Smoked Sirloin Tip Roast - Any pointers

Discussion in 'Beef' started by longer73, Jan 12, 2014.

  1. longer73

    longer73 Newbie

    Has anyone tried the Smoked Sirloin Tip Roast recipe from this weeks newsletter?  I have my fire coming to temp right now and wanted to see if there was any pointers out there.

    I will post with pics how it comes out.

    Sean
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I haven't tried the recipe but I do smoke tip roasts. We like ours medium rare. So we smoke them to an IT of 135* pull them off wrap in foil and let rest 30-45 minutes, slice and serve. Left overs make great French dip or cheese steak sandwees.

    Smoked a bottom round roast last night, over cherry and pecan and lump. Was great!

    Post some Q-view!
     
  3. longer73

    longer73 Newbie

    That sounds awesome.  Medium rare at 135, I will keep that in mind that is where most of us like our beef also.  I don't think I can sear the roast because my gasser can't get that hot.

    Sean
     
  4. I smoke two of these on average per month. I pull them at 138°-142°. They are spectacular, sliced at the 1.5mm -2mm setting on the slicer. A big hit at all the shooting classes so far.
     
    northern accent likes this.
  5. longer73

    longer73 Newbie

    Well here is the timeline of the Smoked Sirloin Roast from the newsletter.  I tried to reverse sear on my gasser but the fat caught and I ended up with more char than sear but it tasted great none the less.  Thanks for the help I pulled it at 136 and it rested to 145 over a half hour.  We were all happy with the results. 

    *dirtSailor2003 - You are right this would make awesome French Dip.

    **GONE4NC - Thanks now the wife wants a meet slicer.

    ***Note it cooked much faster than expected.  2.5 hours at 230 degrees.  The roast is 6.88 lbs. It was 56 degrees outside.

    Fresh out of the shrink wrap.


    Dressed with Jeff's rub.


    My little guy getting the fire going, adding Hickory.


    Loading the BGE.


    After the attempted sear.


    Sliced and serverd.


    I would recommend only slicing half of the roast then using a slicer to thin slice the other half for leftovers.  Thanks again to all on SMF for the help.

    Sean
     
    smokingjamaican likes this.
  6. venture

    venture Smoking Guru OTBS Member

    When I think sirloin tip?

    I think med rare.  Refrigerated over night and sliced thin for future sandwiches.   Vac pack to meal size portions and freeze. Gently warm in au jus.  Hard to beat!

    Good luck and good smoking.
     
  7. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Roast looks really good! The wife wanting a slicer is a good thing!

       Mike
     
  8. dougmays

    dougmays Limited Mod Group Lead

    That looks delicious! 
     
  9. goliath

    goliath Smoking Fanatic

    NEWS LETTER !!!!!!!!!

    How and where do i sign up for the newsletter

    thanks  :0)
     
  10. wolfman1955

    wolfman1955 Master of the Pit

    Go to the link at the top of the page for smoking-meat.com and sign up.
     
  11. Wow that looks terrific and the crust or edge/top looks so lovely against the rest! This must have been amazing!!! Cheers! - Leah
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Dang, looks tasty and making me wanna go fire up the smoker. Nice job Thumbs Up. WHB
     
  13. We did a tri-tip last weekend at to 140*, Jeff's rub on hickory in the MES @ 230* for 3 hrs. I did toss it under the broiler for just a minute to brown the outside...probably doing another next weekend!!
     
  14. yotzee

    yotzee Smoking Fanatic

    I'm giving it a try this afternoon.  The local store had buy one get one sirloin tip roasts.  Tough to beat $2.99/LB for sirloin tip
     
  15. I like to blacken the leftovers. Serve on kaiser roll with lettuce tomato and red onion and Cajun mayo (mayo with blackening seasoning).zatarain's is my fave.
     
  16. volfathead

    volfathead Newbie

    Hey guys, new to the site and fairly new to smoking. I was wondering if you could send me the newsletter for the sirloin tip recipe that was in the newsletter. I was going to try it soon. Thanks
     
  17. volfathead

    volfathead Newbie

    I'm new to the site and was wondering if you could send me a link to the sirloin tip recipe that you tried. Im hoping to doit soon. Thanks
     
  18. That looks delicious. I've used my kamado to sear right after smoking, just open the vents all the way and let it come up to temp, then sear away. Now to find a sirloin tip [​IMG]
     
  19. longer73

    longer73 Newbie

  20. george k

    george k Newbie

    I'm off to the grocery tomorrow to see if I can find a chunk of beef that I like.  I'll let you know how it turns out!
     

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