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Beef Sirloin Tip Question

post #1 of 14
Thread Starter 

I have a 5lb Beef Sirloin Tip that I wanted to smoke today for supper tonight.  I have no idea how long something like this should take so I am look for some idea of length of time.  I was going to smoke it at 250* and wanting an IT of 145.  For something this size I was guessing around 2.5 - 3 hours but I really have no idea.  I do not want it to get done WAY before supper, but I know I could foil it and throw it in a cooler to still keep it good and hot for a while.  More so I do not want it getting real late and we are not even close to finishing it up.  The plan is for .25" slices for supper then thin slices for sammies with what ever is left over.

 

Thanks for any suggestions.

 

Phil

post #2 of 14

http://www.smokingmeatforums.com/forum/thread/105951/beef-round-sirloin-tip-roast-finished-lots-of-qveiw 

 

 

 

Got this from the handy dandy search tool......

 

 

Have a great day!!

 

  Craig

post #3 of 14

Your 2.5 to 3 hours is probably a good estimate.

 

We only take ours to 135 sometimes 130, we like them rare.

 

They usually are done in your time frame.

 

If you are off it would be no more than 1 hour.

post #4 of 14
Thread Starter 

Thanks Al...  I think I will plan on 3 hours and adjust from there.

 

Thanks again for the help!

 

Phil

post #5 of 14

I agree with Al 2-3 hours I pull them at 135 usually and once in awhile 140 if we want them more done

post #6 of 14

Here is one i pulled at 132* for french dips...009.JPGI'm with Jerry and Al on the times they gave you...they have put you right in the ballpark!!!

post #7 of 14
Thread Starter 

Thanks again everyone for all the info....

 

I was originally going to pull it around 135* but then I found out that my buddy is also bringing his girlfriend for supper and she does not like med rare.  Really she does not like Med but she will eat it, so that is as far as I am going.  I think at 145 it should still be faily pink.  This is my first sirloin tip so if we do not like the doneness this time around I will adjust next.

 

Thanks

Phil

post #8 of 14

Gee cook it med rare and throw her slice on the grill for a few miutes...

 

  What ya having for sides anyway??

 

  Craig

post #9 of 14

I agree smoke it the way you want it then just cook hers a little longer that way it's great for sandwiches later

post #10 of 14

Yup 135 then cook hers longer. 

post #11 of 14
Thread Starter 

Thanks again everyone for all the help...  I made a bit of a mistake with it but it turned out great.  I had set my MES 40 to 275* just to get it up to temp, but when I put the meat in I forgot to turn it down to 250*.  The beef tip was in the smoker for about 2 hours at 275* before I realized it and turned it down to 250*.  It took right at 3 hours to get to an IT of 145*.  I pulled it out of the smoker and put it in a pan and covered with foil for about 45 min.  Then sliced .25" slices that were still nice and juicy.  It was more done than I would prefer but still good.  I think that next time I will pull it around 135* - 140*.  We served it with a baked sweet tater, and a spinach and stawberry salad.  Everyhting was great.  Sorry, things got going so crazy that I did not get any pics last night. but I did take a few today when I pulled it back out to slice it thin for sammies.

 

It was seasoned with fresh cracked black pepper and sea salt.

 

P7310424.JPG

 

P7310425.JPG

 

P7310426.JPG

 

I could not resist eating pieces here and there while I was slicing.  Still nice and juicy and very tasty!  Packaged some up and put in the freezer and the rest into the fridge.

 

Thanks again everyone for all the help.  I really appreciate it.

 

Phil

post #12 of 14
Thread Starter 



 

Quote:
Originally Posted by gotarace View Post

Here is one i pulled at 132* for french dips...009.JPGI'm with Jerry and Al on the times they gave you...they have put you right in the ballpark!!!



This looks like what I will be going after with the next one that I smoke.  Still nice and bright pink.  While mine was done more than I would prefer, it really was still good.

 

Phil

 

post #13 of 14

Looks good just a bit too done for my tastes but ya gotta do what ya gotta do sometimes to keep people happy

post #14 of 14

When used for french dips, the heat of the au jus kicks it up anyway. I always try to keep my au jus at poaching temps to minimize this effect.

 

Good luck and good smoking.

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