1st Beef Sirloin Roast

Discussion in 'Beef' started by snowcapn, Jun 13, 2008.

  1. snowcapn

    snowcapn Fire Starter SMF Premier Member

    So, I'm cleaning out the freezer and I found a "beef round sirloin tip roast"
    I'll use my normal rub and all that stuff. I was wondering if anyone out there had any tricks or tips.
    Any input would be appreciated
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Just me but I like to inject some creole butter or something in them
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I just did a London Broil the other day maybe this will help answer some questions. If you like your meat rare, medium rare, pull between 130' - 140' is what I did I think. I marinated mine.

    Here is the link, good uck!
    http://smokingmeatforums.com/forums/...threadid=18379
     
  4. davenh

    davenh Smoking Fanatic OTBS Member

  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I've also done a sirloin tip roast and it turned out really well. Seared it prior to putting on the smoker and it turned out really juicy. I like my meat a little more "done" than most so I pulled at an internal temp of 160 and let it sit for an hour before slicing. Good stuff, will definitely do it again!

    Good luck, and let's see some qvue with whatever fate that sirloin tip faces!!
     

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