Beef Sirloin Tip Question

Discussion in 'Beef' started by skdvr, Jul 30, 2011.

  1. skdvr

    skdvr Fire Starter

    I have a 5lb Beef Sirloin Tip that I wanted to smoke today for supper tonight.  I have no idea how long something like this should take so I am look for some idea of length of time.  I was going to smoke it at 250* and wanting an IT of 145.  For something this size I was guessing around 2.5 - 3 hours but I really have no idea.  I do not want it to get done WAY before supper, but I know I could foil it and throw it in a cooler to still keep it good and hot for a while.  More so I do not want it getting real late and we are not even close to finishing it up.  The plan is for .25" slices for supper then thin slices for sammies with what ever is left over.

    Thanks for any suggestions.

    Phil
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Your 2.5 to 3 hours is probably a good estimate.

    We only take ours to 135 sometimes 130, we like them rare.

    They usually are done in your time frame.

    If you are off it would be no more than 1 hour.
     
  4. skdvr

    skdvr Fire Starter

    Thanks Al...  I think I will plan on 3 hours and adjust from there.

    Thanks again for the help!

    Phil
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I agree with Al 2-3 hours I pull them at 135 usually and once in awhile 140 if we want them more done
     
  6. Here is one i pulled at 132* for french dips...[​IMG]I'm with Jerry and Al on the times they gave you...they have put you right in the ballpark!!!
     
  7. skdvr

    skdvr Fire Starter

    Thanks again everyone for all the info....

    I was originally going to pull it around 135* but then I found out that my buddy is also bringing his girlfriend for supper and she does not like med rare.  Really she does not like Med but she will eat it, so that is as far as I am going.  I think at 145 it should still be faily pink.  This is my first sirloin tip so if we do not like the doneness this time around I will adjust next.

    Thanks

    Phil
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Gee cook it med rare and throw her slice on the grill for a few miutes...

      What ya having for sides anyway??

      Craig
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I agree smoke it the way you want it then just cook hers a little longer that way it's great for sandwiches later
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Yup 135 then cook hers longer. 
     
  11. skdvr

    skdvr Fire Starter

    Thanks again everyone for all the help...  I made a bit of a mistake with it but it turned out great.  I had set my MES 40 to 275* just to get it up to temp, but when I put the meat in I forgot to turn it down to 250*.  The beef tip was in the smoker for about 2 hours at 275* before I realized it and turned it down to 250*.  It took right at 3 hours to get to an IT of 145*.  I pulled it out of the smoker and put it in a pan and covered with foil for about 45 min.  Then sliced .25" slices that were still nice and juicy.  It was more done than I would prefer but still good.  I think that next time I will pull it around 135* - 140*.  We served it with a baked sweet tater, and a spinach and stawberry salad.  Everyhting was great.  Sorry, things got going so crazy that I did not get any pics last night. but I did take a few today when I pulled it back out to slice it thin for sammies.

    It was seasoned with fresh cracked black pepper and sea salt.

    [​IMG]

    [​IMG]

    [​IMG]

    I could not resist eating pieces here and there while I was slicing.  Still nice and juicy and very tasty!  Packaged some up and put in the freezer and the rest into the fridge.

    Thanks again everyone for all the help.  I really appreciate it.

    Phil
     
  12. skdvr

    skdvr Fire Starter

    This looks like what I will be going after with the next one that I smoke.  Still nice and bright pink.  While mine was done more than I would prefer, it really was still good.

    Phil
     
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good just a bit too done for my tastes but ya gotta do what ya gotta do sometimes to keep people happy
     
  14. venture

    venture Smoking Guru OTBS Member

    When used for french dips, the heat of the au jus kicks it up anyway. I always try to keep my au jus at poaching temps to minimize this effect.

    Good luck and good smoking.
     

Share This Page