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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,


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.







post #24 of 26
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.





post #25 of 26



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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