Sirloin Tip Roast for sandwiches w-q/view

[chisoxjim]

Doing a small (little over 3#) sirloin tip roast today for some sandwiches tomorrow for the football games.

Rubbed it down last night with a mix of ground rosemary, garlic powder, onion powder, paprika, cayenne, & thyme) No kosher salt in the rub until this morning right before it goes on the smoker, I didnt want to pull the moisture out of the roast.

Going to smoke it while am doing some bb ribs, and ABT's today. using lump, and cherry wood. I am shooting to pull the tip roast somewhere around 130 degrees max. Then let it rest before splitting, letting it cool, and tossing in the fridge. An overnight rest in the fridge will make slicing easy tomorrow.

Sirloin tip roast:



rub:




rubbed:





thanks for looking, got about 3-4 hours before I get this on. More pics to follow.

 

[mballi3011]

I sirloin tip roast makes a great for sammie meat. I have smoked several just for sammies. I like the rub and will look forward to you Qview.

 

[chisoxjim]

thanks,

should make some good sandwiches for sure with some melted provolone, sauteed onions and cherry peppers.

 

[uncle_lar]

lookin good Jim! I love making sandwich beef out of sirloin tip.
make sure you give us some Q of the sammies tomorrow so we can drewl

 

[chisoxjim]

thanks lar.

for sure pics of the finished meat and teh sandwiches will follow.

 

[bignick]

Posting here so I can follow. Thanks for sharing.

 

[chisoxjim]

thanks nick, I hope it turns out.

I gotta get out to the store and get some more lump, and a few other things for todays smoke.

 

[chisoxjim]

salted the beef, and aplied a little more garlic powder. Gonna chick the temp @ 1.5 hours - shooting for 130 degrees.





more to follow.

 

[the dude abides]

You da man, Jim! I'll be looking out for the finale.

 

[uncle_lar]

do you always cook your ribs bone side up?
I always thought bone side down was the way to go?
or doesnt it mater?

 

[chisoxjim]

just posted a new thread about this Lar, the book I use alot Low and Slow calls for the ribs to start meat side down, and are flipped 1 hour in. typically I forget and toss them bone side down, this time I remembered to start them this way.

 

[chisoxjim]

thanks Dude,

just hoping I catch the meat at the right temp since I dont use a probe. Gonna take a temp @ 1.5 hours, and see where its at.

 

[chisoxjim]

Tip a little over an hour in. Gonna take a temp @ 2:00 hour mark.

 

[uncle_lar]

looking good, and now I will have to try my ribs like that next time

 

[chisoxjim]

thanks lar,

just hoping I dont over shoot 130 on the beef.

 

[chisoxjim]

pulled at 135 after 2 hours on the nose. resting right now before I cut it in half and see how it came out.

pics to follow

 

[chisoxjim]

rested and cut in half(and sampled)... really nice. Gonna make some really good sandwiches tomorrow.







gonna go in the fridge once it cools, then to be sliced by hand tomorrow for some sandwiches.

 

[uncle_lar]

awe man! my mouth is watering! that looks delicious

shave it thin and pile it high! thats gonna be some good sammies !

 

[chisoxjim]

thanks lar,

can you tell I like my beef rare?

Should make some good sandwiches tomorrow for sure..

 

[fire it up]

That looks amazing! Some folks may call it rare, I would call it tasty