Sirloin tip roast

Discussion in 'Beef' started by rrsteve, Jan 22, 2010.

  1. rrsteve

    rrsteve Fire Starter

    Bought a sirloin tip roast (is this the same as a tri-tip by the way) I used a marinade we liked and mainated the roast only for 1 1/2 hours and put in the CGSnP. The smoker was at 225-230. I pulled the roast at approx. 2 hrs internal temp was 137. I double foiled and let rest while I did some ABT's. I unfoiled the roast and sampled a piece, it was almost medium rare but closer to rare if you know what I mean. The thing is, it was combat boot tough. I was expecting something a little more chewable. I put it back in the smoker until the int. temp was 147. No improvement. I was really disappointed. My wife (Connie) was a pretty good sport about it and tried to tough it out without getting lock-jaw.
    What do think was it perhaps just a bad cut or did I do something wrong?
    Thanks for any advice.
    Bob
     
  2. ciolli

    ciolli Meat Mopper

    Did you make sure to cut accross the grain? That will help alot if it was chewy. Not sure why your's turned out tough, I've never really ran into that with tri-tip. I do cook mine a little hotter than that on the smoker, between 250 and 275. Hope that helps.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off no it's not a tri tip and if it was it would be really tender to. I have smoked a couple of the tip roast and we just cut it thin and eat dinner that way. Then into the refrig and slice it the next day for lunch meat.
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Mark is correct they are different cuts. Slice that sirloin tip as thin as you can and its pretty good but more than that it makes great sandwiches when sliced thin.
     

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