Instructions

  1. Preparing a Top Sirloin Cap

    1. Trim/prepare sirloin cap of fat that is more than about ¼” – 1/2”  on top
    2. Make rub of 50/50 by volume ratio of salt & pepper
    3. Generously rub down roast
  2. Cooking a Top Sirloin Cap

    1. When ambient temperature in grill is 275° F. (135° C), then place sirloin on grill over water pan (cool side of grill)
    2. Smoke/cook for 30 minutes and turn over, checking internal temperature. Also check coals/grill and wood levels—add more if needed and manage temperatures if needed.
    3. Check internal temperature after another 20 minutes. At 130° F. (55° C) remove from grill with tongs (not fork!) for Medium-rare and tent with foil and let “rest” for 10 – 15 minutes. Internal temperature will rise about 5 - 10° F.
  3. Slicing & Serving a Top Sirloin Cap

    1. Looking at the direction of the fibers/grain on the lean side of the roast, slice across the grain into 1/2” slices
    2. Sliced with the au jus from the cutting board along with a simple BBQ sauce and you have Texas-style BBQ with a top sirloin at 1/4th the cooking time of brisket!
    3. Nutritionally cuts with the names “loin or round” are leaner than other cuts. A great cut to Pack more protein power on your plates!