My Beef sirloin roast

Former Member

I smoked it during the first snowfall of the year here in QuÃ©bec!!

Seasoned it with garlic powder, dried rosemary, salt coarse pepper and Mtl Steak.

smoked it with wine barell oak chunks @ 220 for 3½ hours...

was quite delicious!!

any comments ?

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12/7/0610:11 PM

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jimfromweymouth (Guest)

Looks awesome, what was the internal temp when you pulled it?
How much snow did you get? We just got a couple of inches the other day. I'm looking forward to a blizzard to smoke in.

12/7/0611:41 PM

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Former Member

Looks real good to me! Also interested in the temp at which the smoker was turned off/set to hold/meat taken out. Does it taste like rib roast?

12/8/0612:07 AM

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bembringMember

Looks awesome

Brian E.

12/8/065:32 PM

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wheelzSmmmmoooookin'!

Looks great! Details, man! Details!

12/8/067:53 PM

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Former Member

well I took it out at 124 internal on my maverick probe...

left it rest for 1 hour in triple foil and double cloth...

pretty close to rib roast!!

I work with an offset smoker...temp was between 200 and 230 most of the time...

12/9/0612:20 AM

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Former Member

Very interesting. Thanks!

12/9/061:50 AM

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