Ingredients 1 top sirloin beef roast (5-6 pounds) 3 tbsp sea salt 1/4 cup Montreal steak spice Instructions Trim the roast of any excess fat. If desired, tie the roast up with …
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1 top sirloin beef roast (5-6 pounds) 3 tbsp sea salt 1/4 cup Montreal steak spice Instructions Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine. …
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Instructions. Preheat your smoker to 225°. Liberally season the roast on all sides. Put it on the smoker and let it smoke for around an hour. …
Remove and set aside to rest. While the roast rests, make the red wine sauce. Render the excess fat in sautée pan over medium heat for a few minutes. Add the minced shallots, cook …
5lb sirloin tip roast 4 tbs. of yellow mustard or extra virgin olive oil Dry Rub 3 tbs. of kosher or sea salt 2 tbs. of smoked paprika 2 tbs. of black pepper 2 tbs. of chili powder 2 …
Coat the sirloin tip with the yellow mustard. Liberally apply the dry rub to the meat and let it sit at room temperature for 30 minutes. Set your pellet grill to Smoke Mode or its lowest temperature …
1/2tsp Dry Thyme (4-5 sprigs Fresh) 1-2 ea Bayleaf. Finish the Smoking process to the IT you want. While the Roast is resting, dump the pan juices veggies and all into a 2 …
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In a large bowl, mash together the 1st 3 ingredients. Add the other dry ingredients, except the salt, and mix well. Then add the vinegar and slowly add the olive oil, mixing well, …
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Total Time: 65 min. Prep Time: 10 min. Pellet Type: Blend. Smoke Temp: 225 degrees. Internal Temp: 135 degrees. We have been smoking a lot of beef recently. I already shared with you my recipe for smoked t-bone steak, beef …
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Let roast sit at room temperature for 30 minutes. Brush grate clean and place aluminum foil over base of smoker to help keep it clean. Set smoker to smoke setting. Once …
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Top with browned beef, broth, Worcestershire sauce, garlic powder, thyme, oregano, basil, and parsley. Cover crock and cook on low 6 to 8 hours or until meat is fork …
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Preheat the smoker on the low setting (180°F) If you are using a Rec Tec RT700, we used the Xtreme Smoke setting. While your smoker is coming to temperature, heat the …
Grilled Lobster Tails. 3.8. Wood-fired flavor, from the sea to your backyard. Simply cut a slit in each lobster tail to butterfly, pour on the butter mixture, then let our signature heat and smoke …
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If using raw steak (not leftovers), slice very thin. Season with salt and pepper. Slice the pepper, onions and mushrooms. (1/4-1/8 – inch thick) Heat olive oil in a skillet. …
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Add soy sauce, rosemary and mustard. Remove from heat and stir in sherry, apple cider and vinegar. Allow to cool completely. Place top sirloin roast in a large plastic zippered bag and …
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Delicious Smoked Top Sirloin Roast you can try at home. Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine. Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice. Set up smoker for 250F using mesquite wood, or other wood of choice.
Place the roast in the smoker and smoke for 3-4 hours, or until the internal temperature reaches 145 degrees F. Remove from the smoker and allow to rest for 20 minutes before slicing and serving. Place the roast in the smoker and smoke for 3-4 hours, or until the internal temperature reaches 145 degrees F.
After a nice crust has formed, you'll let the roast cool while you put together a spice rub and then coat the ribeye liberally on all sides with the rub. Finally, you'll smoke the ribeye low and slow until it reaches an internal temperature of 140°F (for medium rare).
I prefer to smoke slicing roasts at a lower temp to get more smoke. I usually try and run my smoker at a temp of 180°-200°. We like ours a bit on the rare side so pull at 130-135°. Yes at that internal temp the meat is going to red and its going to release quite a bit of liquid. So if that's not what you're looking for take to a higher IT.