5# sirloin tip roast

Discussion in 'Grilling Beef' started by linescum, Jun 2, 2007.

  1. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    i decided to grill this today and boy am i glad i did, it just dumped 4.5 in. of rain in a hour and a half, plugged the ditch and had a river running thru the back 40. anyways here is a 5lber i did on the rottissere.

    i marinated the meat overnight in a montreal steak marinade,bourbon and worchestershire sauce and then basted with jim bean bbq sauce during the last 1/2 hour. brought it up to 170 degrees, wife doesn't like blood red meat, and foiled it into a lunch bucket for about an hour, had to unplug the ditch, oh yeah what little smoke i could give it was some black cherry turned out great made a side of fried taters and onions..now on with the show
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  2. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Linescum,tip roast is not a fav of mine, but man that sure does look good,gonna have to give it a try drool slurp wipe [​IMG]
     
  3. squeezy

    squeezy Master of the Pit OTBS Member

    Looks good enough to eat ...... berry nice!
    Thanks for sharing.[​IMG]
     
  4. m.m.

    m.m. Newbie

    That looks great. I have the same situation with my wife; beef can't be even med-rare.
     
  5. deejaydebi

    deejaydebi Smoking Guru

    It do look good!
     
  6. doublescorpio

    doublescorpio Newbie

    I just found this web site today because I was looking for a recipe for sirloin tip roast. Just bought a smoker a week ago and been trying everything!!!
     
  7. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum doublescorpio. If you haven't done it yet, hop on over to the Roll Call area and introduce yourself so everyone can give you a proper welcome. Glad you found us!
     
  8. Hello to all. Just found this site and thread. My sister tells me she has a 9-lb sirloin tip and we were wondering if this would work in my smoker ( a BBQ-Galore model with a firebox, not a water smoker). I figured a brisket rub might work but was wondering if a marinade is a better idea. Is this too large to marinade? And I'm not familiar with a Montreal marinade. Any details would be appreciated. Thanks!
     
  9. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Hey Linescum, that does look real good. It would be way too done for me, but I understand, ya gotta make momma happy. [​IMG] Terry
     
  10. squeezy

    squeezy Master of the Pit OTBS Member

    This is just my opinion, I'm sure there will be others.
    I would use a rub consisting of anything that you like. I wouldn't marinade a cut as tender as sirloin. Smoke it @ 225º until reaching your desired tenderness, mine would be medium rare for sirloin. Internal between 130º to 140º
     

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