sir loin tip roast

Discussion in 'Beef' started by gadgetguy, Mar 6, 2010.

  1. as this is my first stab at beef , i don't know what to use for a good rub, i really like mckormicks steak rub and am thinking using it as an experiment. the other question i should ask is should i foil it for a while? or just leave it in the smoke, thanks in advance
    HarryC[​IMG]
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    As for rubs, simpler is often better, especially for a good flavored meat as you have. Don't try to cover it up, just enhance the beef...black pepper, garlic, salt, and maybe some onion powder, which gives a hint of sweetness. Then you may want to add a bit of paprika (mostly for color) & chili powder, but that's about as far as I would go until you find what your taste buds like.

    I would go with open grate smoking until an internal temp of 135-140* is reached...for rare to med/rare, then remove it to rest. I would at least rest it under a foil tent before slicing, just to reduce the rate of heat loss. I generally give a large cut a full wrap in foil, unless I put in into a pan and cover it to braze after the smoke, example: pork butt, picnic.

    If you've never tried beef smoked, you'll be in for a huge treat!

    Eric
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    eric is on the money,

    the basic Montreal seasoning is good, or just use kosher salt, black pepper, and garlic powder. No foil, and take it to 135-140, and then let it rest before slicing

    I did one of these a few weeks ago and posted some pics(it was awesome), check out that thread if you want for any other info(i dont have time to post a link right now)
     
  4. thanks for the info so far guys, Jim, that rub recipe looks similar to one i saw on another site but prolly gonna try it . just like my meat kinda med-rare!! so i'll cook mine just a bit longer!!
    Thanks
    HarryC
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    good luck, I bet it turns out great. [​IMG]
     
  6. well i don't have q-view but i mixed up some of meatheads majic dust and rubbed that roast , put a pan of water mixed with bourbon for steam in and man that was one damn good roast!!! you could smell the bourbon in the smoke!!![​IMG]This weekend will be my first attempt at a fatty and some abt's
    HarryC
     

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