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10# Whole Sirloin

 
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S Roche



Joined: 09 May 2013
Posts: 16
Location: Nebraska

PostPosted: Thu Mar 10 16 8:17 am    Post subject: 10# Whole Sirloin Reply with quote

Hi all. I’m not sure if this the place for this post so Mods feel free to move it. The plan is putting a 10# Sirloin in the pit, which I have never done before. I’m thinking pit temp should be around 275 cooking to an internal temp of 160. I am going to rub it the night before and foil it after about 3 hrs. The questions are: What pit temp would you use? Is the internal too high? I plan on injecting it but would you?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Mar 10 16 9:13 am    Post subject: Reply with quote

What's the sweet running spot on the cooker?

Do you like your beef rare or medium rare?

How much salt is in your rub?

What's in your injection?
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S Roche



Joined: 09 May 2013
Posts: 16
Location: Nebraska

PostPosted: Thu Mar 10 16 9:25 am    Post subject: Reply with quote

Pit runs nicely between 225 - 260 for ribs, brisket and chicken.

I'm hoping that it will be similar to a standing rib roast, rare to medium rare in the center cuts and medium well on the ends.

I'm going to go light on the salt as the injection will be based on beef consomme with other ingredients.
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biker.chef
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Joined: 28 Jun 2010
Posts: 558
Location: Burnsville Minnesota

PostPosted: Thu Mar 10 16 10:26 am    Post subject: Reply with quote

If you cook to 160 you won't have any pink.

I would cook to 120-125 wrap and let sit for a while.

The higher the temp you cook at the more done the end will be.
If you cook at ~200 the roast should be nicely pink from end to end.

At 250 the roast should come out about like you want.

Oh, I won't inject the roast but I don't inject meats.
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SoEzzy
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Location: SLC, UT

PostPosted: Thu Mar 10 16 11:30 am    Post subject: Reply with quote

I'd run it at no more than 250°.

Then I wouldn't take it past about 135°, as it will carry 6 - 7° on top.
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S Roche



Joined: 09 May 2013
Posts: 16
Location: Nebraska

PostPosted: Thu Mar 10 16 7:57 pm    Post subject: Reply with quote

I'm going to go with a 225 pit, cook to 125, light rub only and see how it goes. Thanks guys.
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biker.chef
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Joined: 28 Jun 2010
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Location: Burnsville Minnesota

PostPosted: Thu Mar 10 16 11:37 pm    Post subject: Reply with quote

So I got nothing else to do so I googled temperatures for beef roasts.

Most places use the popular temperatures
Rare - 120ºF - 125ºF
Med Rare - 125ºF - 130ºF
Med - 135ºF - 145ºF

Betty Crocker got a different take
Med Rare 145ºF
Med 160ºF

160º is a McDonald's hamburger. So I figured USDA strikes
again but I checked my wife's 35 year old Betty Crocker cookbook
and it was the same.
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Pete Mazz
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Joined: 01 Jun 2015
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Location: Bucks County, PA

PostPosted: Fri Mar 11 16 6:38 am    Post subject: Reply with quote

A bigger roast will finish cooking itself to medium rare if pulled at 125. Back in the day everything was overcooked!
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