WSM SD11 Baltimore Pit Beef


 
Chris Allingham

Chris Allingham

Administrator
Staff member
Well, the baby shower in the backyard next door finally wrapped up and I got to fire-up the WSM to make my version of Baltimore Pit Beef for WSM Smoke Day 11.

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USDA Choice CAB top sirloin roast weighing 7.66 pounds.

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Untrimmed roast.

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Removed fat and silverskin.

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Trimmed roast.

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Cut into three pieces for more browning and faster cooking.

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Rub consisting of kosher salt, black pepper, garlic powder, paprika, oregano and cayenne.

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Rubbed the meat, wrapped in plastic and refrigerated overnight.
 
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Fired-up the WSM with the Minion Method.

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Top sirloin on the top cooking grate.

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Ran the cooker at 250*F.

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Removed meat when it hit about 100-110*F. Spritzed with water and applied more of the same rub.

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Seared the meat directly over hot coals to 120-125*F for medium rare.

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Sliced thin and served on a kaiser roll with creamy horseradish sauce and white onion.

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Oh so tasty.

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The perfect medium rare roast beef!
 
Wow Chris you've got to do more posts, that's like a tutorial on the proper way to cook a sirloin! Very nice indeed!
 
Chris, that was spot on done just right for me. You can pass any left overs my way!! I know you didn't have any just my luck.
 
Chris,

Putting off Smoke Day for the sake of your neighbor. You are a very thoughtful guy. I don't think I'm that nice.

Great looking beef. Thanks for sharing.

Jim
 
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