Need Help With Sirloin Roast

smokemullet, how about wrapping it in bacon to add fat for moisture and flavor? You might also start it in the CS to get a smoky flavor then foil with liquid added and finish the incineration process in the oven - sorry, but anything past med-rare tastes like pot roast to me

I think in those cases, I would cook it very slow (200*?) until close to 140*. That should take it to about medium doneness and shouldn't be very pink. Make sure the probe is in real close to the middle of the roast. A small amount of oak should be good. Salt, pepper, and garlic should be enough rub. You might even think about injecting that rascal with some mixture of beef broth, wooster, red wine vinegar, fruit juice. It won't be as good as rib roast, or as tender. Maybe make thinner slices.

Hi Mudgie, we posted at about the same time. Yes, bacon might help, or even injecting with some melted pigfat. (lard) I agree with the potroast comment.

Smokemullet - Sounds like some of your friends are closely related to my wife's family. Super well done and then some. I used to cringe when I had intended to smoke a piece of meat like the one you have and later found out that they were coming over. Spent a long time trying to find a middle road and came to the conclusion that there wasn't one.

So, what I now do, and recommend that you try, is....

Find a good location and cut the roast in half Cold smoke both pieces for 30-45 minutes. Put both pieces on a grill, preferably with a rotisserie. Monitor the temp on one piece until it reaches medium/medium rare. Remove that piece, foil, towel, and cooler it. Continue to grill the other piece until the thermometer explodes. Remove and serve both pieces.

Well now,Smokemullet-I like your approach.

I'd keep the lights real dim,and they won't see pink-they'll just marvel at how tender and juicy it is.

Carve them the end pieces.

If they get squeamish,I'd nuke them a few slices-rather than make a real mediocre roast.

You can platter the slices so their ends and nuked slices are at one end,and the better slices are at the other end.

I do this and am usually pleasantly surprised by their choices.

Here is another good oven treatment that you can adjust easily to your smoker.

Shirley Corriher, author of Cookwise (Canada, UK), and Chris Kimball, publisher of Cook's Illustrated have come up with a slow-cooking method that also produced a delicious brown crust.

First, they sear all sides of the meat in a hot skillet on top of the stove. They season the roast with a little salt and pepper, place it on a rack in a roasting pan and slip it into a 200˚F oven, where it cooks until it reaches an internal temperature of 110˚F (45˚C). At that point, they turn the oven up to 500˚F and continue cooking until the internal temperature of the meat reaches 130˚F (55˚C), which should take only 10 or 15 minutes more. Raising the temperature after most of the cooking is done gives you a deep brown crust very fast, Corriher says, because protein- and sugar-laden juices that came to the surface during cooking evaporated, leaving a high concentration of proteins and sugars that brown quickly.

GLH slow cooking approach could also work,but may leave it slightly pink out to the edges.

Have fun and let us know the results.

OK! I appreciate all the input to this problem and I am going to take a little of everyone's ideas and try the following.

1. Coat with Penzey's Beef Roast Rub and some bacon on top.
2. Slow smoke with 3 oz of wood at 200 degrees in the AmeriQue till an internal temperature of 110 degrees.
3. Sear the roast in a 15in iron skillet.
4. Place on a racked pan with the oven temperature at 500 degrees till it reaches an internal temperature of 130 degrees.
5. Slice thin and serve end pieces to our Yankee friends.
6. If more well done slices are needed will have a griddle at the table and sear the slices with unsalted butter, as need.
7. The rest of us Crackers will eat the sirloin as it was designed to be eaten - rare to medium rare.

It will be the later part of the week before we can cook the roast, but I will give a running account of the finished product.

Thanks to All,

smokemullet

Sounds like a plan to me.

I would inject it, rub it and put some bacon on top....smoker it and eat the hell out of it.
It will be great.

Smokemullet.
First i wish you every success with your sirloin roast.
I have had some tri tip sirloin that could be eaten but no other sirloin ever "showed" me a thing.
I am a relative beginner to this forum and to smoking, but i have cooked for 50 years.
Sirloin in most persuasions is just a tad better than round in my experience,and that is NOT good.
Fat and connective tissue makes for good long slow cooking.
Round or sirloin is hardly worth the cost of the fuel. Chuck yes, Sirloin no.
PLEASE if you are able to salvage that roast tell me how.
I'm not too stubborn to admit i'm wrong.
Best.
dick

mr jig,

You are probably right. I couldn't resist the that big piece of pure meat for $1.89 a pound. When cooked, I will cut it so thin you will be able to read the New York Times through it. Both items are in about the same league - tough to swallow.

smokemlullet

When I see "sirloin" always have to post my Sirloin Food Porn, 5th place in a contest this year:

Oh yea! I'm hungry now!

Notice the thin slices.

OK! Smokin,

Tell me how you cooked it. How much wood, temp in the box, rub, cooked to what internal temperature and how tender was it?

smokemullet

Tender enough to go 899899 on tenderness (9 is best).

Cooked it in my FE at about 180 for two reasons, I wanted it to take a lot of smoke and take a while to cook.

It was an 8lb roast and I focused on the one muscle that runs through the center and stayed away from the outer parts. I trimmed it so this muscle was what I smoked.

Smoked with cherry and pecan and used a variation on Montreal Steak Seasoning can't get specific but for me, steak is a Keep It Simple Method.

Cut it thin to win. It was plenty tender.

One KEY (and a secret, so don't tell anyone) is that I cooked it, pulled it at 125 internal and let is sit for multiple hours. One to let the juices settle, but I think it also just allows it to come out a "little" more tender. I do this for any large beef cuts.

Then I pained the beef with the juices (that why it shines in the camera flash)

quote:

Originally posted by SmokinOkie:
One KEY (and a secret, so don't tell anyone) is that I cooked it, pulled it at 125 internal and let is sit for multiple hours. One to let the juices settle, but I think it also just allows it to come out a "little" more tender. I do this for any large beef cuts.

Then I pained the beef with the juices (that why it shines in the camera flash)

Smokin -- When you pulled at 125 did you foil, tent, wrap and hold in cooler, etc? Please explain the process. Roast looks fantastic!

Foil, tent, wrap, hold. Yup. That'll do it.

Smokin givin his winning tricks!!!

have to try this!!..

would Oak wine barell be a good choice of wood and a whole bulb of garlic in the fire too ??

Hi SmokinOkie,

That Sirlon looks awesome.
Great photo.

quote:

Originally posted by Tha Freak:
Smokin givin his winning tricks!!!

have to try this!!..

would Oak wine barell be a good choice of wood and a whole bulb of garlic in the fire too ??

Freak, yes, that sounds very good.

The follow up on the near 8 lb sirloin roast. After seeing the pictures of Smokin's 5th place finish with his recipe for sirloin roast, I transferred his info over to my AmeriQue and came up with a winner for the six guest and my wife. This was the makings:

1. Used Montreal seasoning mixed with Penzey's roast beef rub.
2. Placed the roast in the AmeriQue on the third shelf down.
3. Used six ounces of Apple wood.
4. Set the box temperature at 200 and the thermometer probe to 133 degrees to the shut down and the automatic hold period. The roast internal temperature was going up to fast after three hours - reduce the box temperature to 190.
5. 6 1/2 hours later removed the roast, foiled, then wrapped in towels and placed in a cooler until 6:00PM.
6. 6:30 pm the roast was still hot, sliced it thin with a Granton slicing knife. Put it all in a large meat plate and used tongs for serving. Three of my Yankee friends wanted the med-rare sirloin seared on my electric grill which was set up on the table.
7. Put real butter on the hot grill and when it foamed, seared the slices about 30 seconds per side. They loved it. I tried it, but will still stick to the med-rare slices. The rest of us ate the sirloin like it was designed to be eaten.

I have enough left for tomorrow when we will make Philly sandwiches on hoagy buns. Like Smokin stated, the wait in the cooler made it tender and the apple wood was perfect. In the future I will buy sirloin roast when it is on sale and use Smokin's method for some more of this.

smokemullet

I am thinking sirloin roast for saturday. It is on sale at Kroger.

SM

Great report, glad you could adapt it to the AQ.

Russ