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

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graystratcat

Smoking Fanatic
Original poster
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.

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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)

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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.)

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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

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

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

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

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

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Thanks for looking.

-Salt
 
Last edited:
Looks delicious Salt!

Next day sliced thin with a little horseradish on a nice bun is the way we like them.
 
Great job, perfect color!  I'll second the horseradish! (But, I'll put horseradish on my horseradish...!)
 
Looks perfect...JJ
 
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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
 
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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