12lb roast today

[mr x]

Grabbed a 12 lb sirloin tip roast for a little project today. Need to do a trial run on the Auberins controller. Made an injection of schwarzbier, PC chipotle sauce, and cumin. Was in a bit of a rush, so I used montreal steak spice for the rub (ground into powder first). Started with a good blast of hickory, then switched to apple for smoke. Going to try and get pics up as the day goes on. Smoking at about 240f.

[mr x]

6 hours, and I'm up to 142, not sure where to stop...should I foil and head for 190, or just do that without foiling......it's pretty steamy in there with no drip tray full of water.

[mr x]

[NASH]

I don't know what to tell you buddy, but it's looking good Temp depends on how you want to use it, if you want more like fall-apart pulled beef you'll likely need to take it to at least 180F, maybe more... go until it's probe-tender. Mmmmm pulled beef

[mr x]

Well, I'm going to let her go while I go to the Brewnosers tonight, around 12 hours on the grill at 10:30pm, so hopefully, it'll be around 180-190...

At 154 now.

[mr x]

Christ, damn thing wouldn't move off 162...??? Took it off at 1am wrapped in foil........bad feeling on this

[mr x]

Let it rest overnight in the fridge. It is pretty dense feeling, like I could use my apple corer to make three finger holes and have a meat bowling ball. Cut into it, and it's surprisingly tender, even being as well done as it is. Slightly dry, but not too bad. I won't be eating all of it, but it will make good sandwiches for a few days.

[NASH]

Looks great

Sounds like it hit the plateau, usually happens around 165F on beef and 175F on pork, the temp will hang and sometimes even drop a few degrees while there's some magic science happening in there, it can last anywhere from an hr to several hrs before the temp will start rising again.

[mr x]

Yeah, I was getting too nervous, and it was late, so I wrapped it up for the night. Next time I will try to bring it all the way up to 190, but I think it will have to be wrapped after 160 as Aaron mentions on his blog. This cut is so lean I think it would become too dry. But then again, brisket turns out ok on the long cooks...anyway, it was a learning experience, similar to the onion rings. Gave them a whirl the other day. Not awful, but needs some tweaking.

[mr x]

I put this thread on the KK forum, got one good response:

Chuck can be cooked low and slow to 190 and come out awesome! Search the chuck roll posts here and at the Weber smoky mountain forum in particular:
http://virtualweberbullet.com/chuckroll.html" onclick="window.open(this.href);return false;
Cook sirloin to 190 and you will regret it.
Brisket, pork shoulder and chuck are all tough cuts that benefit from a low and slow to break down the connective tissue. The more tender the cut, the less you want to use a low and slow. That's not to say you can't SMOKE a tender cut. They make an awesome smoked tenderloin at our local grocery store. My guess is they do this at something well under 200, but I am not an experienced smoker so I can't say with any authority.

http://www.cbef.com/chuck.htm