It's another Sirloin Tip Roast

Discussion in 'Beef' started by flash, Oct 12, 2014.

  1. flash

    flash Smoking Guru OTBS Member

    Around 8 1/2 lbs. Marinating in Raspberry/Chipolte sauce. I normally take these to 135º and slice, but see some members have taken it up to 200º for pulling. Wife loves pulled beef so I am thinking of bringing it in at 135º and cutting it in half. Wrapping that and placing in fridge for slicing later. The rest will go back on the smoker in a foil pan with a little beef broth.  Wondering about using a brisket rub on it or just some black pepper and a little salt. Any input?
    Last edited: Oct 12, 2014
  2. I would cut it in half first. I also like SPOG.

    Happy smoken.

  3. flash

    flash Smoking Guru OTBS Member

    Did so. Will put the pulled section on soon. Wait a bit for the sliced.
  4. [​IMG]
  5. flash

    flash Smoking Guru OTBS Member

    Well around 2 1/2 hours I was done with the sliced part of the roast. Very tasty with that Raspberry/Chipolte sauce.

    Let it rest for and hour and carved off a couple slices for our dinner, covered in some peppers and onions.

    Served with a smoked red potato and a Beck's Sapphire beer.

    After 5 hours I removed the other half of the roast at 200º IT, let it rest and although it pulled it was not the easiest pull. I have to admit I wrapped it sooner than I normal would due to time. Still was quite tasty and will make its way into some chili in the future.

    Last edited: Oct 13, 2014
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great.

    Do you think wrapping it sooner caused the hard pull?
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love the colour of that beef and the marinade sounds terrific. Salute!

  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  9. flash

    flash Smoking Guru OTBS Member

     Yes, 7 bone chucks and underblades are probably my favorite two chuckies for pulling.

  10. flash

    flash Smoking Guru OTBS Member

    I know alot of chucks seem better pulled at 205º. Could have helped to go longer without wrapping. I also placed the roast in a pan with some broth and tented it instead of wrapping tight with foil.
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nicely done , Flash..

    Now I want some Sammie Meat . . .

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