Smoked Sirloin Roast | Pit Boss Smoked Sirloin Roast | Sirloin Roast Recipe
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- čas přidán 23. 08. 2024
- Smoking a Sirloin Roast on the Pit Boss Pro Series 1100.........
Smoked it until internal temps were between 130-135 and pulled off and let rest for about 30 minutes.
That kids review is worth the most - kids are brutally honest :D
Yep......she gives me the honest answer I always look for
My daughter is my biggest cheerleader too. Great job!
So awesome to hear.....and thanks'......
Perfect! You could see how tender they were during the cut. I'll be happy if the one I have on now turns out half as good!
Hope yours turns out great and you enjoy it.
Ben raising cane!!!☺️☺️❤️we almost pulled it out bummer!!!! They knew we were there!!👍
That is awesome!
Where's my taste tester??!!! Won't be long n you'll have 2 big Ben gonna need a taste!!! Mrs. Bummer we all like the jiggle!!!☺️☺️ U got the 10 !!!🎄🎄🎄🎄🎄🎄🎄🎄💥💥💥 U rock !! You're family is awesome!!!
Coming soon!..........
Oh NOOO WE NEED WOOWOO !!! IT'S THE BACKBONE !!! AHHH WAIT TILL MOMMA GETS HOME WOOWOO IS THE BOMB.. I USE IT RELIGIOUSLY!!!!👍👍👍💞
Thanks'.....
5 tu hum
Nice New intro brother!!!🎄🎄🎄💥💥❤️ Merry Christmas my bbq bro!!!👍👍
Thanks' man.....trying to do some new things now that I got the new editing computer.......Merry Christmas to you and your family and have a great New Year........
Hi! Thank you for the vid, this is helpful. Could you include how long the cook time took you in future vids? (too be fair, this vid is 2 years old and maybe you already do that now).
Been trying to add in the time a lot more......but the internal temp of the meat is more important.....don't want it over cooked and especially under cooked.
@@BUMMERSBARBQ Hi and thank you for responding! At least for me, the time it took you to cook something would give me a general idea of how long something would take, but I would still be relying on internal temp for when something is actually cooked :)
Nice job!
Thank you! Cheers!
Going to try this tomorrow! Looks great!
Hope you enjoy
HOLY TABARNAK!! That looks fucken awesome!
Thanks for watching......
gerat job mate, well done
Thanks for watching....
Looks awesome
It was! Thanks' for watching......
How long did they take to get to 135?
COuldn't fully tell you, I usually just go by internal temp on most large meats.....know you looking for exact time but to hard to tell you depending on smoker, temp, outside temp, wind, ect, ect, ect,.......
Not looking for an exact time, just a ballpark time. Was it 4hr ish, or more like 8hr. To give an idea when to start the cook.
@@ziks3000 it was light when he started and was pitch black dark at finish but his watch gave a clue, it read the date as 06-25 So, it should have been about nine pm at finish for that time of year. So all said, maybe 4-5 hrs ???
Roast looks awesome!
Thanks' Tom.....much appreciated.
Looks DELICIOUS!!! Hope you and yours have a very Merry Christmas. Remember, Jesus is the reason for the season!
Same to you man.....Merry Christmas to you and yours, thanks' for watching.
What type of meat probe are you using? Looking for a good probe.
Think it was one of the InkBird Probes
How did you keep the grease from making a huge mess on the pan?
Was just careful
Buddy there is a gasket sealed hole left side of your lid to run your wires and seal the lid.
Really?????? And it's not gasket sealed, just a hole with a flapper cover on the inside.
Ah, my model has a nice gasket but yea that little hole is for running your probe wires so they don’t interfere with the door. Great recipe though, made it tonight was a winner 100% down in the recipe book.
@@shawns.6185 mine is probably 4+ years old and was the original 1100 pro series. Only way to get the gasket like that would be to mod it and make the hole a lot bigger, and use a gasket like on my WSM.
Sounds like a wicked video!
@@shawns.6185 I have thought about it.
What temp did you set the pit boss to?
More than likely 225.......most cooks that's what I run at.
I would have pulled it at 125 degrees