RUBS & SEASONINGS
Smoked Top Sirloin Roast on Traeger
by Cooking with Kory
Delicious looking top sirloin roast inside and out! This cut is very versatile, and with Kory's guidance, you will achieve a perfect mid-rare center.
Learn all about it down below.
Hey, everybody! Welcome back to Cooking with Kory. Today, on Cooking with Kory, we're gonna smoke a top sirloin roast. Actually this is actually the heart of the sirloin the picanha would be here on top so this is what we're gonna smoke up today.
We're gonna use Grillaholics SPG and we're going to use some horseradish as the binder, so let's get this thing seasoned up.
All right folks let's get that horseradish on there. Like I said the picanha would sit on top here like so, and then on the bottom here there would be a little mouse here. A little area. It's got… you know it's got some tissues in it that you really don't want to be slicing through. I usually cut it off and use that and grind it. So that's not on here. It would actually be raised up a little bit like that, but that is gone. We got six and a half pounds of pure top sirloin right there. Ready to roll…
We're going to smear that horseradish all around our top sirloin here. Get it everywhere on there in all the nooks and crannies. All the way around cover it good, and don't forget your sides like so. Flip it back over.
All right, let's get that Grillaholics SPG on there. Add some more layers of flavor… Nice, hefty layer. This is a big piece of meat. It can take a lot of seasoning, so don't be shy...
Get your sides. Get everywhere with your seasoning, and I am an ambassador for Grillaholics so there'll be a code down in the [YouTube] description box where you can get all your Grillaholics stuff for 20% off when you use my code.
They got rubs. They got tools. They got all kinds of good stuff. We're going to use a thermometer here later when we get this into the Traeger which is rolling at 250 with alder wood...
Let's get this bad boy into the Traeger… set him in there right there. Looking good.
Now if I was thinking last night, I would have salted this and dry brined that last night overnight. I didn't do it and a little pressed for time today, so you want to let that set in a little bit and sweat out a little bit. I let it sit for probably 30 minutes. It could probably take a lot longer than that, but if you're thinking about it do a little dry brine on it tonight before that would even be better…
Let's get our probe in there, and we want to take this to 120. And then we're going to let it rest, so we want to go about halfway down, I would say that's pretty close right there, into the fattest part… Now close the lid… We're going to set our Grillaholics [thermometer] to… 120…
Now, we wait for it to hit that mark. You can take this with you. Run around with while that's going ‘cause it's wireless through that probe.
All right, folks… we are done and our timer from Grillaholics is telling us that… Shut down your Traeger right now… Pull the probe out. We're going to move it over to the cutting board and wrap it up for a bit…
Here we got it. There it is. Does that look delicious? We got one more step to do. We got to wrap this bad boy up. Put it in a nice warm spot for a while.
I don't care where you put it. I don't care if you put it in your dishwasher. I don't care if you put it in your microwave. I don't care if you put it in a cooler. Wrap it up.
We're going to let this little bad boy rest 45 minutes to an hour…
There is our delicious looking top sirloin. Is that looking delicious? All right, time to cut into it. See how she looks on the inside.
These first cuts are gonna look a little well done I'm assuming and they are. Deeper we go in here make sure you're cutting against the grain obviously.
Look at that. Get into that nice, mid-rare center there. Oh, yeah… Look at that, guys…. Looking absolutely delicious. All right, let's try it here quick. You can make sandwiches out of this. Do whatever you want with it. I mean it's very versatile. Delicious… A little smoking on there. Oh, that's so good. All right, salt pepper garlic. It's all there from the Grillaholics.
Don't forget to check out the Grillaholics with my link get 20% off. Give this a shot of your own. I'm going to go make a sandwich and put some more horseradish on it. It's going to be delicious. All right, folks, until next week. We'll see you!
