I love cooking. I love cooking venison. I love eating venison. Backstrap, braised shanks, grilled heart, corned venison....and more. But I think my absolute favorite preparation is a smoke-roasted sirloin "football" roast. Reverse searing has been a pretty reliable method for me over the past few years, and it's turned some large chunks of meat into perfect medium-rare slices. Adapting it to smoke has been a game changer. I knew I hit a homerun last night when I sliced into this badboy......it was a nice surprise when I found it in the freezer too. Decided that French dip sandwiches would be the perfect use for this meat:
Appx. 1.5 lb. sirloin roast. I weighed out 1.5% kosher salt, dumped in a bunch of garlic powder & black pepper, and some thyme. Shook it all around in a Ziploc bag, and let it sit in the fridge overnight to brine. The next day, I built a fire with some nice pecan wood I had, and let it burn down. Placed a couple chunks of pecan & mesquite over the fire, and let it smoke for about 30 mins @ 225°. Pulled the roast, blazed some hardwood charcoal, and stoked the fire. Once it was good an rolling again, I sizzled the meat on all three sides for about 2 mins a side. Let it sit on the cool side again for another 15 minutes, and took it in the kitchen. 30 minute rest and cooldown, sliced thin, and placed over some toasted rolls with melted provolone. The mac & cheese is Mrs. TAFKAP's speciality. Ran out of room on the plate, so salad is not shown.
Appx. 1.5 lb. sirloin roast. I weighed out 1.5% kosher salt, dumped in a bunch of garlic powder & black pepper, and some thyme. Shook it all around in a Ziploc bag, and let it sit in the fridge overnight to brine. The next day, I built a fire with some nice pecan wood I had, and let it burn down. Placed a couple chunks of pecan & mesquite over the fire, and let it smoke for about 30 mins @ 225°. Pulled the roast, blazed some hardwood charcoal, and stoked the fire. Once it was good an rolling again, I sizzled the meat on all three sides for about 2 mins a side. Let it sit on the cool side again for another 15 minutes, and took it in the kitchen. 30 minute rest and cooldown, sliced thin, and placed over some toasted rolls with melted provolone. The mac & cheese is Mrs. TAFKAP's speciality. Ran out of room on the plate, so salad is not shown.
