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Need quick suggestions for how to cut an 11LB Sirloin Tip please... - Page 2

post #21 of 26

lookin good, It looks like you got some smoke goin' on now. banana_smiley.gif

post #22 of 26

The first thing i did when i started doing beef was got a slicer.It's nice being able to slice steakes from a Sam's club hunk of beef or slice thin ones for Sammie's after i smoke a eye round  or chuck roast.

post #23 of 26
Thread Starter 

now that the thread has been unlocked, I thought I'd share the outcome of the chicken.

I had apparently messed up on that one. (Hey, I'm just a newby to this).

 

Anyway, yes the color was great and the meat as exceptionally smoky,

BUT,...

it was also pretty tough on the outer layer.

 

Although I had brined it for 24 hours,

(wasn't supposed to go that long, but other unrelated issues caused a half day delay for the smoking to begin),

I had also completely skinned the bird before brineing it.

 

It all tasted great, and the smoke had fully penetrated, but the hard "Shell" that had formed was not what I was hoping for.

I suppose the skin, and underlying fat, would have reduced that from happening.

 

I have done a Bacon Wrapped Chicken, cut in half,(with the skin still on), on my previous smoke a couple weeks ago.

That one turned out fine, and was very juicy.

 This tells me that for Chicken,... I NEED to have the outer layer, and not have a skinless bird directly exposed to the smoke.

 

I'll start a thread over in the Chicken section, for a more appropiate place to have your replies, and to see what you guys think.

 

Thanks,

Ron

 

 

 

post #24 of 26
Quote:
Originally Posted by solaryellow View Post

The sirloin tip roast works well for roast beef. I would leave it whole and use a simple rub consisting of salt, pepper, garlic powder, onion powder, and some type of chile powder (I prefer chipotle). Apply your rub, smoke to about 140* internal temp and then slice. That should easily fit in your 5 - 7 hour window.



LOL, now I thought you were talking about a Sirloin STEAK from you other post.

 I did an 8 1/2 lb Tip a while back and would agree with solaryellow here, although I would add to slice it real thin and run it thru some Au Jus for some great sammies.

 

Roastdone004.jpg

 

Roastcarved013.jpg

post #25 of 26

Flash,

 

Now that looks like the makings of a good Smoked Roast Beef Sandwich.  The sandwich shops down here would slice it real thin and let is sit in your Au Jus with a bit of extra beef broth and some of SolarYellow's rub  That did it, next weeks project.

post #26 of 26

Yep you just can't beat thin sliced roast beef sammies!

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