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Beef Bottom Sirloin Or Ball Tip Roast Smokin

reinhard1

By reinhard1
in Cooking and Sharing Recipes

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reinhard1 Grand Master

reinhard1

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I've had bottom sirloin before but just cut for steaks.  Always have marinaded them because of their leanness.  So Cubs had them on sale and I asked for a whole one.  Told them to get me a big one because they normally run on the small side.  I had to wait a couple of days so they could find me a big one during their cutting process.  Pay's to get to know your butcher.  So the one I got was 4 1/2 pounds, and that is about as big as they get.  I used to cut a lot of those and seldom ran into one's larger than that.  They are lean so I injected the roast  and covered it with bacon on the outside to keep the roast on the moist side.  I set the smoker at 250 deg.  I added some smoke early [couple of loads of oak/maple mix].  I pulled the roast out when the internal was 130 deg.  Set the roast on the counter to rest a bit, covered it with foil.  I had some aujus going that I made up ahead of time.  Sliced the roast up for sandwiches and plopped the slices in the aujus to keep them moist.  Here are some pics:

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Here is the bottom sirloin roast.  No fat cap and lean.

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Here I have injected the roast.

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Wrapped it up in bacon.  I normally don't do this but with a lean roast like this I want to retain as much moisture as I can.

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Not done yet but I'm getting there.  Ya, I don't have one of those digital thermometers.  Still old school, but I'm planning on getting one.

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Slicing the roast up.

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Nice and pink and tender as a butchers heart.

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Put the slices in my aujus.  Very important with lean cuts.  Otherwise the meat dry's out.

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Put some of those slices in a hoagie bun and chomped away.  good luck.

 

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reinhard1 Grand Master

reinhard1

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Thanks everyone!  Flash,  One of my favorite aujus recipe's is very simple.  Lipton Beefy Onion soup mix with garlic that I add myself.  Just follow the box instructions and add to the soup what you want.   Pretty simple but it works for me.  good luck.

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pikestabber Mentor

pikestabber

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How do you make you Au Jus?  Recipe?

 

I use a cup of beef broth (I use bouillon), 1/4 cup of soy, then a pinch of celery salt and a pinch of garlic pepper. Whisk together and simmer for a few minutes and serve. Makes a good jus... Obviously a bit on the salty side, but very flavorful.

And ditto to reindhard1 being back! This thread took a precipitous drop when you were away. Glad to see you here teasing our taste buds again!

Edited by pikestabber
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RebelSS Grand Master

RebelSS

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We don't find it necessary, and try to refrain from, pointing out minor  grammatical "errors" of long-time contributing members, or judge people's perceived education on this page or forum. However, I'll take the opportunity to do just that by informing you of the above. Maybe as a newbie that didn't occur to you. There is another forum where you can do that to your heart's content.

Edited by RebelSS
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