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Guest
Guest
I decided to try some Sirloin Tip Roast this weekend because it was on sale at Costco. I had a 7lb roast. I cut it in half and rubbed each of them with mustard and a rub I found in Barbeque Secrets book. I used the minion short method with New Kingsford. I also used 3 Hickory chunks for the smoke.
I was not exactly patient this day since I put the meat on at 9:30am with an internal temp of 140 F. I covered everything and the internal temp got to 200 F at 10:00am. My plan was to spray it with Apple Juice at 11:30am (My planned halfway point...) Temp for duration held at 230 F internal.
At 11:30am my wife helped me check it out and the color was beautiful and the internal temp of the roasts was 145 F. I sprayed them both with Apple Juice and covered for 10 more minutes. Then removed and wrapped in Aluminum Foil so that we could eat at about 1pm.
I made a pineapple BBQ sauce from Steven Reichlin from this sight with a slight variation. Instead of Jalepenos, I used 1 whole Aji Amarillo chopped up with seeds and veins. It is a pepper from Peru that can be found in latin markets.
Smoke ring was beautiful and the meat although on the medium well side of things since I prefer medium or medium rare) was delicious. We made little mini sandwiches with baked beans.
I am happy with the results and learned some things. But was wondering if others seem to notice a super fast cooking time. I believe Jim Minion mentioned something along the lines of 1 hour per pound. I could be confused since this site has so much info. This is my second smoking session on my new WSM.
Tim
I was not exactly patient this day since I put the meat on at 9:30am with an internal temp of 140 F. I covered everything and the internal temp got to 200 F at 10:00am. My plan was to spray it with Apple Juice at 11:30am (My planned halfway point...) Temp for duration held at 230 F internal.
At 11:30am my wife helped me check it out and the color was beautiful and the internal temp of the roasts was 145 F. I sprayed them both with Apple Juice and covered for 10 more minutes. Then removed and wrapped in Aluminum Foil so that we could eat at about 1pm.
I made a pineapple BBQ sauce from Steven Reichlin from this sight with a slight variation. Instead of Jalepenos, I used 1 whole Aji Amarillo chopped up with seeds and veins. It is a pepper from Peru that can be found in latin markets.
Smoke ring was beautiful and the meat although on the medium well side of things since I prefer medium or medium rare) was delicious. We made little mini sandwiches with baked beans.
I am happy with the results and learned some things. But was wondering if others seem to notice a super fast cooking time. I believe Jim Minion mentioned something along the lines of 1 hour per pound. I could be confused since this site has so much info. This is my second smoking session on my new WSM.
Tim
