Smoking other cuts of beef

We do top sirloin roast they run 12 to 14 pounds. We mop with a product call Bourbon Q, cook to 130� internal. Great flavor and very tender.
If your going to cook these types of cuts don't cook to the same internal temps you would for brisket.
Jim

So you cook at 225 to an internal temp of 130?

Rob
That is correct, normal cooking temps but keep the internal temp in the rare range (for beef)or the meat will toughen up.
jim

Hey,Rob.

In Texas,they cook the whole shoulder clod.

They run about 22 lbs. and are cooked like Jim says.They still need to come up around that 170� though.

They usually are sliced thinner on meat slicing machines.

When you get east of the Miss. River,in most places that serve beef it is top round cooked the same way.

Hope this helps some.

Yesterday I did a 2.5# chunk cut from a whole sirloin tip - I think this is also known as a tri-tip in the west. Brined it for a nite with salt, pepper, bay, & coriander. Then Smoketted it @ 225F until it was around 175F with about an ounce of cherry and an ounce of charcoal. Took approx. 9 hours. Should have cooked it to lower temperature and with a bit less smoke but sort of lost track. Sliced thin it wasn't bad, though.

Also experimented with a few links of sausage from the trimmings. Smoked them until well wrinkled, will see how they taste tonite.

And a maybe unwelcome return to the beef discussion: When I bought the tip at Winn Dixie, in the pile of maybe 20 IBP cryovaced sirloin tips, there were about half marked USDA Choice and about half with no grade.

Hi Jim

Today I smoked a 3.5 lb. rump roast. I brought it to 130 deg. It took almost 3 hours. I used hickory (2 blocks).
I made my own rub and let it marinate overnight.

I then covered in foil for about 20 min. It was perfect, rare and tender and flavorful. I sliced it real thin and we had sandwiches.

Thanks for the help.

Rob

Rob
Glad you like it, nice cut for something different.
Jim