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Been a long time since I did a Tip roast....(q-view heavy)

post #1 of 22
Thread Starter 

Well, a local grocery chain had beef sirloin tip roasts on sale and I said to myself.... self, it's been a long time since you smoked one of these bad dogs... so... only one thing to do..I picked up a nice one just a tad under 3 pounds.  Decided to smoke it with the au jus method (pan under meat with broth and veggies).  Rubbed the meat with a little worcesty, FCBP,  and of all things Weber Kickin' Chicken seasoning.  If you're in a pinch and don't have any of your home made run on-hand, even though it's called Kickin' Chicken, the stuff is great on just about anything.


Here's the au jus/veggie set up.  Onion, garlic, celery, mushrooms and taters.


Full au Jus pan



Here's the star of the show prior to being united with sweet hickory and oak TBS....

(A trick I like to do with roasts like this that aren't cut exactly even is use a piece of butcher twine and go around the entire roast once to draw it up a bit.  Seems to even out the thickness)


Beef Sirloin Tip Roast



Here's the set up.  Also threw in a whole head of garlic.  If you've never smoked a whole head of garlic, you really don't know what you're missing!

(The probe sitting on the front of the grate is for the beef.  It doesn't get inserted into the meat until at least an hour or so of smoking.  The probe in the back, stuck through a chunk of hickory is to monitor chamber temps - at meat level.  Also a good shot of the butcher twine wrap on the roast.)


Set up



If the smoker is lit, just have to do some ABTs.  Going in the box with about 1 1/2 hours left in the smoke


ABTs 1


It's truly amazing what some TBS can do... ABT's and garlic out of the box....


ABT's 2



After roughly 3 hours in the box.  Pulled the beef with an IT of 140 and gave it a 15 minute rest before slicing.


Tip roast finished




Money shot....(the 15 minute rest really helps with no juices running all over the board)


Money shot



Plated up and ready for dinner.  (au jus was on the side)





Thanks for looking.



post #2 of 22

Looks good from here!  Nice Smoke.

post #3 of 22

That looks great. Perfect color on that beef. That will make some great sammies if there are any leftovers. drool.gif

post #4 of 22

Nicely done - looks like it came out great. 

post #5 of 22

Wow that really looks great. Thanks for sharing

post #6 of 22


post #7 of 22

Looks good!

post #8 of 22

drool.gif Great Q-view I gotta try this!

post #9 of 22
Thread Starter 

Thanks y'all.  It did come out pretty tasty and it's a pretty easy smoke.  Once you get everything in the box, there's not much tending to it...as in no spritzing, no foiling... just let the smoke roll!



post #10 of 22
Looks great ! I need to smoke one of them drool.gif
post #11 of 22

Very Very nice Looks good from here. great job.

post #12 of 22

Looks delicious Salt!


Next day sliced thin with a little horseradish on a nice bun is the way we like them.

post #13 of 22

drool.gif looks wounderful

post #14 of 22

Great job, perfect color!  I'll second the horseradish! (But, I'll put horseradish on my horseradish...!)

post #15 of 22
Thread Starter 

Thanks again y'all.


@ Al and Pops, sammies are definitely on the lunch menu today... nice roll and definitely a large dab of horseradish!



post #16 of 22

looks awesome salt!

post #17 of 22

Looks perfect...JJ

post #18 of 22


Now you take that thing and a slicer and some home made ciabata bread with alittle mayo and housey sauce with some cheese and lettuse and tomato and some salt n pepper I think that you could call that HEAVEN. In my book

post #19 of 22

That looks so good

post #20 of 22
Thread Starter 

Thanks again everyone for all the comps.


Big Casino, I have to tell ya, your post a few weeks back of that tri tip you did got me thinking about a sirloin and when I saw that piece of meat in the grocery store... it all just came together... so I owe you a big THANKS for putting the idea in my head!


As for lunch today... twasn't bad... twasn't bad at all.....



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