(heavy metal music)
♫ Gonna smoke me a fatted brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatted brisket
- [Announcer] Welcome to Barbecue Pit Boys dot com.
Today, we're cooking up a beef top sirloin at the pit,
and it's real easy to do.
Alright, this here's about a nine pound piece of sirloin.
You've probably seen this before.
And the butcher, he tied it up a bit,
just to make it look real pretty,
but you don't need to do that.
Now, so this cook goes fairly quickly.
We're cutting it in two,
so we've got two four and a half pound pieces, right?
It all adds up.
Now, this is the first thing we're gonna do.
We've got some rub here,
and you want to use your favorite rub on this,
a good beef rub, right?
We're using a little chipotle rub here.
Oh man, this is gonna taste real good,
and we're gonna coat these two pieces,
all over.
Now, if you've never had top sirloin before,
you definitely gotta check this out.
This is an awesome piece of meat.
It's real tender,
especially if you cook it kind of slow.
And that's what we're gonna do here.
And we're gonna do this double rub method,
which we're gonna show.
Alright, we've coated these pieces of roast
right here, real good.
What we're gonna do, is wrap it some plastic,
because we want it set for a little while,
maybe, four hours.
Or maybe even over night.
Now, the flavoring, of course, will not penetrate
the entire roast,
it just doesn't work that way.
But it's gonna give it a lot of layer of flavor,
on the outside, you know all about that.
Now this roast is also called a spoon roast,
an American beef cut.
And it's basically cut from underneath the tenderloin,
so this is some good eatin' at the pit.
And through the miracle of time,
oh man, these are ready, right?
We've let them sit for about four hours with this rub.
You can see the beef roasts
have taken on some color of the rub.
Oh yeah, looks good enough to eat already.
You know what I mean, right?
Now, we've got a medium heat going on in this grill,
and we're gonna be cookin' these roasts in direct
opposite to hot coals.
You know all about that, right?
And we're gonna cook 'em at a fairly low temperature,
about 250 to 275 degrees fahrenheit.
This'll allow these beef roasts to stay
nice and moist, and come out real tender.
Alright, about a half hour's gone by,
and we're gonna turn these roasts
so we get some even cooking going on.
Man, look at that, and it smells good.
Now again, our temperature is about
250 to 275 degrees fahrenheit.
Alright, about an hour and 15 minutes has gone by,
and depending upon how hot your coals are,
of course, your time will be totally different,
but what you need to do is take a reading,
of the internal temperature of these roasts,
and we here have about 100 degrees fahrenheit internal,
and that's when we're gonna pull 'em off.
So don't worry so much about time,
just use a good, accurate thermometer,
to get that internal temperature.
Now like I said, we've already checked these out.
They're 100 degrees fahrenheit internal.
And we're just gonna wipe 'em off just a little bit.
We're not trying to take any rub off,
just a little bit of excess moisture in here,
and this will allow the rub to stick on to these roasts.
Now, this is the double rub method here.
We're gonna hit these roasts again.
Good hit,
of your favorite rub.
Oh man, just do it all over.
Of course, what's gonna happen in here
is we're gonna kick up all the flavoring a notch.
Oh man, again, use your favorite rub.
Oh yeah, look at that.
You gettin' hungry or what?
Now, we're gonna knock down these coals a bit,
because we want to reduce the temperature.
We got maybe a single layer of coals,
because what we're gonna do now,
is put these roasts directly over the hot coals.
We're gonna bring on some char,
and we're gonna flip 'em a couple of times.
Oh yeah, you hear that?
Sounds, good.
With the cover on,
we wait a few more minutes,
and then we'll flip 'em again.
Oh yeah.
Take a look at that.
Oh man.
Just flip 'em.
See that?
Char 'em up a little bit.
This is how you make a roast beef, man.
Put the cover on,
and we'll check it again in about, maybe five minutes.
Alright, let's see how these are comin'.
Oh, baby.
Take a look at that.
Oh yeah.
It's time to pull 'em off the grill.
We're gonna let 'em rest.
And we've got some aluminum foil,
you know all about that.
We're gonna let these rest about 10 to 15 minutes,
in this foil.
And this will allow all those juices
to re-permeate these entire roasts.
Lord, have mercy.
You like roast beef?
You definitely gotta check out the top sirloin roast.
(rock music)
Alright, I say it's time to eat.
Now, you can serve these roasts any way you want,
but we're gonna just make some sandwiches.
You can serve 'em with potatoes or veggies,
whatever you want.
This is gonna work just fine with us.
Look how tender and juicy it is, when you do it this way.
You got all kinds of flavor.
(rock music)
Now of course, we do apologize for eatin'
in front of you, like this.
But we call this, pit master privilege.
(rock music)
So the next time you're looking for a beef roast recipe,
for your barbecue,
check out BBQPitBoys.com.
(bird calls)