So I asked for some suggestions on doing a sirloin tip. Talked to a few of the guys here and we came up with a plan. We used 2 liters of Dr. pepper and 3/4 of a bottle of of Italian red wine Valpolicella in a marinade and gave it 24hrs. Pulled it out and rubbed it down with a grainy mustard and sprinkled on the go to SPOG along with fresh Rosemary. Wrapped in saran and put in fridge overnight. Pulled it out next morning unwrapped and set up the smoker.
Smoked it for 3.5 hrs then turned up the smoker to 325-350. We did up a bunch of garden vegetables - carrots, onion, asparagus, mushrooms from the store. Did some beets in the oven for an hour in beef broth ( so we wouldn't turn everything red ) then added to the veg in a roasting pan with SPOG red wine and more beef broth. We have an oven rack we cut down and put on top of the roasting pan then put the roast on it and cooked to IT. Not my pick for the doneness of the roast but it also went from 137 to 145 Really fast..... So rested it for an hour.
Took all the Veggies out, Had great Au Jus and made some gravy. Sliced up the roast for sammies mostly. We never got a decent pic of the plate the boys just dug in.
It turned out really good very tender and nice smoke ring, although I would have preferred the roast out earlier. Either way it was a success ... Thanks to everyone for their suggestions and input.
Smoked it for 3.5 hrs then turned up the smoker to 325-350. We did up a bunch of garden vegetables - carrots, onion, asparagus, mushrooms from the store. Did some beets in the oven for an hour in beef broth ( so we wouldn't turn everything red ) then added to the veg in a roasting pan with SPOG red wine and more beef broth. We have an oven rack we cut down and put on top of the roasting pan then put the roast on it and cooked to IT. Not my pick for the doneness of the roast but it also went from 137 to 145 Really fast..... So rested it for an hour.
Took all the Veggies out, Had great Au Jus and made some gravy. Sliced up the roast for sammies mostly. We never got a decent pic of the plate the boys just dug in.
It turned out really good very tender and nice smoke ring, although I would have preferred the roast out earlier. Either way it was a success ... Thanks to everyone for their suggestions and input.
Last edited:
