Suggestions again

Bordello

Finally got arund to triming this top sirloin. So, dutch oven or??? I had posted a picture of it in the bag awhile back but thought now that you can have a better look what do you think?

Thanks,
Bordello

Nature Boy

Howdy Bob!
Just posted this on another forum. I am jonesin' for some right now.

Growing up in Maryland, I found out pit beef is always good. You can use a that roast you have, and cut into 2 or 3 pieces if you don't wanna cook the whole thang. Season it with a good peppery rub, then sear it hard all around, then smoke/roast to 130 internal. Rest, then use a slicer to slice it all real thin. Pour the juice over the sliced meat and serve it on kaiser rolls with some horseradish.

If you want a smokier flavor, you can smoke at the beginning (to 125) then sear hard all around at the end.

It's always a hit, and a nice change of pace.
One idear anywho.
Happy cookin!
Chris

fishlessman

that label has me confused, i dont think a top sirloin is also chuck. anways, 350 to 400 will get you pit beef like natureboy mentioned and under 300 will get you more a deli style roast beef. i cook them both ways, more rare for the deli beef and med/rare for the pit beef.

Lawn Ranger

Bordello:

This is prime top sirloin done with Q Babes Coffe Rub and cooked like prime rib. Good!

Mike

FlaPoolman

Mike,, is that the old kingsford lump :laugh: I like to save that for holidays :woohoo: :woohoo:

Little Steven

Yes I did. Thanks

Steve

Bordello

Damn,
Nice picture and a nice roast. Were you just searing or?

Bordello

Lawn Ranger

That's some good ol' Mexico Mesquite Lump. Quite a show, huh?

Lawn Ranger

That was the sear.

Bordello

Hi Chris,
Are you meaning direct??? What temp to get to 125 before the sear???

Thanks,
Bordello

Chris,
Fishlessman gave some temps in his post.

Bordello

Meat lables can be confusing.
Guess I should have read your post before replying to Nature.

Thanks,
Bordell0

Nature Boy

Howdy Bob
Yes, the sear is direct. If you are doing a sear at the end, you can smoke/roast that thang anywhere from 275-325 I'm thinkin. That way it won't come up to temp to quickly so you can get some good smoke flavor.

If searing at the beginning, I like to roast it at 350-375.

The reverse sear is definitely a longer cook and a different result (smokier and more even doneness throughout)

Pizza here tonight!
Beers
Chris

Bordello

Thanks Chris,
It does not matter how long were on the forum, it's always a learning curve. I love it.

Cheers,
Bordello

Nature Boy

I always say cooking is like being a lawyer or a doctor. We are always practicing. Anyone who claims to be an expert will always raise a flag in my mind.

Happy cookin bro!
Chris