Sirloin Tip Roast

Discussion in 'Beef' started by rachel1784, Sep 21, 2014.

  1. rachel1784

    rachel1784 Newbie

    Cooking a Sirloin Tip Roast today for the first time. I have ventured to many different meats, but so far, everything I have read is it will take about an hour per pound cooking at 225. Any suggestions or pointers if that is not right, is greatly appreciated. I am hoping to have it done around 5-6pm, and got went up at 10:30, its a 10lb roast. Here is my roast before I got it onto the smoker, prepped the cooker with cherry/mesquite.

     
  2. Lookin good! Make sure to post the end result [​IMG]
     
    rachel1784 likes this.
  3. rachel1784

    rachel1784 Newbie

    Will do, here is an updated picture (it looks wet as I just sprayed it down good). It's also cooking way faster than I thought, it's at about 100 degrees and only been on at a consistent 225 since 10:20 am (3 hours)... I lowered the temp to slow it down some.
     
    Last edited: Sep 21, 2014
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    looking good !
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    What temp are you taking it too?
     
  6. rachel1784

    rachel1784 Newbie

    I took it to 190, it seemed to stall it a bit...
     
  7. rachel1784

    rachel1784 Newbie

    I took it to 190
     
  8. rachel1784

    rachel1784 Newbie

    Ok, finished product. What do you think?
     
  9. c farmer

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

    Looks great
     
  10.  Looks fine, but can't be 190° and still be that pink inside. Better check your thermometer.

    Chuck
     
  11. rachel1784

    rachel1784 Newbie

    Chuck, you originally asked what temp I brought the smoker to, which was 190 not the finished temp. I pulled it when it reached 126, lightly foiled for 40 minutes.
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That has a terrific colour. Well done, Sir.

    Disco
     
  13. That looks great. Pop it in the fridge and slice thin tomorrow for some awesome sammie's!!!
     
  14. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Ohhhhh , some great sammies and Cheese Steak (with lots of onions and Peppers  grilled to a carmel color... ) [​IMG]

    Beautifully "RARE" [​IMG]
     
  15. venture

    venture Smoking Guru OTBS Member

    When I saw 190 I about.......

    Then I saw the pic.

    Great job!

    Good luck and good smoking.
     
  16. Awesome job- I just did a little 3 lb. one last night. They do make the best Sammies.  Never seen a 10 lb. tip roast, bet you got the whole darn thing!!     Getting hungry, time to fire up the slicer.

    Bon Appetit!
     
  17. flash

    flash Smoking Guru OTBS Member

     I was thinking the same thing. What a waste that would have been.
     
  18.  Rachel, I didn't ask any questions. Must have been someone else. I misunderstood your post and thought you took the meat to 190° which was obviously way less than that. Glad it came out the way you wanted it. It does look fine.

     Chuck
     

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