I've got a 8.75 lb sirloin tip roast on sale and that I couldn't pass up. Now I'm trying to figure out the best way to smoke it. Any ideas?
I'd use a bit of salt, pepper, onion and garlic powder smoke at 200 CT till 120 IT and then let it rest for 15 minn or so then blast it in a 450 degree hot oven till it reaches 130IT. Yum.
Just a simple salt/pepper seasoning and cpl hours smoke and run it to the IT you like.
Rare 120'sh
med rare 130'sh
etc.
FTC it and slice some of it while it is hot and eat.
Wrap and fridge the rest and slice in day or two for some great roast beef sammies.
Sounds good. I am thinking of using Riekers Prime Rib Rub http://www.riekersgourmet.com/products.html (http://www.riekersgourmet.com/products.html) , cooking to IT 130 then slicing thin for sammies with a little aus jues (sp?). My mouth is watering just thinking about it.
Which wood would you use to smoke and how long? I was thinking 2 hours of smoke would be plenty.
You will have some great au jour after you FTC it.
But if you are gonna slice it for sammies, I fridge it to let it get cold.
Works better on the slicer.
For two hours of smoke use your favorite.
I wouldn't use Alder, Cherry, or mesquite.