I have a 9 pound sirloin roast for a buddy of mine:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN4496.jpg)
And his name is KevinG ;D
I think you can make LOTS of new friends with that hunk o' meat!
Quote from: KevinG on October 24, 2009, 10:44:43 AM
And his name is KevinG ;D
Funny. Actually it is KevinD!
He doesn't have a smoker, but he does have a Coffee roaster....
I think you made a typo there, no D just G LOL.
Quote from: KevinG on October 24, 2009, 12:24:26 PM
I think you made a typo there, no D just G LOL.
;D ;D
::) ::)
FLBR - This is how I did mine, though I sure you don't need any advice. :D I'm still not sure of Top Round is the same as Sirloin or not.
http://forum.bradleysmoker.com/index.php?topic=11960.0
Quote from: ArnieM on October 24, 2009, 12:34:34 PM
FLBR - This is how I did mine, though I sure you don't need any advice. :D I'm still not sure of Top Round is the same as Sirloin or not.
http://forum.bradleysmoker.com/index.php?topic=11960.0
Thanks Arnie!
This is what I am after http://forum.bradleysmoker.com/index.php?topic=11005.0
Quote from: ArnieM on October 24, 2009, 12:34:34 PM
FLBR - This is how I did mine, though I sure you don't need any advice. :D I'm still not sure of Top Round is the same as Sirloin or not.
http://forum.bradleysmoker.com/index.php?topic=11960.0
Top round is a little less tender than Sirloin, because it's located on the rear leg. The Sirloin area doesn't get much of a work out, so it's a little more tender.
Nice hunk of meat there FBR
Quote from: FLBentRider on October 24, 2009, 12:38:44 PM
Thanks Arnie!
This is what I am after http://forum.bradleysmoker.com/index.php?topic=11005.0
Wow, that one really looks great FLBR!
The market advertised the beef as "Sirloin Roast" and when I got there it was "Top Round". In any case, it came out great sliced up nice and thin.
Quote from: KevinG on October 24, 2009, 12:41:18 PM
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Top round is a little less tender than Sirloin, because it's located on the rear leg. The Sirloin area doesn't get much of a work out, so it's a little more tender.
Thanks for the info Kevin. I think some of the markets play a little loose with their 'terminology'. I've seen whole trimmed beef tenderloin advertised locally for 6.99. I asked them about the grade when I got there and the butcher said it was USDA Select - not so hot.
I moved my temp probe for my PID to under the roast (I used to keep it near the top)
The result was the roast took 11 hours(midnight) to get to 132F - the last roast was done in 6 hours or so.
There was a brisket under the roast, but I don't think that would have added to the time THAT much..
Pics on Tuesday when I slice and seal.
That is one big piece of meat. Cant wait for the outcome
HR
I found the pics!
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN4509.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN4510.jpg)