Picked this up today. Don't recall seeing this b4. In looking it up looks like top sirloin cut. Ideally for low and slow. Anyway have any 👋 👋 a cookie eith this cut?.
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Following. I see these on sale often at a local grocery store. Not knowing what it was, I’ve left it in the case. I could have looked it up I guess. 🤷â€â™‚ï¸ But OK, top sirloin. I can do that. Never have before, but there’s always the first time! I also would love to here what the Pit has to say.-
Being cheap if it wasn't on sale would have passed on it. All I knew when I threw it in the cart, boneless sirloin roast. What could go wrong? Google it when I got home, tender when cooked low and slow very flavourful. I'm thing PBJ on grates, at 225 for 3-4 hours to and IT 135. It's sirloin so medium rare. A far as seasoning, MH's Rub? Others possible. Also thinking insert cloves of garlic in the roast. Roasted potatos. I'm getting hungry.
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If I see it here locally, I think I will give it a try.
There are tons of recipes . . .
Happy BBQ to you
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They sell chunks of beef like that marked as sirloin at Superstore up here, it usually really roughly cut like someone didn't know what they were doing.
Probably a butcher trying to make the best of a bad situation.
I've shied away for buying those so far also, don't know why, dusting of dry rub and three or so hours on a smoker to an inside temp of 130-140, thinly sliced....shouldn't be too bad at all.Comment
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Looks like a very badly cut Picanha from the end of the cut.
I think I'd reverse sear, rather than low and slow. Not much connective gunk in evidence.Comment
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