 Hey y'all welcome back to the Firewater Picking Channel. I'm Darren and today we're going to do a sirloin tip roast We're going to season this up and we're going to soon eat it and finish it on the grill So I'll be right back guys, I'm back our local supermarket was actually having a Sale on the sirloin tip roast the other day for 2.99 a pound I got a rather large one this one is close to five pounds. So it was about 15 bucks or so But it was already pre Tied up so I didn't have to do anything with it I just took it out of the package and we're going to use some run-in-wild beef rub They're actually their premium Gourmet beef rub is what we're going to use I've used this a couple times already. It's got a really good flavor to it It's a little bit It's got more layers to it then my normal beef rub that I use which is just salt pepper and garlic So I like to use this every once in a while just to change it up But I'm going to go ahead and season this up and then we're going to throw it in the Bag and put it in the sous vide. We're going to cook this for 48 hours at 134 So I'll be right back. All right guys. I'm going to go ahead and season this up now That's it. It said it's already pre tied up for me to keep it in its shape I'm going to go ahead and throw it in the back It's all vacuumed up and it's seasoned up real nice I went ahead and double sealed both sides of the bag Just because when I do longer cooks, I really like to make sure that the bag doesn't come open at all So this is a pretty thick roast. We're going to do it. Like I said at 134 for 48 hours It's still going to leave this pretty close to medium rare right around medium medium rare right in there I'll see you in 48 Plans the roast is almost done been in there almost 48 hours But what I'm going to do decided I'm going to go ahead and throw this on the pit barrel junior cooker I want to finish it up in there. So I'm going to go ahead and get this started. We're going to try it out And there's the pit barrel junior and take a look down there got my charcoal already It's in there ready to go. So as soon as this gets up and gone you ready to go All right, I just pulled the roast out of the sous vide and I got my Pit barrel cooker going. That's what I'm going to cook it on today That's probably going to take about a good 15 minutes for that's up in The temps up and running but since I'm doing that instead of using that gourmet beef rub from running wild. I'm going to Try this pit barrel cooker rub that they sent with the pit barrel and see how it's a it's their beef and game pit rub So I'm going to use that to season this up today get my Tongues out I did when I took it out of the sous vide bag since it's a roast and I want to pick up some smoke on this I'm not searing this today. I want to get some smoke in the pit barrel on it. I left it moist So I did not dry it off Pat it dry like I normally would if I was going to Sear it and throw the roast on now. I got the rack in the pit barrel So we're going to be using not hanging it today on the hooks It's going to be using the rack. So it's going to go ahead and put that right in the middle of the rack I'm going to stick my Meat probe in there. I'll make sure the meat probes not touching the top So I'm going to go ahead and let this Roll for a little bit or keep an eye on that internal temp Make sure it doesn't go any farther past one 15 minutes or so and the pit barrel sitting right around 340 Which is about it's a little high for the pit barrels because I don't have both of the rods in so it's getting a little bit more Flow of air in it than it normally would But the you can see the temp of the roast is still sitting at 127 So it has demon climbed back up to the 134 yet So I do have some pecan wood in there that's getting smoked on so It's actually going to be turned out I think this is going to turn out pretty good As far as getting some nice smoke and getting a nice Some kind of crust to it because we're sitting right around 345 or so 345 hopefully get up there like 350 and that'll be decent to get a nice crust on it It's been another 10 minutes and you can see the pit barrels actually Getting up there to 360 now It's probably got a lot to do with that other rod not being in there getting some more airflow All right, so the pit barrel sitting right at once so 361 or so the meats at 138 internal so I'm going to go ahead and pull it and See what We got These rods out of here At least one of them go ahead and pull The meat probe out this meat Onto there and give you a good look at it there Actually turned out pretty good looking there. It's got a nice brown color. I went ahead and Let it rest for a good That's been resting for about eight minutes or so While I'm cooking the rest of my dinner, so I just wanted to give you a good look at that there Turned out pretty pretty pretty Got a nice color to it It's got a nice little crust even though it wasn't seared and I can smell a smoke So I know it's got a good smoke to it I'm going to cut a little piece off So you can see that it's still pretty medium nice red Even right here on the edge. So it did get a nice good smoke. Hope you can see that as well as I can. It's nice and red I'm taking a nice bite and I Can taste the smoke. It's good very tender for being in the sous vide for 48 hours, so Yeah, I can bite right through this at this big of a chunk so It's like eating a filet But very good turned out. Well, I like the pit barrel smoker cooker I Did have it a little bit running a little bit hot tonight But I did that on purpose because I wanted this to get a little bit of color to it But check it out. Check out that ink bird to the ink bird thermometer worked really well I got a good 40 feet away from it and it's with my phone and my iPad and it worked just great I've measured the temps on it before and it's pretty good. So there you go folks nice sirloin tip roast Subid for 48 hours at 1 34 and then nice some nice smoke and color on the pit barrel cooker So make sure you follow us on Facebook and Instagram like this video subscribe and I'll see you in the next video