"Whole Boneless Beef Sirloin Tip" Help

callahan4life

Meat Mopper

Original poster

Jan 20, 2011

290

19

Callahan, Florida

• Apr 15, 2011

• #1

This week Food Lion Grocery Store has “Whole Boneless Beef Sirloin Tip” on sale for $2.48 a pound.

They also have smaller “Sirloin Tip Roasts” and “Sirloin Tip Steaks” on sale for $3.59 a pound, around here these are normally $3.69 a pound.

I am assuming that the smaller Sirloin Tip Roasts are cut from the larger “Whole” Sirloin Tip. Since the price for the “whole” one seemed so good I picked up one up.

Man, this is one big piece of beef. It weighs in at just over 11 pounds.

Now for the reason for this post, should I smoke this beast whole or cut it into smaller roasts/steaks? Has anyone smoked a whole 11 pound plus Sirloin Tip?

I put this one in the deep freeze till I get some answers at how best to tackle this thing.

Any advice/opinions from the great folks on this forum would be greatly appreciated.  

 

pineywoods

SMF Hall of Fame Pitmaster

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Mar 22, 2008

28,847

3,934

Florida

• Apr 15, 2011

• #2

Congrats on the deal I'll be trying to find a Food Lion around here to pick up a couple of those.. What I like to do with them is salt, pepper and garlic then smoke them to 140 degrees and slice them very thin for sandwiches. The leftovers I vacuum seal and freeze so we have great sandwich material whenever we want it.

 

callahan4life

Meat Mopper

Original poster

Thread starter

Jan 20, 2011

290

19

Callahan, Florida

• Apr 15, 2011

• #3

Pineywoods said:

Congrats on the deal I'll be trying to find a Food Lion around here to pick up a couple of those.. What I like to do with them is salt, pepper and garlic then smoke them to 140 degrees and slice them very thin for sandwiches. The leftovers I vacuum seal and freeze so we have great sandwich material whenever we want it.

Click to expand...

That is exactly my first thought of how to cook this. FYI: when you go to Food Lion, they had the package labled as "Boneless Beef Round".

 

Fife

Master of the Pit

SMF Premier Member

★ Lifetime Premier ★

Mar 14, 2011

1,015

15

Jacksonville, Florida

• Apr 15, 2011

• #4

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 15, 2011

• #5

callahan4life said:

This week Food Lion Grocery Store has “Whole Boneless Beef Sirloin Tip” on sale for $2.48 a pound.

They also have smaller “Sirloin Tip Roasts” and “Sirloin Tip Steaks” on sale for $3.59 a pound, around here these are normally $3.69 a pound.

I am assuming that the smaller Sirloin Tip Roasts are cut from the larger “Whole” Sirloin Tip. Since the price for the “whole” one seemed so good I picked up one up.

Man, this is one big piece of beef. It weighs in at just over 11 pounds.

Now for the reason for this post, should I smoke this beast whole or cut it into smaller roasts/steaks? Has anyone smoked a whole 11 pound plus Sirloin Tip?

I put this one in the deep freeze till I get some answers at how best to tackle this thing.

Any advice/opinions from the great folks on this forum would be greatly appreciated.  

Click to expand...

David,

If I had that baby, I would do it Exactly like SmokinAl did in the thread I linked for you below.

That is definitely one of the best I have ever seen!

Link to Al's Roast Beef Masterpiece:

http://www.smokingmeatforums.com/forum/thread/102621/sirloin-tip-w-qview

Bear

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Apr 15, 2011

• #6

callahan4life said:

That is exactly my first thought of how to cook this. FYI: when you go to Food Lion, they had the package labled as "Boneless Beef Round".

Click to expand...

My question is: If it's a sirloin tip roast, why would they label it as a round roast? Do you have a photo of the roast? Pops would be able to tell looking at it I think.

 

callahan4life

Meat Mopper

Original poster

Thread starter

Jan 20, 2011

290

19

Callahan, Florida

• Apr 15, 2011

• #7

Bearcarver said:

David,

If I had that baby, I would do it Exactly like SmokinAl did in the thread I linked for you below.

That is definitely one of the best I have ever seen!

Link to Al's Roast Beef Masterpiece:

http://www.smokingmeatforums.com/forum/thread/102621/sirloin-tip-w-qview

Bear

Click to expand...

Thanks Bear.

Quote:

SmokinAl said:

My question is: If it's a sirloin tip roast, why would they label it as a round roast? Do you have a photo of the roast? Pops would be able to tell looking at it I think.

Click to expand...

I thought it was for pricing as the smaller ones were labled Sirloin Tip Roast. I also thought "Round" could refer to what I have seen called "Steamship Round". My next trip out to the freezer I will get a Picture.
 

 

Last edited: Apr 15, 2011

andrew82

Smoke Blower

Nov 8, 2010

121

10

Winston Salem, NC

• Apr 17, 2011

• #8

I saw those today and was thinking about grabbing one. I love pulled beef but would love to try this on my WSM or MES...the price seems pretty good considering the MVP tag says you save $21.damn!

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Apr 25, 2011

• #9

Until Pops gives you a more authoritative and useful answer, this interesting chart will give you a lot of good info including the IMPS/NAMP designations of many beef cuts:

http://www.beeffoodservice.com/CMDocs/BFS/BeefU/BeefUFactSheets/07_PI-Steak.pdf