Petite sirloin roast

[Breadhead]

Nice cook gardenfish.

[Craigar]

Beautiful!

[gardenfish]

Wife and I liked it so much I just went and got four more @4.25# each. Last day of sale .

[Huskee]

I'd be loving some sandwiches with those thin slices. Great job!

[gardenfish]

PappyBBQ Going to break out the slicer and have more and more

[gardenfish]

Jerod Broussard Thanks, it was really tasty and tender.

[PappyBBQ]

Wow! That looks GREAT!! Please sir, might I have some more?

[Baker Dan]

Perfection! Great Job.

[Jerod Broussard]

Wow, down right perfect!!!!!

[gardenfish]

Came out perfect. Cut it up at 130°

[Jerod Broussard]

Keep 'em medium-rare.

I have a sirloin tip roast to be cut up and sous vide.

[gardenfish]

Brined at noon yesterday. I just put on the rub and back into fridge for probably 4-6hrs. Smokers ready to go I will start around 1-2pm after the first game today and have a nice roast beef dinner tonight.

[gardenfish]

I have four what are labeled as "Petite sirloin" roasts. They are 4# each and tied. Sale was buy 1 get 3 free. So they ended up $10 each. I assume I would smoke the same as I did with the prime rib from Meatheads directions. I am going to dry brine soon and then use the Mrs. O'Leary's Cow Crust for the rub. I will smoke at 225° with cherry and applewood, to internal 115° then sear on the Weber kettle. One end is a little thinner so it kind of looks like half of a football. I am going to see if I can tie lengthwise to make it round before cooking. I am going to do 2 and make sure all is good before I do the other two.

Want to have a nice roast beef dinner and then try the Italian beef sandwich, cheese steaks, and then just plain old roast beef subs.

Any hints or tips???? Any thoughts on adding horseradish to the rub?


Thanks, Rick