top sirlion roast? calling all experience

[jslchap]

I have been summons to cook for an upcoming birthday party. Typical briskit, chicken, and ribs will be served. However, they want me to cook a 11 lb top sirlion roast. Well.. I have never cooked that cut of meat on the pit before.I am assuming slow until it reaches 130-140 then let rest before serving. Thin or thick slices?:shrug:

[totally smoked]

I do mine Arbys thin with an ajous. Great samiches :thumbs:

[TexLaw]

It doesn't have to be super slow, but slow is not a bad idea at all. There is enough connective tissue in there to benefit from low and slow. It is a lean cut, too, so you are absolutely correct about the temperature range. Any higher than 140, and you start drying it out.


TL

[txsmkmstr]

.... you are absolutely correct about the temperature range. Any higher than 140, and you start drying it out.

I could have used that little nugget of information last weekend smoking up a T-Bone for grins. Great flavor but too dry - pulled about 155... :banghead:

[smoken don]

I like to cook it low and slow,pull at 130,and sear on all sides to 135/140
Let it rest 15/20 min. covered before slicing.
I may be wrong, but it works well for me.:shrug:

[imfree2Q]

I love to cook top sirlion on the pit. Rub with whatever you like, I do salt, pepper, garlic.. Lots of pepper.. Cook slow 200 to 225, pull at 130 rest 45min.. Slice 1/4" to paper thin.. Good stuff.. Good luck.... :thumbs:

[M38A1]

I just did a NY Strip steak for my mom for lunch today. Salt and fresh cracked pepper is all that went on it. About an hour on the pit at 225*F, pulled at 150*F, rested 30 minutes in foil and she loved it.

[jptexas]

sounds good

[jslchap]

I new you guys would come through. I think I am on track now. Thanks:D

[jslchap]

ok.. heres the method and results. Sorry no pics. Started with an 11 lb top sirlion roast. Got the pit up to 250 and held. Used butcher twine to tie in a few places. Rubbed the roast with olive oil, sea salt, cracked black pepper, and a little original TBBQRub. Placed fat side down on the lower rack of the cooker. Inserted an electronic probe in the thickest part of the meat. Maintained 240-250 for the duration of the cook. Pulled at 125 or 5hrs. Wrapped held in a cooler for probably 2hrs be fore slicing. After the first few slices and a taste test, a big cy of relief was present. The meat turned out beautiful with smoke ring, carmel looking crust and of coarse medium appearnce. I sliced on a bias across the grain and served after dipping in the natural jucies. I had many compliment and the meat didn't last long. I may be on to something.8)

Thanks to all who contributed to my success.:thumbs: