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How to cook this beef

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  • Dwaynereis
    Former Member
    • Jan 2018
    • 4

    How to cook this beef

    My church group wants me to smoke this 32 pound top round sirloin. Need some guidance. I’m thinking of cutting into 3 10 pound pieces and smoking low and slow at 225. I have a few questions:

    1. How long will it take? I need it ready at noon and can hold it in a cooler for at least 2 hours.

    2. Inject with like beef broth the night before

    3. Make it like pit beef or slice like brisket?

    Thanks for any input.
    Attached Files
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #2
    Likely even choice will be very lean and a little tough. Medium rare pit beef approach would be my suggestion. Hard to be upset with the "church group", but I hate it when someone hands me a cheap piece of meat and wants me to smoke/cook it. It's an honor to be asked, but personally I would rather just know how many people, and buy the meat myself. (Rant over...)

    Comment

    • Reds Fan 5
      Charter Member
      • Sep 2014
      • 282
      • Western Springs, IL
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      #3
      This is a difficult cut for low n slow. As HorseDoctor notes, pit beef is a better approach. Top round is also a good cut for Italian beef, though pit beef may have broader appeal and is easier to manage for a large crowd.

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15304
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

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        #4
        Hard to say exactly what I'd do unless that chunk of meat was right in front of me and I were in your exact shoes, but I think I agree with the above. Cut it into manageable chunks, dry bine well in advance, and cook it to a medium rare or medium level. Prime rib or pit beef kinda thing.

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 6365
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
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            to fiddle with a more capable cooker)
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          #5
          I think I'd go with the pit beef approach. At least it's certified Angus ... so you're probably dealing with a pretty decent piece of meat.

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 5430
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
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              Erik S.

            #6
            I cut those all the time. That's what they call one of those "Steamship" rounds. I usually do about 6 at a time. I'm using 5 of them for stir fry tomorrow. It's been marinading since yesterday in actual strips.

            we use CAB choice and there's always one well marbled section within. The fat cap comes off from the center to the end revealing another muscle on top with more fat underneath.

            if you try and break this down you will lose a lot. If you cut it into smaller chunks it will make it harder to slice thin without a slicer.

            Here's what I would suggest after cooking many of them.

            1 Cut that top layer of fat off, turn over and some from the bottom too. This will help you see the muscles and the way the "grains" are running.

            2. Slice with the grain your large pieces so when you cut for service you can lay flat (safely) and cut against the grain. (I think I said that right) I've never had to explain it before.

            3. Hot n fast is no bueno for that large cut unless their thin strips. Low n slow is good.

            4. The bark on these can really get to an undesireable state if you have hot spots so be sure to rotate the meat.

            5. Season wisely as this has very beefy flavor so nothing that can give you bitter flavors if cooking a long time time.

            6. Definitely save the dripping if you can and make a gravy.

            Its very delicious on a sandwich and soft bun.

            i hope this helps.
            HH

            oh, BTW I think Alton Brown has an episode on this. Question, isn't pit beef direct heat???

            Comment


            • Dwaynereis
              Dwaynereis commented
              Editing a comment
              Yes but how long of a cook on average?
          • MBMorgan
            Club Member
            • Sep 2015
            • 6365
            • Colorado
            • > Weber Genesis EP-330
              > Grilla Grills Original Grilla (OG) pellet smoker
              > Pit Barrel Cooker (gone to a new home)
              > WeberQ 2000 (on "loan" to a relative)
              > Old Smokey Electric (for chickens mostly - when it's too nasty out
              to fiddle with a more capable cooker)
              > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
              > Thermoworks Smoke
              > 3 Thermoworks Chef Alarms
              > Thermoworks Thermapen
              > Thermoworks IR-GUN-S
              > Anova sous vide circulator
              > Searzall torch
              > BBQ Guru Rib Ring

            #7
            Originally posted by HouseHomey View Post
            Question, isn't pit beef direct heat???
            To HH's point: http://chapspitbeef.com/what-is-pit-beef/

            Comment

            • HouseHomey
              Club Member
              • May 2016
              • 5430
              • Huntington Beach, Ca. Surf City USA.
              • Equipment
                Primo Oval xl

                Slow n Sear (two)
                Drip n Griddle
                22" Weber Kettle
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                Blackstone 36” Pro Series
                Sous vide machine
                Kitchen Aid
                Meat grinder
                sausage stuffer
                5 Crock Pots
                Akootrimonts
                Two chimneys (was 3 but rivets finally popped, down to 1)
                cast iron pans,
                Dutch ovens
                Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                The help and preferences
                1 extra fridge and a deep chest freezer in the garage
                KBB
                FOGO
                A 9 year old princess foster child
                Patience and old patio furniture
                "Baby Girl" The cat

                Erik S.

              #8
              Mbmorgan that was awesome!!!! I love it!

              Yup, it was a direct heat, they used a slicer, served it from rare and were using bottom round. I'm not sure if any of those variables apply to the cook above.

              Killer video and a great story. Thank you for that!
              Last edited by HouseHomey; April 15, 2018, 10:01 AM. Reason: cleaning up my act.

              Comment

              • Troutman
                Club Member
                • Aug 2017
                • 7465
                • aka Troutman Taco - Hanging Free in Tejas

                • OUTDOOR COOKERS

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                #9
                That was awesome. The more of that style of cooking meat I see, the more I want a to just start cooking large primals of meat on a Santa Maria style grill and throw away all my other cookers. My mouth is literally watering from watching them eat those pit beef sammies !! There's your answer new guy and welcome to the Pit !!!

                Comment


                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  Right! My stomach was growling.
              • HouseHomey
                Club Member
                • May 2016
                • 5430
                • Huntington Beach, Ca. Surf City USA.
                • Equipment
                  Primo Oval xl

                  Slow n Sear (two)
                  Drip n Griddle
                  22" Weber Kettle
                  26" Weber Kettle one touch
                  Blackstone 36” Pro Series
                  Sous vide machine
                  Kitchen Aid
                  Meat grinder
                  sausage stuffer
                  5 Crock Pots
                  Akootrimonts
                  Two chimneys (was 3 but rivets finally popped, down to 1)
                  cast iron pans,
                  Dutch ovens
                  Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                  The help and preferences
                  1 extra fridge and a deep chest freezer in the garage
                  KBB
                  FOGO
                  A 9 year old princess foster child
                  Patience and old patio furniture
                  "Baby Girl" The cat

                  Erik S.

                #10
                Dwaynereis im sorry I can't give you the answer you are looking for. I cook by desired temp, probe tender, what I'll be using it for, who I'm feeding and how I want my leftovers to be.

                Even mini bagel bites tell you 12-14 minutes.

                depends on how big (thick) your chucnks are, your pit temp, where you pull it etc...

                i can tell you when I put large chunks in a 325 convection parts can be pulled at an hour. Others not.

                You need to know what you are going to do with it and desired temp etc...

                Comment

                • Frozen Smoke
                  Club Member
                  • Nov 2017
                  • 1528
                  • Northern Mn

                  #11
                  Well I have a big enough Santa Maria I have access to the primal cuts now I need to search for a slicer that can do the job!!

                  Comment

                  • Polarbear777
                    Club Member
                    • Sep 2016
                    • 1789

                    #12
                    probably too lean for low and slow to pulled consistency.

                    I would listen to the above, divide into manageable sizes and go the pit beef route:

                    https://amazingribs.com/tested-recip...it-beef-recipe

                    Comment

                    • HouseHomey
                      Club Member
                      • May 2016
                      • 5430
                      • Huntington Beach, Ca. Surf City USA.
                      • Equipment
                        Primo Oval xl

                        Slow n Sear (two)
                        Drip n Griddle
                        22" Weber Kettle
                        26" Weber Kettle one touch
                        Blackstone 36” Pro Series
                        Sous vide machine
                        Kitchen Aid
                        Meat grinder
                        sausage stuffer
                        5 Crock Pots
                        Akootrimonts
                        Two chimneys (was 3 but rivets finally popped, down to 1)
                        cast iron pans,
                        Dutch ovens
                        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
                        The help and preferences
                        1 extra fridge and a deep chest freezer in the garage
                        KBB
                        FOGO
                        A 9 year old princess foster child
                        Patience and old patio furniture
                        "Baby Girl" The cat

                        Erik S.

                      #13
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ID:	484147 Here are some pics I took today of my salad bar/deli station prep cook fabricating a top round as you have above. This is going to be for Roast beef in the deli bar section of the dining room.

                      Referring to Polarbear777 link above to MH pit beef recipe. Chapsmuses bottom round and slices on a machine. MH suggests to cook low n slow as do I. Cook to mid rare tops. If no slicer don't get too barely unless you have a seriously sharp knife and some skill. Make sure your against the grain on your final service cut.

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                      Comment

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