Top Sirloin Roast Beef recipe by the BBQ Pit Boys

(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 (bird calls)

15 comments on “Top Sirloin Roast Beef recipe by the BBQ Pit Boys”

  1. Jairo JM says:

    I can smell these DELICIOUS

  2. johnathan smith says:

    Sorry guys, but you owe me a new keyboard. I salivated all over it!!!! Wow… I like it as the second one: medium well, when the blood/juice comes up through the surface. Thank you guys for vid. EDIT: the vegetarian that did not like this, can stay home eating carrots!!

  3. Vilmark Vivas says:

    This steak is to die for!

  4. Ashencrowe says:

    This was so dambd good!
    I roasted mine on a rack and tray. Under the rack, I put a mix of Vidalia and yellow onion to roast, and catch drippings. I used the onions to make a simmered sandwich dip with beef broth, Worcestershire, a beef boullion cube, 1/2 cup water, a bit of Dijon mustard, soy sauce, pepper, and later, the rub-spiced juices from the rested beef. Strained the onions for the sammiches.

  5. o says:

    forget the sandwich- just give me the sliced meat!

  6. C Dhan says:

    I need this roast in my life!!! Xoxoxoxox

  7. Randy Miller says:

    I'm going to try this one out soon. I'll have all my neighbors spying over their privacy fences…but that's ok…they're the one's that want privacy and I'll be the with the best smelling backyard. Y'all are loved in Mobile Alabama.

  8. Steve Mcqueen says:

    The vegenatics need their safe spaces, therapy and the safety of their gay lovers arms after seeing those two roasts, theyre just that GUUUUUUUUD

  9. Gloria says:

    wow, his English is so cool. Thank you for the video! I have a chunk of sirloin beef and need to use it 😀

  10. chris cann says:

    What temp did you pull it off at? Looks awesome!

  11. Muhammad Satya Priagung says:

    Uncle may I taste one

  12. Esteban Jones says:

    Where do you live? I want to move close by! I manage the beers….you badasses!

  13. 47 and2 says:

    i thought wrapping beef in foil steams the meat. better to just cover to rest it.

  14. joel howland says:

    Looks awesome! I would plug it with a few cloves of garlic just to modify it a little for my own liking!! Delicious!

  15. Michael Howard says:

    the last 2 minutes of this video was top 10 best things ive ever seen in my life! 3 old boys chiilin in the backyard no loud mouth women complaining no green vegetables. turbo man shit!!!

  16. actionturnips says:

    yo can i come chill ?

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