Smoked Beef Loin Top Sirloin Butt

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  • Sunday, 27 September 2015 00:00
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Ingredients: Lumberjack BBQ Pellets (MHC Blend)
Boneless Loin Top Sirloin Butt (15 lbs) and 2 medium chuck roasts
Butcher's BBQ Prime Brisket Injection
Dizzy Pig Red Eye Express Dry Rub
Butcher's BBQ Steak and Brisket Rub
Olive Oil
Red Wine (2 cup)
Beef Stock (2 cup)

Recipe: Trim excess fat and silverskin off large roast, but leave fat cap on bottom.
Mix Butcher's BBQ Prime Brisket Injection with appropriate amount of water.
Inject Butcher's BBQ Prime Brisket Injection throughout roasts, every inch.
Liberally spread olive oil over both sides of all roasts to coat thoroughly.
Liberally sprinkle Butcher's BBQ Steak and Brisket Rub on both sides of roasts.
Then sprinkle Dizzy Pig Red Eye Express Dry Rub on both sides of roasts.
Refrigerate for 2 hours.
Pre-heat grill to 250 using Lumberjack BBQ Pellets(Maple, Hickory, Cherry Blend).
Place roasts on grill, put thermometer in thickest part of roast and begin cooking.
When internal temperature reaches about 115-120, check roast.
Remove 2 smaller chuck roasts from grill, leave large roast to cook.
Pour red wine and beef stock over 2 smaller roasts.
Cover with aluminum foil and return to grill.
Cook until internal temperature of meat is 140-145. (Total cooking time about 7-8 hours)
Remove from heat and let rest.
Slice, eat, and enjoy!!

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