DivotMaker
New member
Did a cut I haven't done before this weekend - the Top Sirloin boneless "1/4 cut" roast, from Sam's. This was a 10 lb sirloin, in the cryovac primal cut section at Sam's. I've been eyeing these for awhile, but haven't tried one. Not to be confused with the sirloin tip roast. I believe this is the sirloin end of the beef clod, and it's a big hunk of roast!
Wish I would have done one of these long ago, as it was absolutely the best roast I've smoked! This cut is truly the "poor man's prime rib!" So incredibly tender and juicy, and full of flavor!
I started with my brisket injection:
1/2 cup beef broth
1/4 cup Worcestershire
2 tbsp crystal hot sauce
2 tbsp demerara sugar
1 tbsp salt
1/3 cup Full-flavor beer (or any "full-flavor" beer - it's for flavor, not alcohol. I won't use "light" beer for this).
After injecting, it was coated with Jim Baldridge's Secret Seasoning, wrapped in plastic, and into the fridge for a long, happy-time, night's sleep!
I put it in the smoker Sunday at 10am, with water pans and 6 oz of Smokinlicious hickory. The smoker was set to 210 for a low-temp smoke (the way I do prime rib), and the Auber set to finish at 128. It took 5 hours to reach 128, and it was double-wrapped and placed in the cooler.
After a 1 hour rest, the roast was reverse-seared in a 500° oven for 8 minutes, then sliced. As you can see by the pics, this method produces a beautiful medium-rare finish from edge to edge. There is no gray edge, like you would get with a higher temp. Beef can safely take a long, low smoke at this temp, but I'd never do it with chicken or pork! The reverse-sear gives a nice crust, and doesn't effect that beautiful pink center.
I'll be doing more of these sirloins! I may even dry-age one, just for fun!
ps - the first pic is the roast right out of the smoker, ready to wrap, and before the final sear.
Wish I would have done one of these long ago, as it was absolutely the best roast I've smoked! This cut is truly the "poor man's prime rib!" So incredibly tender and juicy, and full of flavor!
I started with my brisket injection:
1/2 cup beef broth
1/4 cup Worcestershire
2 tbsp crystal hot sauce
2 tbsp demerara sugar
1 tbsp salt
1/3 cup Full-flavor beer (or any "full-flavor" beer - it's for flavor, not alcohol. I won't use "light" beer for this).
After injecting, it was coated with Jim Baldridge's Secret Seasoning, wrapped in plastic, and into the fridge for a long, happy-time, night's sleep!
I put it in the smoker Sunday at 10am, with water pans and 6 oz of Smokinlicious hickory. The smoker was set to 210 for a low-temp smoke (the way I do prime rib), and the Auber set to finish at 128. It took 5 hours to reach 128, and it was double-wrapped and placed in the cooler.
After a 1 hour rest, the roast was reverse-seared in a 500° oven for 8 minutes, then sliced. As you can see by the pics, this method produces a beautiful medium-rare finish from edge to edge. There is no gray edge, like you would get with a higher temp. Beef can safely take a long, low smoke at this temp, but I'd never do it with chicken or pork! The reverse-sear gives a nice crust, and doesn't effect that beautiful pink center.
I'll be doing more of these sirloins! I may even dry-age one, just for fun!
ps - the first pic is the roast right out of the smoker, ready to wrap, and before the final sear.
