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Beef Top Sirloin Roast question. Help ??????

post #1 of 10
Thread Starter 

     I was @ our local grocer(Giant Eagle) And they had B.O.G.O. on Beef roasts.  I picked up 4 very marbled "Top Sirloin Roasts" .  I am opening up a can of proverbial worms here, but what does everyone think the best way is to use/cook/smoke them??  I am new to to all of this, so be gentle!icon_exclaim.gif.  Can I get a good smoked meat from this cut?    As always, thanks for everyone's input.

 

post #2 of 10

Smoke till 160 and foil them with some liquid and cook till 205. Let them rest for an hour and pull. It will make some great sammies. icon14.gif

post #3 of 10
Thread Starter 

O.K....I get the foil part, But what do you mean when you say with liquid??  I am sorry if this is mundane/or old hat to you.  I am still learning how to use my smoker and make things that others will appreciate.  Thanks for the response. I can hold 160 with no problems in my propane smoker.

 

post #4 of 10

You can add some broth or apple juice or whatever you like as a liquid, you don't need much just enough to steam. You want to smoke the meat until 160 degrees, thats when you foil it, then continue to cook the meat until it has reached 205 degrees that's when you pull it off the smoker. 

post #5 of 10

Sorry Meat, but I gotta disagree on this one. 

 

Smoke the roast at 225 until the internal meat temp is 135-140 for medium rare.

 

Rest it for 15 minutes & enjoy!

 

Or you can refrigerate it & slice it thin for sammies.

 

Put a pan under the roast to catch the juices.

 

We put beef stock, onions, garlic, & Worcestershire sauce in the pan also.

 

Use the juice as an au jus.

post #6 of 10

Im with Al on this one

post #7 of 10

depends on what you want.  if you want pulled beef, well done, go to 205°.  if you want roast beef, med rare for slicing, go to 135°.  A top butt is the boneless sirloin section of the steer and is certainly tender enough to cook med rare and slice.  if it is a sirloin TIP roast you can still do it to 135° and slice it too.  DO NOT SALT IT.  It is lean and you will pull out what moisture that's in it by using a rub with salt in it; any kind of salt including garlic or onion salt, etc.  If you take to 205° it can be dry. Marbling will help tho.

post #8 of 10

I do Sirloin Tips pretty much like Al does. Smoke at 225-235 until an internal of 135 and slice thin for sandwiches. I usually keep the spices simple salt, pepper, and garlic

post #9 of 10
Thread Starter 

Thanks to everyone for your responses.  Tonight is Poker night, so I don't really have the time to invest in smoking them now, but I think I will give it a go on Saturday.   Thank you to all who responded.

post #10 of 10
Quote:
Originally Posted by givemaboot View Post

Thanks to everyone for your responses.  Tonight is Poker night, so I don't really have the time to invest in smoking them now, but I think I will give it a go on Saturday.   Thank you to all who responded.



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