Smoked sirloin cap

[Darryl - swazies]

So running a 4lb sirloin cap roast on indirect then a sear.
Cut most of the cap off, spiced with traeger prime rib and meat church holy cow.

 

[Darryl - swazies]

Had a good run at 250 took near an hour with 3 chunks of hickory.

 

[Darryl - swazies]

My awesome wife made some Yorkshire puddings and some mashed potatoes and gravy, seared the beef around 112 and got a good sear on it, let it rest for about 10 minutes

 

[Darryl - swazies]

The end result, top 3 meals that has come out of this house......ask me anything, this is the meal.

 

[JimK]

Nicely done, Darryl. Nice, even temp throughout.

 

[Darryl - swazies]

This meal..........
Seriously though.

 

[ChristopherC]

What was the final temp? Looks nice.

 

[Darryl - swazies]

Didn’t check, pulled at 212, stoked with lump and lid off for 10 minutes easy. Then put right on the SNS for easy 5 minutes a side..
Stoked that up with the lid off and tons of charcoal just to get it as hot as I could in around 10 minutes.

 

[Darryl - swazies]

112. Lol not 212

 

[Darryl - swazies]

Pre cut

 

[ChristopherC]

Medium rare or rare?

 

[Darryl - swazies]

In my opinion it’s medium rare but the blood goes everywhere, If I had to guess it’s a tasty 130 - 133 degree piece of meat

 

[Ken Barth]

Looks delicious!

 

[Darryl - swazies]

Medium rare or rare?

This is the meal, I’m making for the in-laws, it’s a sirloin steak cut
roast. Cooked perfect.

 

[Tim Campbell]

Oh man, that looks fantastic.

 

[Rich Dahl]

Just the way I like it, nice cook.

 

[Darryl - swazies]

Thanks gents, I'm still re living these pics, and have a sandwich for lunch......
thick cut roast, leave it cold, horseradish, and a bun.
People love to look and ask what is for lunch, almost daily lol.
I was a little over excited about this cook while I was posting pics, I had a few beers and it was hitting all the right buttons, I apologize.

 

[Darryl - swazies]

OK. I know I just made one of these, it's one of those things.........
Company coming from a few hours away tomorrow, I picked up another 4lb sirloin cap roast.
Friday is Sirloin cap day again.........I will be sure to post a couple more pictures. I think these friends are into meat that is cooked to a higher temperature but I am not even going to ask how they would like it done. I will have a hot cast pan on standby and if they like the meat grey, they can have it that way.
They also do not eat any dairy, it's making it a bit more of a challenge. I wouldn't even know how to cook for them on the reg......

 

[Darryl - swazies]

Sirloin cap roast
Cut most of the cap and all the silver skin off, extra lean
Meat church holy cow and traeger prime rib rub combo
Indirect holding a 250 to start.
3 pieces of hickory and 1 piece of alder
Serving with mashed potatoes and Yorkshire puddings with gravy
It’s similar to the previous cook in this thread.

 

[Darryl - swazies]

The end results were great