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Sirloin tip to roast beef

post #1 of 14
Thread Starter 

Had to give my new slicer a work out so I thought why not roast beef. I happened to check the deli price of 11.99 a LB? the raost was on sale for 2.99 a LB so I got 3 LBS for 10.00.

 

Fresh & ready

 

roast 3.JPG

 

A little Montreal Seasoning

 

roast 2.JPG

 

A little JU under the roast

 

roast 1.JPG

 

Be back soon with more. My WSM got out of hand at 325 so I'm working her back down

 

post #2 of 14

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Curt.

post #3 of 14

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post #4 of 14
Thread Starter 

So here we are at the 2 hour mark. I just now probed it. Its already reading 130? awfully fast? Looks alot pink & completely not firm, but I know my probes are right? I'm taking it to 140  & letting it coast to 145 just to be safe. I think I'll thermapen it as well just to be safe!

 

roast 6.JPG

 

rosat 4.JPG

post #5 of 14

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post #6 of 14
Thread Starter 

fresh out of the foil & going into the frige overnight

 

rosat7.JPG

post #7 of 14

They do tend to get to temp pretty quick... Looking great..... Ohhhhh.... that new slicer is lonely............yahoo.gif

 

Joe

post #8 of 14
Can't wait to see that bad boy all sliced up ! drool.gif
post #9 of 14

Looks good...can't wait to see the sliced pics!

post #10 of 14

So how long was the total cook time?  I did an elk roast a while back (even more lean than that roast), and I was really surprised how quick it got to temps.  I chalked it up to not having much fat to insulate it, but I don't know if that's why.  But it definitely got up to temps much faster than I thought it would.

post #11 of 14
Thread Starter 

So I pulled if out of the frige & put her in my bright new shiney slicer & this is what I came up with. It took 2.5 hours. I used hickory & apple. I'll be coming home early today for some sammies!!

 

roast 8.JPG

post #12 of 14

Looks great -good job

post #13 of 14

wow this looks great it will do great Sammie's

post #14 of 14
Thread Starter 

Thanks guys! Was my first one. Wasn't exactly the way & taste I was hoping for but good all the same. I'm going to try soaking some in the Au Ju tonight to try & get more of a beef taste?

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