Whole sirloin roast, rubbed down and seared. Slow roasted over a lite hickory smoke and lump hardwood. Served with mashed and corn with chipotle mayo.
ENJOY!!
What's everyone making for the games this weekend?
Saturday, January 16, 2010
Smoking Sirloin
Whole sirloin roast, rubbed down and seared. Slow roasted over a lite hickory smoke and lump hardwood. Served with mashed and corn with chipotle mayo.
ENJOY!!
What's everyone making for the games this weekend?
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3 comments:
Damn that looks awesome!!! I have done a couple of these before and they turn out awesome!!! I want to acquire a meat slicer to make sandwiches out of the next one. I smoke them at about 170 degrees for like 10 hours over hickory. I rub them the night before and then vacuum pack it and in the fridge it goes. Awesome!!!!
Happy smoking to all!!!
Thanks G! I have to agree with you on the slicer. That would come in handy for a variety of meats. The ONLY reason that I was able to slice this one so thin was due to my recent purchase of some quality knives.
Nothing outdoors, but I've got a real nice taco soup in the slow cooker. Go Chargers!
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