2 Sirloin Tips, 2 End Temps

Discussion in 'Beef' started by cael, Jun 24, 2015.

  1. Hi there.

    I am going to make 2 sirloin tip roasts in my Mes 30 w/RF, cooking at about 225.    I'd like one to get to a finished internal temp of about 135-140, and the other to about 160 (Dad can't abide pink and its his b-day so he wins).     Both roast are about 3 pounds and sizes and shapes are very even and similar.  I was guessing they would be in for about 3-4 hours.

    So with those specs (3 pounds X 2 roasts, 225 degrees, even size, 20 degree spread) can you recommend how much earlier to put one roast on so that I would get close?


    Oh, and if because they are so small if anyone has any other suggestions please feel free.   Perhaps they would benefit from a different temp to compensate for size?

    I'm making these for Canada Day (July 1) so I've got awhile to get all my info.      And I'm definitely a newbie, so no advice will be wasted.   [​IMG]  
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    This is just a guess, maybe an hour longer than the other one. A three pound roast is only going to take 1 1/2 - 2 hours to get to 135-140. Both will need to rest a good 30-45 minutes wrapped in foil after you cook them.
  3. phatbac

    phatbac Master of the Pit

    I have been cooking a lot of beef lately including sirloin tips and i found the best tool for cooking beef is a probe thermometer. basically you want to cook it to about 8-10 degrees less than you want and then wrap (i use foil) a couple times and let rest an hour to an hour and half and then slice. I like medium so i go around 138-142 and let rest to about 150ish. if you like medium rare try about 126 degrees and let rest and if you like med well cook until about 150 IT. time varies on a lot of factors like size of meat and type of smoker. i would let a good probe thermometer be your guide.

    also i wouldn't go really complex on the rub its beef it tastes good by itself SPOG (salt peper onion garlic) or something like Montreal seasoning (available most places) is as crazy as i get with rubs with beef. maybe soak in Worcestershire sauce for a salt component.

    as far as wood i like harder woods (hickory is good) for beef but they do burn hotter.

    Happy Smoking!

  4. Thanks for the replies, guys.

    I will try putting one on an hour early to go for the range.

    And a big yes to the probes.   Have 2 in addition to the built in wireless one.    Temp is all important!    And hickory sounds like a fine choice.   :)

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