wholesirloin tip, cook temp, rub, etc ideas please

[jfkiii]

I want to smoke something other than brisket and am looking for ideas. Being new at this I don't have any personal experiences and am looking for help.  I asked once before but didn't get a response [or I looked in the wrong place] . One of the grocers has whole sirloin tips on sale this week and I wanted to try one. Maybe just as a roast with a rub, or make corned beef or pastrami??? Any ideas would be a help. Also what temp setting would you all suggest [225? or another temp? ]

Thanks, jfkiii [Jack]

 

[pineywoods]

Personally I would just season it with salt, pepper, and garlic then I would put it into a 225 degree smoker until I got an internal of 138-140 then I would rest it then into the fridge till cold then slice as thin as I could for roast beef sandwiches

 

[smoke 2 geaux]

I agree with Pineywoods.  Rub it down with Montreal Steak and smoke it at 225 to an internal temp of around 140.  My brother brought one of these to Thanksgiving last year and the poor turkey just sat there while everyone devoured the tip.  Remember to pull it off the smoker 5-10 degrees short of your desired final temp because it will continue to cook for a bit after it's off.  Especially if you foil and cooler it.  Good luck with it, I know you will enjoy it.  Don't forget the pics.

 

[mballi3011]

I too agree with Jerry (pineywoods) and say that you should just use salt,pepper,and garlic and then smoke it. This is where I disagree with Jerry I like it more on the rare side. I take mine to 135° and then slice it for some of the BEST roast beef sammie that you will ever put into your mouth. Good luck and don';t forget us out here and post the Q-view.

 

[jfkiii]

Hey guys, thanks for the suggestions. I hope to try  a sirloin tip this weekend.... will post results. I also like it rare to medium rare.

Jack

 

[jfkiii]

Results of my sirloin tip roast ... bought a 11lb+ roast and cut it in half, froze one piece.  smoked the remaining piece placing it in a disposable alum pan. I first put a Steve Rachelin recipe rub on all sides and refrigerated for 4-5 hrs. I then brought it out to bring closer to room temp. for close to an hr and put it in my preheated smoker with hickory chips. That piece, a bit over 5# cooked up to 125 degrees and then very quickly up to 155 in about 2.5 hr...I removed it and placed it in foil and in a cooler covered with towels for about 3 hr. It was still hot when I went to slice it. I used the juices to make a gravy and sliced the now medium+ thinly and loaded on sandwiches sloshed in the gravy, very tasty, but on the spicy side as the rub recipe calls for lots of pepper. I guess all the pepper went into the a jus and over seasoned the gravy. The next time I will watch the temp much closer and use less pepper in the rub. Cooking it this way in the disposable pan kept the smoker much cleaner, but I wonder if the result would have been different if placed directly on the smoker rack? Is pan cooking just as desirable? What does everyone think? opinions please.

Jack

 

[eman]

Sounds good,

 Take the other half and smoke it on the rack w/ the pan underneath to catch the juices.

This way you can see which way you like it best.

 i have done brisket both ways and the pan brisket was moister but the rack brisket had a better smokey flavor and a better bark.

 

[Bearcarver]

Eman is Spot-on!

I don't like to use the pan myself, because I am a freakin' Smoke Fanatic, but try both ways for yourself. That's the only way you'll know.

It's true the racks are a little easier to clean if you use pans, but my Dishwasher does a real good job. I got it used almost 42 years ago. Her parents had her washing their dishes before I married her.

Next time---Let's get some Qview,

Bear