Ingredient List:
- 1 — Certified Hereford® “Top Sirloin Roast”
- 1 pkg — Raichlen’s Pastrami on the Grill blended with the lager and water
- 1 pkg — Demi-Glace, Demi-Glace Gold®
- 1 can — Cheap Lager Beer
- 1 can — Water
- 1 ea — Jaccard Tenderizer and Jaccard Meat Maximizer
- 4–6 — chunks Cherry Wood
Instruction:
Take well chilled “Top Sirloin” and Trim any excess surface fat and silver skin off the exterior.
Using the Jaccard and evenly puncture the top surface ~ ¾ of the way to the bottom of the meat, place the “Top Sirloin” into the Meat Maximizer add the mixed blended Pastrami on the Grill seasoning, close up and pull a vacuum and set aside at room temp ~2–12 hours.
Release the vacuum on the Meat Maximizer remove the meat gently shaking off the marinade, and reserve the Pastrami and Lager marinade. Over a high grill heat (2–3 sec hand hold); sear the punctured top of the “Top Sirloin” to a mahogany color with light black char points, repeat on all sides.
Preheat the smoker or gas grill to low and slow heat (170–210°), and add the Cherry Wood. Set the “Top Sirloin” into the smoker in the indirect heat zone for ~1½ hours until meat surface starts to sweat ~120° meat temp. While the meat is smoking Strain off 80% of the liquid and microwave the remaining mixture until it boils. Start basting the “Top Sirloin” with the remaining Pastrami and Lager slurry as needed to build a nice bark.
Elevate the oven temp to 350° and roast until meat has a bronze color, ~ 2 hours. Finish the meat at 350°, until the internal meat temp is 150–160°. Pull the “Top Sirloin” to rest and then slice the meat across the grain in 1/8 to 1/16″ slices. Prepare the Demi-Glace Gold® and drizzle the meat slices for presentation.
Serve Immediately.
Enjoy!!
