Sirloin Tip Roast Questions

Discussion in 'Beef' started by fishawn, Mar 26, 2009.

  1. fishawn

    fishawn Smoking Fanatic

    Got a just shy of 5 lb's. Sirloin Tip Roast. Rubbed with Big Bob Gibson's rub & been sitting in fridge overnight. Planning on smoking @ 225* but not sure about the "slice or pull" thing yet.....Any Suggestions?...Will be using Hickory.....This is really a pretty lean Roast.....Thanks!

    Tried to upload pics, site would not let me. Try Later.....[​IMG]
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I think I'd go for sliced I don't think theres enough fat in that cut to take them to pulling temps without them being very dry
     
  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    sirloin tip is good stuff,
    if it was me, I would smoke it to about 135*
    then shave it for sammies
    I use sirloin tip to make italian hot beef sammies!
    damn, Im getting hungry now, I better pull the one out I have in the freezer
    the weekend is coming!
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Exactly what uncle said. Make a drip pan with aujus, yum. French dips are the bomb.
     
  5. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I would slice for sure. A sirloin tip usually doesn't lend itself to pulling very well as has been stated. Occasionally, my wife will put one in the oven and cook it up like a pot roast. I get quite upset at this, as I usually have plenty of roasts off my beef that needs to be cooked this way, but not near enough roasts that are good for roasting and slicing.
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Absolutely, what they all said - sirloin tip is from the hindquarter and is much leaner w/out the marbling; you need to cook it to 135° and bring it directly over here... [​IMG]
     
  7. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    As others recommended, go for slicing the roast. Another recommendation is to place an aluminum pan with sliced green peppers and onions under the roast to catch the drippings. Makes a nice au jus for those sammies!
     
  8. fishawn

    fishawn Smoking Fanatic

    Thanks all for the input.....It turned out pretty good, I took it to about 140* then foiled, rested & into the fridge....cut as thin as I could with an electric knife.......one of the commercial type meat slicers would have been nice....All in all the flavor was there, just a little tough for me, I think I prefer Pulled Chuckies over just about anything right now....Hopefully pics will show up this time......Tried to load pics, upload is telling me this is not a valid upload image (jpeg)........Worked on another site?
     
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    What Pops said, bring it over here![​IMG]
     
  10. crockadale

    crockadale Smoking Fanatic

    What everyone else has said. Here is one I did a while back. Took to 135 and sliced thin used my comp rub...was as good as prime rib.
     

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