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How to cook Sirloin Tip Roast

post #1 of 5
Thread Starter 

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Price was right $2.69 a pound, 6 pound roast but then I started reading about prepartion UGH!!! Doesn't sound good.  Any suggestions would be appreicated have never cooked a sirlion tip roast!  What I read online is that it tends to be dry, very little fat, and tendons.    UGH!!!  Looked great in the store.

post #2 of 5

Smoke it to about 135 then let it cool off and slice it real thin. It makes great sandwiches

post #3 of 5

They can be great. Couple of options, you can wrap in Cheese cloth and let it age in your refer for a week, changing the cloth after the first 2 days. That will help tenderize and intensify flavor a bit. They will take a Marinade really well. Or 24 hours with your fav Rub and Smoke at 225*F to desired temp but not over 140*F, to keep it moist...JJ

post #4 of 5
post #5 of 5

Either option and if you rub it and smoke it be sure and add Chef Jimmy's Au Jus...it's awesome

Quote:
Originally Posted by Chef JimmyJ View Post

They can be great. Couple of options, you can wrap in Cheese cloth and let it age in your refer for a week, changing the cloth after the first 2 days. That will help tenderize and intensify flavor a bit. They will take a Marinade really well. Or 24 hours with your fav Rub and Smoke at 225*F to desired temp but not over 140*F, to keep it moist...JJ

 

 

Quote:
Originally Posted by Pineywoods View Post

Smoke it to about 135 then let it cool off and slice it real thin. It makes great sandwiches

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