Sirloin tip moisture

Discussion in 'Meat Selection and Processing' started by joe black, May 19, 2015.

  1. joe black

    joe black Master of the Pit OTBS Member

    I am accustomed to chucks, but am trying a sirloin tip for this weekend. I understand that it can get really dry in a hurry. How can I add some moisture? I thought about bacon slices over the top. What do you think? Any info is appreciated.
     
  2. vance hanna

    vance hanna Smoke Blower

    You can do the bacon, you can also Brine it, you can inject it, you can wrap it in foil with a liquid, all of these should help keep it moist.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Number one thing is smoke it low and slow, and don't over cook it. It's a different beast than a chick and needs to be cook anywhere from rare to medium tops. It's a slicing roast and should be treated that way.
     
  4. joe black

    joe black Master of the Pit OTBS Member

    Thanks for the tips. Yes, I was definitely going to slice it.
     
  5. joe black

    joe black Master of the Pit OTBS Member

    Turned out really good. I sliced the dinner servings about 1/2" thick. All of the leftovers went thru the slicer and we'd made Sammie's the next day for lunch. Thanks for the tips, Joe
     

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