Sirloin Tip. Was planning on a pork butt to test a long low and slow but the wife surprised me with a 5lb sirloin tip roast when she went shopping. I'll be watching for Smoke Meister's results on his pork butt this weekend. I just pulled mine off the grill after 5.5 hours at 250. It's a bit windy so I went 250 instead of 225 and I think that was the right choice. It was a simple roast - just salt and pepper. I'm using smokehouse pellets from Sams Club at $15 per 40lbs. It's resting so I have not tasted it yet but the juice on the plate was really good.
🔥 What's cooking on your SmokeFire/Searwood? 🥩
- Thread starter primeone
- Start date
Any pellet feed or ash/grease issues?
SmokeMeister
Active member
Looks good! Let us know how it tastes. I'm planning on starting the pork at 9PM tonight so it can be ready for dinner tomorrow. I decided not to wrap it, so it'll probably take 15-18 hours. Curious what the pellet situation is going to be, this is my longest cook so far. I'm planning on loading it up to the absolute top of the hopper. I did remove the guard. I am expecting some teflon tape from Amazon today, so I'll put that on if it comes in time.
JmanOhioBBQ
Member
So I just did my first cook, just some Chicken breast, nothing too fancy. I’m going to make ribs tomorrow but wanted to get a feel for the SF first. It was a little windy here so I set the SF so wind was blowing right to left. So the hot spot ended up being left of center. Overall food turned out awesome. No problems, didn’t use many pellets so no feed problems, and I used four probes and they showed up on the app fine. I’m excited to cook some baby back ribs tomorrow!!!
GriLLMaRksRseXy
Well-known member
I am moving in with you next week. BTW....We have 3 girls.. Sorry in advance. A dog too!
ingiro22
Member
Brisket is on. Wrapped it after 6 hours. Going to give it another 5-6 hours at 250 degrees. Hickory pellets.
Attachments
FredSC
Active member
FredSC
Active member
Under unless I want to catch drippings for gravy.
I asked my butcher for an untrimmed sirloin cap and took it from there.
I have done the same. Ran it at 600 today for a while. Tomorrow id beef ribs.
Looking forward to seeing the brisket!
DutchieCooks
Well-known member
SmokeMeister
Active member
And she’s on! Two probes in the meat, two on left and right sides just behind it at grate level. 11x16 disposable cookie sheet on top of flavorizer bars filled with water.
ingiro22
Member
Turned out great!
Attachments
Word spread in my fam on my smoking weekend so ended up with 10 guests (hence the late reply)
Turned out great...everyone loved it and just a little leftover for today.
Outside of the fire up issue had No problems. Used a water pan under the grates and didnt impact as far as I can tell.
Smoked for 10 hours...last 2 in foil. Should have given it a little more time after the stall but I got anxious with a hungry unexpected gaggle of folks ha.
Note; staged fancy pic courtesy of my social media loving family. It needed none of that nonsense.
Create an account or login to comment
You must be a member in order to leave a comment
Create account
Create an account on our community. It's easy!
Log in
Already have an account? Log in here.
