Sirloin Tip Roast - Q-View - little early :)

[davenh]

Hi,
I was walking through Sam's Club and found this Sirloin Tip Round Roast. Wasn't exactly quite sure what it was but grabbed it anyways for $2 a pound

.

I wanted a piece somewhat flat like a big thick steak that I could inject, marinate, sear and smoke with mesquite

. It was 8 lbs after trimming, then I sliced it in half, like butterflying.

Here is how it's starting and will post more tomorrow as it goes.

Marinade and injection mix (Low in sodium):
1-1/2C apple juice, 1-1/2C pineapple juice, 1/4C lemon juice, 1/4C white wine vinegar, 1TBS minced garlic and 1-1/2 tsp garlic powder, 1-1/2 TBS chili powder, 1-1/2 tsp onion powder, 1 TBS italian seasonings, 1-1/2 TBS brown sugar (Splenda Blend) and 2 tsp black pepper.


Sliced into two 4 lb pieces, one is in the freezer for another day

.

The remaining one was injected with 8 oz of the marinade mix, injecting with the grain went a lot easier. Then back into the leftover marinade to sit overnight. More tomorrow

....

 

[davenh]

It's in the smoker at 205°, no water in the pan. Hopefully going to knock some things off the honey do list while this takes care of itself

.

Here's some more Q-View.


After soaking in the marinade for 14 hrs.

Seared on the grill (internal temp 67°) and started in the smoker. Smoker temp set at 205°, using Mesquite wood. . Dusted with some salt free lemon pepper and a spray of Pam.

I'll add a few more pics when finished, off to enjoy the great day we have here. Sunny and 70°.

 

[pineywoods]

looks good

 

[craig chamberlain]

Good lookin piece of meat Dave.Looking forward to seeing it after the smoke.I like the way you do your Q-view and the way you explain each step.

 

[fireguy]

dave, looks great already, cant wait to drool over the finished pics.

 

[davenh]

Thanks guys

. I hope it comes out tender. I'm going to sear some bell pepper and sweet onion slices a little on the grill and smoke them with the meat for the last 40 mins or so.


Here is another pic after 2 hrs in. Smoker has been hanging around 210°. The meat internal temp is 123°, gave it a quick spray of Pam to help with the crust.

 

[short one]

Looks good Dave, waiting for the finished q-view. Enjoy the weather today. Here in N.W. Mo. we have upper 30's, wind, and snow flurries. Coming your way, sorry.

 

[meowey]

Lookin' good!

Take care, have fun, and do good!

Regards,

Meowey

 

[minn.bill]

looks good youll love it

 

[davenh]

Here's some more Q-View

. I'll post some pics when I slice it.

Resting and foiled. Internal temp 136°.

Started some pepper and onions to go with the beef. Seared on the grill and put in the smoker, I'll let them go 40 mins with some cherry wood, temp at 235°

 

[abelman]

Looks great

 

[davenh]

We were happy with the roast

. The marinade did its job, it was cooked just the way we like it, juicy and very tender. Great flavor from the Mesquite. Not a bad hunk of meat for $2 a pound

.

The onions did need a touch up in the skillet to soften them a little more, I had them on for 40 min. Aside from that, they were awesome smoked with the cherry. The peppers were pretty good, but liked the onions best and would probably match them up next time with mushrooms instead of the peppers

.


Here's a little more Q-View.

 

[walking dude]

looks great dude..........put any leftovers.........IF any.......in the fridge........let it firm up..........then tomorrow........slice that baby REAL THIN..........make some nice french dips with it..........yum

 

[pdigg]

Real nice. All of a sudden I am really craving fajitas...

 

[bb53chevpro]

Looks GREAT. Yummy
Andy.

 

[meowey]

I drooling and I just ate! Nice!

Take care, have fun, and do good!

Regards,

Meowey

 

[davenh]

Great idea! Guess what we're going to have tomorrow night

.