Announcement

Collapse
No announcement yet.

Roast beef game plan

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Roast beef game plan

    This will be my 5th smoke on my new WSM.

    I have a 7.8 pound Top Sirloin Roast that will be rubbed tonight with Kosher salt, garlic powder, onion powder and black pepper. The roast is 6 inches thick at one end and 4 at the other. I have tried smoking beef once before (did this last year with a Brinkmann ECB) and it was a disaster (dried out and tough). So far I have never had a problem with pork or chicken….

    The roast will sit at room temperature tomorrow morning for two hours prior to smoking. Saturday’s weather will be clear, 70ºF with a 15 mph wind.

    I will be using an 18.5 inch WSM with sand in the water pan running at 250ºF. The internal temperature will be monitored with a probe attached to a ChefAlarm digital thermometer. I am aiming to pull the roast off when the IT reaches 140ºF. At that time the roast will be seared on a very hot BBQ grill. I am planning on FTC’ing the roast for a minimum of 30-45 minutes, longer if it finishes too early.

    The family is expecting dinner at 6:30PM. The family, except for me, will not tolerate anything less than medium.

    With the above conditions, I am planning on a 5 hour smoke.

    Is my reasoning sound? Will keeping it for an extended time FTC’d shoot up the IT wrecking the meat’s moisture and tenderness?

    Cheers,

    Bill

  • #2
    I would pull it sooner...given the heat the sear is gonna add to the final temps. Expect somewhere around a 7° rise after you take it from the smoker... and the sear is gonna add more heat that will seep in during the rest. If yer looking for a 140-145° serving temp..I’d be pulling it off the smoker at 130-ish...
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

    Comment


    • #3
      And remember..you can always serve them the end-ier cuts
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

      Comment


      • #4
        Or..as an alt plan..what about making it rare..and grilling slices to their specs? No more than a min or so to do that on a hot grill... extra Maillaird reaction too... is a good thing.
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

        Comment


        • #5
          Originally posted by Richtee View Post
          I would pull it sooner...given the heat the sear is gonna add to the final temps. Expect somewhere around a 7° rise after you take it from the smoker... and the sear is gonna add more heat that will seep in during the rest. If yer looking for a 140-145° serving temp..I’d be pulling it off the smoker at 130-ish...
          This is what I was thinking exactly...

          Originally posted by Richtee View Post
          Or..as an alt plan..what about making it rare..and grilling slices to their specs? No more than a min or so to do that on a hot grill... extra Maillaird reaction too... is a good thing.
          I have done this before...It works well and every one can have it to their liking...
          Craig
          sigpic

          Comment


          • #6
            Thanks for the help guys, it turned out great! Nice and pink with a light apple smoke.

            Comment


            • #7
              Definitely remove from the heat earlier. I prefer 125-ish. But I let it rest longer than most.
              Weber 22.5
              Lil Chief
              1950's Crosley Shelvadore
              Bradley Smoker
              Maverick ET732
              Nesco Dehydrator
              Thermapen "Blue Bayou"

              Comment

              Working...
              X