I have an 11.25 pound round sirloin tip roast that I bought at Sam's for $2.68 per pound. I didn't think that was too bad of a price. Got it home and turned it over. It's Angus! It's also about the size of a basketball. :o
Now, I know FLBR and CRG have done these so....come on guys. Tell me how to smoke this thing. Going to slice it thin for sandwich meat after it's done.
That's a deal! Angus Sirloin Roast.
My Family doesn't like it as rare as FLBR does his and Hal
will shoot me if I mention the IT I use, so I'll keep quiet and watch. ;D
I bet it will be good.
Rub it down and put it in your MAK. I used Salt, pepper and granulated garlic.
I'd use the pellet boss to run it on "Smoke" for four to six hours.
Then 200F until the IT is 120F for rare - during FTC it will rise about 5 degrees.
130F for medium rare, any higher and the yelling starts.
I put mine in the fridge for a day or two before I sliced it on the deli slicer.
The last one I bought I made jerky nuggets out of. Lots of cutting, I went back to eye round.
Keeping the temp low promotes even cooking and prevents moisture loss.
Thanks for your expertise guys!
Damn that sound good :) - I'm heading to Sam's later today.
KyNola, keep me updated on how you decided to do this and thanks for the post.
Southern - for your benefit -
http://forum.bradleysmoker.com/index.php?topic=11005.0
Quote from: FLBentRider on August 30, 2010, 05:34:03 AM
Southern - for your benefit -
http://forum.bradleysmoker.com/index.php?topic=11005.0
Thanks FLBentRider, I've bookmarked that and will be trying this week.
Thanks for posting the thread from your earlier smoke on the sirloin roast, FLBR. I rememberered you had done one, was just too lazy to look it up. :D
Will be referring to it this weekend for sure.
For a second there Larry, I thought you were going to go all Texan on us by doing a clod. But turned out to be a Sirloin Roast. FLBR has it knocked cold. I always put lots of s & P on it for good measure. Much over 130 - might as well stick in a pot and make pot roast.
Sorry for the wrong term Caney. Since I'm not a Texan, what is a beef clod in Texas smoker land?
Quote from: KyNola on August 30, 2010, 09:17:31 AM
Sorry for the wrong term Caney. Since I'm not a Texan, what is a beef clod in Texas smoker land?
I actually saw a cut labeled "beef clod" at a local grocery store the other day. I was not in a position to buy it, however, but I will be going back.
FWIW it was at a Publix.
Quote from: KyNola on August 30, 2010, 09:17:31 AM
Sorry for the wrong term Caney. Since I'm not a Texan, what is a beef clod in Texas smoker land?
A clod is a dumb, fat, stupid, obnoxious Know-it-All, white-haired Transplanted Texan - and I resemble that remark!
A clod is part of the beef shoulder and commonly ranges over 20 pounds. Think of a huge Chuckie. Usually very inexpensive and used for a lot of roast beef, especially in institutions. Some BBQ restaurants will cook a clod and use it for chopped beef. I used to be able to buy clods from Sams, but there is one meat packer here (Robert Reggs) that sells them and they are so much better and more tender. He says its the real clod and Sams sells a Chuck Clod.
Quote from: Caneyscud on August 30, 2010, 09:47:12 AM
Quote from: KyNola on August 30, 2010, 09:17:31 AM
Sorry for the wrong term Caney. Since I'm not a Texan, what is a beef clod in Texas smoker land?
A clod is a dumb, fat, stupid, obnoxious Know-it-All, white-haired Transplanted Texan - and I resemble that remark!
A clod is part of the beef shoulder and commonly ranges over 20 pounds. Think of a huge Chuckie. Usually very inexpensive and used for a lot of roast beef, especially in institutions. Some BBQ restaurants will cook a clod and use it for chopped beef. I used to be able to buy clods from Sams, but there is one meat packer here (Robert Reggs) that sells them and they are so much better and more tender. He says its the real clod and Sams sells a Chuck Clod.
Didn't mean it that way at all. Sorry if that came across wrong. So essentially it would be sort of like the Boston Butt cut for beef?
only much bigger. Think 3 x bigger.
Here is a Chuck Roll or clod or blob etc.
http://forum.bradleysmoker.com/index.php?topic=15050.0
Gotcha caney, thanks.
I've got a clod wanna be then. ;D
Thanks for the pic CRG.
Like FLB said... Low, slow and RARE.
Don't need nuthin but salt, pepper, and garlic.
Thanks Hal, that's how she's going this weekend.