How to do a top sirloin roast?

[AlwaysHopeful]

I have a newly broken in 18.5 inch WSM with sand in the water pan.

I (meaning my family) have porked out on ribs and pork roasts and have found pig to be very forgiving. I love how easy it is to control the temperature compared to my previous smoker. I now want to move on to beef.

Last year I "learned" to smoke on a heavily modified Brinkmann “ECB” smoker. Again, pork was easy but the three times I attempted beef it was disastrous. The results, at best, can be compared to dried out smoked shoe leather.

I would appreciate pointers. I will be smoking a 6-8 pound top sirloin roast next weekend. Should I brine it and inject it or just use a rub? Mop? Should I foil the roast late into the smoke? What wood will compliment the beef? What heat should I aim for and for how long?

Cheers,

Bill

[Fishawn]

How to do a top sirloin roast?

I just bought a 3.25 pounder Friday. Cut it into steaks, Tatonka Dusted them and grilled them up reverse sear. This way, I can pull 2 steaks at 135, and cook my wifes steak to 4,356*. The other half got Tatonka Dust and vac packed for SV some night.

[Bearcarver]

Hi Bill !!
Slicing it in Steaks is a good way to do it, like Scott said.

However I like to take a Sirloin Roast, and turn it into Thin sliced Rare Roast Beef for Sandwiches. The stuff is awesome, and so much cheaper & Better than Deli Roast Beef.

Here's all about it & how to do it:
http://www.smoked-meat.com/forum/showthread.php?t=19823


Bear

[Conumdrum]

Top sirloin is kinda between a steak and a slow cooking product like a brisket. If I had one I'd spice and tie it to keep the meat at evener temps. Cook it like any roast. 125f rare 145f well done. Spice the outside with lotsa herbs and pepper/salt. 225-250f temps. Mebbe a sear at 110f to spice the outside.

Slice VERY thin, make sure you gots gravy. It all depends o the cut of beef. Cutting it thin can take care of any issues.

[Conumdrum]

Hi Bill !!
Slicing it in Steaks is a good way to do it, like Scott said.

However I like to take a Sirloin Roast, and turn it into Thin sliced Rare Roast Beef for Sandwiches. The stuff is awesome, and so much cheaper & Better than Deli Roast Beef.

Here's all about it & how to do it:
http://www.smoked-meat.com/forum/showthread.php?t=19823


Bear

Good idea!

[SMOKE FREAK]

Run your WSM between 250 and 300 degrees...Steady temps and smoke...Season the outside any way you want and dont inject...The key to enjoying this type of beef in the smoker is to not overcook it...For my family I would take it to 130-135 internal...Cover it in foil after you take it from the smoker and let it rest at least ten minutes...Slice and enjoy...

[AlwaysHopeful]

Thanks guys!

Bill

[nickelmore]

Do you have a remote thermometer? My experience is that sometimes they get to final temp (130-135) from 100 real quick and you over cooking it especially if you run you smoker at higher temps.

I don't have a WSM yet, my set up runs comfortable at 225.

[AlwaysHopeful]

Yes Nickelmore, I do have a a digital ChefAlarm thermometer with probes. My trouble is picking a starting time to smoke to have everything ready for supper's 6:30PM.....

[Jailer]

I know it aint smokin, but this was my answer to what to do with top sirloin yesterday.

[SMOKE FREAK]

Yes Nickelmore, I do have a a digital ChefAlarm thermometer with probes. My trouble is picking a starting time to smoke to have everything ready for supper's 6:30PM.....

That's a thing that jacks with us all...Better to have it done too soon and keep it warm for a while than to have everything else done and hungry folks saying...Is it done yet? We all been there...

[nickelmore]

That's a thing that jacks with us all...Better to have it done too soon and keep it warm for a while than to have everything else done and hungry folks saying...Is it done yet? We all been there...

LOL yep all been there. You may as well give up on it.... Save yourself a self beating. Take your time, cook to temp and your guest will get over it.

If its done early wrapping in a towel and stored in a cooler will last hours.

If all else fails send them for more beer.

We also like pictures......

[SMOKE FREAK]

LOL yep all been there. You may as well give up on it.... Save yourself a self beating. Take your time, cook to temp and your guest will get over it.

If its done early wrapping in a towel and stored in a cooler will last hours.

If all else fails send them for more beer.

We also like pictures......

Words of wisdom