 

[qman]

Yep, you got me drooling already this morning.

 

[Bigdog]

Great looking brats. What brand were they?

 

[we'll smoke u]

Man them them brats look good. I need to do some of them today.

 

[Hawgsnheifers]

Great looking brats. What brand were they?

Johnsonville regular.

 

[Ron_L]

Johnsonville regular.

Good choice... Johnsonville is one of our customers :-D

Everything looked great, Todd! I can't wait to hear your comments on the roast.

 

[Hawgsnheifers]

That's cool. They are one of my customers too? What do you do for them? I'm doing Video Security Systems and IT work locally.

 

[bbqjoe]

Well..........................We're waiting.

 

[Hawgsnheifers]

Smoked Serloin a hit

Here are the pics of the re-heated whole serloin. Fridge to the oven, still wrapped and in the same pan I put it in when it came off the smoker yesterday. About an hour and a half at 250 and it was heated clear through but still moist. Nice smoke ring. Very tender and great flavor from the Tri Tip seasoning and the combo of hickory and mesquite. Sliced up nice and thin and made great sandwitches. We also reheated some pulled pork from a previous smoke, thawed and into the croc with about 3/4 of a can of beef stock and a couple of sprinkles of our rub, gave it all a quick toss and let it re-heat. Also re-heated the brats I smoked yesterday in a croc, added just a little beef stock to keep em moist. All in all, the grub was a hit. Now for the porn.