Sirloin tip w/Qview

[SmokinAl]

Hickory! Welcome to SMF, I see this is your first post. Why don't you go to the roll call section & introduce yourself. Tell us a little about you, your smoking experience, & the smoker you have or want. There are a lot of really knowledgeable & friendly folks here to help you along. Plenty of tips & recipes too. Glad to have you aboard.
 

meat looks great ! what wood did you use to smoke it with?

 

[jirodriguez]

Nice job Al...... and Judy!

I usually do stuff like that on a weekend fill the smoker smoke. I will usually have some chicken on my lower grill, and then a mix of beef and pork on the top grill. One item will be dinner that night, something is usually getting sliced for lunch meat, and then the rest is left big and vacuum packed for dinners throughout the week.

 

[smokinhusker]

Going on the list of To Smoke! Looks like awesome sammies! Thanks.

 

[boykjo]

very nice Al. I also must put that on my list......

 

[shooter1]

I also was wondering what the best cut of meat was to do roast beef. Its a thing of beauty! This goes on the list for sure. I have got to get me a slicer. Fantastic Job AL.

 

[fpnmf]

Looks delicious Al!!!

Craig

 

[brine2smoke]

I saw your post and ran off to get an 11 lb. tip roast to smoke for eats during the AFC Championship game this weekend.  (Go Steelers!!) I am SO looking forward to it...and the game too...but certain it is not as pretty a cut as your roast.  Nice work! 

 

[jpjohnson93]

Looks fantastic!  Will have to add that to my Super Bowl Smokeout agenda...

 

[theracenut]

That sure looks tasty. There we go something else on my list of things to do. I gotta find me a slicer first. Great job!!

 

[the dude abides]

Another fine looking smoke outta you Al!

 

[smokey mo]

OK OK OK! So I bought one. Then showed my wife and she said thats the only way she like RB. So...now that she's seen your results I am cleared to try it....hope my turns out as well as yours did.

 

[tjohnson]

Great Job Al!!!

Todd

 

[dougmays]

is it safe to eat meat only taken to 135? i thought you had to get to 160 for all types?

 

[czarcastic]

is it safe to eat meat only taken to 135? i thought you had to get to 160 for all types?

USDA says 145º for Steaks and Roasts.  You'll probably get about 5º +/- of carry over if the roast has been on the heat for 4-1/2 hours like Al's.  

Can't speak for anyone else, but I prefer my roasts  - especially the one's I'm slicing for sammiches - on the rare side.

Here's the list. plucked from the USDA:  (http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp)

USDA Recommended Safe Minimum Internal Temperatures

• Steaks & Roasts - 145 °F
• Fish - 145 °F
• Pork - 160 °F
• Ground Beef - 160 °F
• Egg Dishes - 160 °F
• Chicken Breasts - 165 °F
• Whole Poultry - 165 °F

 

[SmokinAl]

Yes it's safe, if the roast has not been probed, injected or in any way pierced. If is is intact muscle tissue you only have to get the outside 1/2" to 140 degrees in 4 hours.
 

is it safe to eat meat only taken to 135? i thought you had to get to 160 for all types?

 

[Bearcarver]

The only thing on this thread that's not safe is Al getting his fingers too close to the slicer, while Judy is trying to slice that good looking beef up!

Get outta there Al !!!!  

Bear

 

[SmokinAl]

Get outta there Al !!!!  Hey Bear I hear that all the time, how'd you know ?    

 

[Bearcarver]

Get outta there Al !!!!  Hey Bear I hear that all the time, how'd you know ?    

HEY HEY HEY----I'm smarter than the Aaaa-ver-age Bear !!

 

[oliver]

Al,  I made a tip roast like you did. The only thing i did different is put different seasonings on it and it's a smaller roast.2.5lbs. I smoked it for 2.5 hours. The internal temp was 149. I took it into the house and let it sit for about 10 mins and just wanted to try it. So i sliced alittle piece and it was tender but the smoke flavor was very strong. This is my first attempt at smoking. I put hickory chips in my MES-30 smoker like 3 times. About every 40-45mins. Did i do it to many times? I think i did. Not sure. I will put it in the fridge and let it sit. If it is to strong iam pitching it. Im not giving up. I know it takes time to perfect stuff. Thanks for your input. Dennis 

 

[SmokinAl]

Al,  I made a tip roast like you did. The only thing i did different is put different seasonings on it and it's a smaller roast.2.5lbs. I smoked it for 2.5 hours. The internal temp was 149. I took it into the house and let it sit for about 10 mins and just wanted to try it. So i sliced alittle piece and it was tender but the smoke flavor was very strong. This is my first attempt at smoking. I put hickory chips in my MES-30 smoker like 3 times. About every 40-45mins. Did i do it to many times? I think i did. Not sure. I will put it in the fridge and let it sit. If it is to strong iam pitching it. Im not giving up. I know it takes time to perfect stuff. Thanks for your input. Dennis 

If you cut off the end piece it will have more smokey flavor. The next piece will only have smoke flavor on the outer edge. I don't think you used to many chips. Did you have the top vent all the way open? You need to get the air circulating and the smoke out of the top. Were you getting billowing white smoke or just a small amount of smoke? You don't need much smoke, almost invisible, if you can't see it but you can smell it, it's good.