Sirloin Tip Roast, Smoked and served Medium-Rare - qview along the way

Discussion in 'Beef' started by farnsworth, Feb 19, 2009.

  1. farnsworth

    farnsworth Fire Starter

    Hello folk, switched from pork roast to roast beef for this try[​IMG] .

    I'd gotten a 4 lb sirloin tip roast before looking up how to cook it - looked like a good piece of meat.

    I checked a few postings and decided to smoke it to just medium-rare as a few folk had had problems with them getting too dry after a long smoke.
    Trimmed and tied with kitchen twine

    And a simple seasoning of evoo, kosher salt, black pepper, and minced garlic.

    I put it in the smoker at 3pm, after preheating to 250F, and started with an internal temp of 55F. The plan was to follow Alton Brown's recommendation to heat first and brown later (the other kind of brown [​IMG] ).

    Smoked in the MES (Centro) with a chunk of sugar maple, a few charcoal lumps, and chips of hickory along the way.

    After an hour, the internal had reached 103F and I was thinking - this is going to be done way too fast for dinner without getting overdone!

    At 4pm, sprayed with a spray bottle containing a mix of red wine, garlic soy sauce, apple cider vinegar, worchester, and a little canola oil. (Which actually made a pretty good salad dressing later )

    The plan was to pull from the smoker at 125F for browning in the oven, and I'd hit 129F by 4:40pm. At that point, I moved the roast from the
    smoker to a preheated oven at 500F to hold until the interior temp reached 140F - that took 20 minutes and at that point it was 5:00pm.

    Here it is coming out of the oven, not as carmelized as I'd have liked (next time I'll sear on the grill before going on to the smoke . )

    I'd added a little water to the pan to keep the dripping from scorching, but could have saved the effort as the salt from the initial coating made it too salty to use for dipping !

    Dinner wasn't until 7pm, so at 5pm I foiled and put it in the cooler with some towels to keep warm. Temperature peaked at 150F just about 5:30pm then drifted back to 140F by the time I was ready to carve. There were some fresh drippings from the foil at that time, so dipping jus was back on the menu [​IMG]

    It carved up nice and I served it prime rib style with Yorkshire pudding popovers (courtesy of my wife!).

    I missed having a rich seared crust, but the smoke really permeated the meat well after just a 2 hour smoke. The hickory and maple made a nice combination.

    Overall, with it cooking faster than I thought, I'd start an hour closer to dinner time and have it pre-seared on the grill. The good news is, I bought 2 of them at the same time, so I can do it all again!

  2. rtom

    rtom Meat Mopper SMF Premier Member

    Looks great to me, they do cook fast I have made a couple of them as well, I would sear next time also.
    I hope it tasted as good as it looks
  3. alx

    alx Master of the Pit OTBS Member

    Great plate of food.I love brus. sprouts.
  4. cman95

    cman95 Master of the Pit SMF Premier Member

    Looks real tasty to me.[​IMG]
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's a good looking plate! Thanks for sharing (qview).
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    That looks really good! [​IMG] Great job on the qview.
  7. fired up

    fired up Smoking Fanatic OTBS Member

    Looking good!
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    That looks excellent Farnsworth! [​IMG]
  9. solar

    solar Smoking Fanatic SMF Premier Member

    Looks great, very nice looking plated picture!

    I did one just a few weeks ago, came out great, maybe I should repost it since it got lost?
  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks great Farns!
  11. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    That is awesome looking. I may try that this weekend. Points for you!!!![​IMG]
  12. farnsworth

    farnsworth Fire Starter

    Thank you sir,

    I've gotten an inside round roast for this Saturday and picked up a fresh leg of lamb for Sunday. My wife's partial to deboned lamb in a marinade on the grill - red wine, lemon juice, rosemary.... - I'll see how those work out.

  13. fishawn

    fishawn Smoking Fanatic

    Great pics & post!
  14. werdwolf

    werdwolf Master of the Pit OTBS Member

    Oh YA, I'm getting hungry now! nice job.
  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That is one fine looking meal. Good smokin'!!!

  16. nemisportsman

    nemisportsman Newbie

    Nice q-view!

    thanks for sharing!!
  17. darrin

    darrin Meat Mopper

    Looks great!
  18. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Very nice roast, I like the flavors. Congrats on a good smoke, and thanks for sharing the Qview too!

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