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7.5 pound Sirloin Tip Roast on the PBC

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    7.5 pound Sirloin Tip Roast on the PBC

    Off a home grown calf that dressed 650 pounds. I have plenty to feed that don't want to see any pink on the meat, so 155 minimum it is. Give me time to get plenty bark....so all is not lost.

    I sprinkled a good helping of table salt on it Thursday afternoon. Last night (Friday) I applied a little olive oil and plenty BBBR, tied her up, and installed my hooks.

    Both my meat probes read meat temp instantly, then gave the dreaded "LLL." I left the second one connected, and it apparently started operating later.

    0943- Meat "hanging" and on the grate, it is shaped like a butt so I used the hooks to keep it more vertical, but used the grate also since I was on lunch break and would not be back for another 4 hours. Used one rebar, and magnets to cover the other holes just enough to maintain a 250+ temp. Instructed wife to removed magnets a little at a time if temp dropped to 250.

    1400- arrived home, magnets were off, wife said she just removed them. Took the roast off the rebar and laid on grate to bark up better
    1445- pit temp up to 290, covered one hole completely and 90% of the other to bring it down a little. Meat temp- 147 and getting some nice color

    Click image for larger version

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    #2
    Didn't get all the bark I wanted all over, but enough to work on a 160 internal chunk of meat.

    6 hour 15 minute cook time

    Should get about 2.5 hours of rest in the faux cambro. Gonna be yummy!!!

    Comment


      #3
      Tell them overdone meat eaters to eat with their mouths not their eyes! Lol.
      Should be tasty either way!

      Comment


      #4
      FOUND IT!

      Comment


        #5
        Turned out alright. Sirloin, so very lean, but sliced thin and not so thin, got tore up plenty. The hubby of the couple we had over is a big guy, he kept going back. Ate everything I was going to send him home with.

        Still a good run if you can't afford prime rib. hahahahaha

        Comment


          #6
          Looks like a really big hunk, gotta be tough to get it tasty if you have to have it brown throughout.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Being home grown helped. Having a deli slicer and slicing really thin for some sammiches would have been better.

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Being home grown helped. Having a deli slicer and slicing really thin for some sammiches would have been better.

          #7
          Good news man! WTG

          Comment


            #8
            Man no pics of the big bad roast??

            Comment


            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Demolished....had a pretty neat light smoke ring. Wasn't very dark. Next time this sucker is getting some medium-rare treatment....

            • Huskee
              Huskee commented
              Editing a comment
              That's the way to do it my friend! I know you're not a huge wood-on-the-PBC guy, but if you can toss a chunk of two of oak on it you wont be disappointed.

            #9
            Originally posted by Jerod Broussard View Post
            Didn't get all the bark I wanted all over, but enough to work on a 160 internal chunk of meat.

            6 hour 15 minute cook time

            Should get about 2.5 hours of rest in the faux cambro. Gonna be yummy!!!

            Not to hijack your thread...

            But, I was like, "what's a cambro". Lol...

            I just googled it and it brought me back here. Awesome!

            Comment


              #10
              Sf, if you move your cursor over my little light bulb icon below my post count, next to my online/offline circle indicator, it will show what model cambro I have. For small cooks I just use the "faux cambro" aka small ice chest.

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