Smoked sirloin tip for French dip

Discussion in 'Beef' started by moist, Jan 17, 2015.

  1. moist

    moist Fire Starter

    I picked up a 4.5 pound sirloin tip from the store. We are wanting to do some French dip with it. What's gonna be the best temp for this cut? I know I only wanna bring the IT up to about 135 before I pull it. Then I'm gonna FTC it for a good hour or two, then slice it thin with the meat slicer. Last roast I did at 225 and it turned out good, but I remember being told with a good cut of beef that you want to bring it up to temp as quick as possible without burning it, like with steaks. Should I try bumping the temp up to 300 or higher? Or would it turn out better between 200-225?
     
  2. raastros2

    raastros2 Smoking Fanatic OTBS Member

    i would try 250 man and go from there....but thats just me
     
  3. moist

    moist Fire Starter

    I'll give 250 a shot this time. I will post pictures tomorrow
     
  4. raastros2

    raastros2 Smoking Fanatic OTBS Member

    ok cool i will be watching for them my brother
     
  5. raastros2

    raastros2 Smoking Fanatic OTBS Member

    another thing if you really wanted to.....you could always sear the meat on the grill first for a few mins and seal the juice in then smoke at 250 or so 
     
  6. bear55

    bear55 Master of the Pit

    Lower and slower, 235.
     
  7. timberjet

    timberjet Master of the Pit

    Yes sear or reverse sear will help keep in nice and juicy.
     
  8. moist

    moist Fire Starter

    I was gonna reverse sear it in the oven. Best to do this before it rests or after?
     
  9. moist

    moist Fire Starter

    I guess searing it normally would make it a bit easier to dial in final IT
     
  10. timberjet

    timberjet Master of the Pit

    You either sear before low and slow or at the last little bit before your target temp. I like 135 for this and then wrap and rest for a bit. Others let it stand to cool for a few before wrap and rest. It will carryover a little bit if you don't let it cool down just a bit before wrapping.
     
  11. moist

    moist Fire Starter

    Here's the roast I'm gonna smoke tomorrow. All rinsed and patted dry

    Here's a pic after it's rubbed and wrapped.

    Gonna let it sit in the fridge over night.
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Nice looking junk of beef!!
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well I'd go against the grain with a smoked roast like that myself. Especially for sandwich slicing. I'd shoot for as low as you can and get as much smoke as possible. I'd still pull it off the smoker at 130 IT. I'd also be making a batch of Chef JJ's smokey Au Jus.
     
  14. moist

    moist Fire Starter

    Looks like it's gonna be a bit of a windy day today. 20 kmh gusting up to 40 kmh (12-25 mph). Gonna have to look for somewhere with some shelter to cook today
     
  15. moist

    moist Fire Starter

    Looks like it coming from the south though. Smokers in the north side if the house. Good thing it's gonna be a shorter dmoke
     
  16. moist

    moist Fire Starter

    When do you guys think I should throw her on? Best to FTC it for a few hours? Or just let it rest for 30-40 mins then slice it?
     
  17. timberjet

    timberjet Master of the Pit

    I think you get better slices when it is all the way cooled. I like ultra thin deli style but then again I don't have a slicer. Just a good old fashioned carbon steel knife.
     
  18. moist

    moist Fire Starter

    My wife does t want me to let it cool. I'll just give it a 40 min rest
     
  19. timberjet

    timberjet Master of the Pit

    It will be excellent either way. I am sure.
     
  20. moist

    moist Fire Starter

    Just checked it and it's already at 120 degrees! Put it in two hours ago
     

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