Boneless Beef Sirloin Tip

Discussion in 'Beef' started by pimpzilla, Sep 10, 2009.

  1. pimpzilla

    pimpzilla Fire Starter

    Found a good deal on it at the store. What temp should I go to for slicing? Possibly for french dips. 135ish???? TIA.
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Depends on how done you want it...

    For french dip sammies, the meat is always well done at a restaraunt, but they do it that way for the masses.

    Anyway, if you like rare to med/rare, 135* and rest...carryover will bring it closer to 140* before it starts to cool down inside, especially with a smaller cut.

    Eric
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    135', allows you to reheat and still be moist.
     
  4. pimpzilla

    pimpzilla Fire Starter

    Here's a quick Q-View of the sirloin roast from this weekend....

    After a quick dip in some au jus......awesome french dip!!
     
  5. flash

    flash Smoking Guru OTBS Member

    Did some French Dip tonight also. Awesome. I will do that chunk 'o meat again. [​IMG]
     
  6. pimpzilla

    pimpzilla Fire Starter

    What cut of meat is that, Flash?
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Flash did a sirloin tip roast too. I would definetly take it to about 135 like Ron said and you will be just fine.
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What Ron said works for me too.
     
  9. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    Looks good.  Dipping of the French is good also...
     

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