ST LOUIS PULLED SIRLOIN ROAST

By Beefman-2

ST. LOUIS STYLE PULLED SIRLOIN ROAST

Ingredients

• 10 - 15 LB SIRLOIN ROAST
• ST. LOUIS RUB
• 1/2 cup dark brown sugar
• 1 tablespoon fresh ground black pepper
• 2 tablespoons coarse kosher salt
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 2 teaspoons chili powder
• 2 tablespoons paprika
• 2 teaspoons ground mustard
• 2 teaspoons granulated garlic

Preparation

Step 1

MIX RUB IN A BOWL, PLACE IN AIR TIGHT CONTAINER TILL NEEDED

TRIM EXCESSIVE FAT FROM ROAST, APPLY A MEDIUM COAT OF RUB ONTO THE ROAST, PLACE IN TUPPERWARE TYPE CONTAINER, COVER TIGHTLY, PLACE IN FRIDGE OVER NIGHT.

REMOVE ROAST FROM FRIDGE, PLACE IN OVEN READY TYPE OF COOKING TRAY OR DISH FAT SIDE UP.

PREHEAT YOUR OVEN TO 350 F

PLACE ROAST INTO OVEN, COOK TILL AN I.T. OF 190 - 200 F, CHECK WITH FORK BY STICKING THE PRONGS INTO THE MEAT AND SEE HOW EASY IT PULLS APART, IF EASY THEN REMOVE THE ROAST AND LET STAND 10 MINUTES ON COOK TOP.

SHRED AND SERVE ON HAMBURGER BUNS WITH FAVOURITE BBQ SAUCE.