Top Sirloin for 30

[classicrockgriller]

After watching the "Texas Brisket Throwdown" between WTS and JGW and reading everything I could find,
I awoke this morning with new confidence that I too could tackle the art of smoking the big meat.



15 lb Top Sirloin injected it with 3/4 bottle of Tony Chachere's butter&jalapeno (the other 1/4 bottle i marinaded the top of counter)
Sea Salt
Seasoned Pepper
Zatarian's Blackening Season

I fired up Gabi on max
placed the sirloin on the middle rack when temp gauge showed 260
let the temp stabilize and dropped it to 200
my plans are to smoke w/oak for 4 hrs
then foil the sirloin and put back in Gabi till I reach an IT of 145 then FTC then refer
any suggestions?

[classicrockgriller]

After 1 hour of smoke

[Caribou]

CRG,
That looks like it's going to be fantastic!
I like seeing your smoker getting darker inside each time you post a pic ;)
Looking forward to seeing that end product.
Carolyn

[pensrock]

Looks good.  :)

[squirtthecat]

any suggestions?

Yeah, tomorrow morning, pop it in dry ice and FedEx it my way...  I'll trade you for a 5 pound turkey breast roast and a few frozen bags of pulled pork/beef.     :D

[classicrockgriller]

thanks Carolyn, I have really had fun so far with Gabi. I love cajun boudain and it is so good smoked, I'll crank it up just to do two links.
I know the novelty will wear off, but right now its a ball.

[classicrockgriller]

after 4 hours of smoke



It had an internal temp of 103
I dbl foil and put back in Gabi
Now at 8:30 temp is 135

[HawkeyeSmokes]

Hey CRG. Here's a link on the one FLB did. He pulled his at 135 and it looked great. http://forum.bradleysmoker.com/index.php?topic=11005.0
Looks like yours is doing good so far.

[classicrockgriller]

Thanks, I read his, Habs, WTS and I really want it a little less bloody. might pull at 140.

[squirtthecat]

How long did it take to get to 135?

[classicrockgriller]

8 hrs....I pulled it and F T C at 9:30 with IT of 143

[classicrockgriller]

just for fun and I wish I had done this when I first FTC'ed, at 1 1/2 hr after FTC i reprobed it
and it was 151 IT. Wow! been watchin it for almost 30 minutes and still the same. I know you
experience FTC'ers know this, but I am amazed.

[classicrockgriller]

It is 12:30 my time. Sirloin went into Gabi 12 hrs ago.
Been FTC'd for 3 hrs.
I probed it 1 1/2 hr after FTC
temp was 151.
another 1 1/2 hr has passed and it dropped 1 degree.
wish I could watch it longer, things to do tomorrow
Gonna drain the juices and rewrap. refer till late afternoon

[Hopefull Romantic]

Great looking hunk of meat.

HR

[classicrockgriller]

tha juices



tha meat after ftc



tha meat that me eat



one of the most moist pieces of meat I have ever eaten.
I applaud you guys for being the pioneers
My son told me it was perfect, that's all that matters.