Sirloin Tip Roast

sjsob · Jul 18, 2012

First of all i wanted to say what an amazing forum with a wealth of information. Secondly i wanted to hear some recommendations on smoking 2-3 sirloin tip roasts for a camping weekend. I have a Bradley 4 rack smoker that can maintain about 200-210 while it is 75% full. I was thinking of doing each roast on a pan with vegetables below so i can make an aus jus after and cut the roast up into thicker slices. My questions are:

- What kind of rub should i use?

- Whats a good medium rare internal temp? 135??

- Cooking at 200 what would be an average time to achieve an internal temp of say 135?

- Smoke the whole time or only for a fraction?

- Should i let the roast sit once its done?

Thanks for all your help!

pops6927 · Jul 18, 2012

Welcome to SMF!

If possible, would you kindly go to Roll Call and introduce yourself and give us a little history so we may welcome you properly? Plus, add a location to your profile?

Many beef smokers will be right along to answer your questions! Thank you for posting!

sjsob · Jul 19, 2012

I was thinking of doing a dijon rub on the exterior. Would that work with the smoke taste? Or should i just use a simple montreal steak seasoning?

scarbelly · Jul 19, 2012

What are you going to do with the roasts? Are you slicing for dinner and leftover sandwiches, are you going to chop it up for tacos and burritos or into chili

I would just go with a basic rub - I am not a Montreal seasoning fan - it just has a bitter taste to me - my wife loves it though

If you are considering using it for french dips I put a pan of beef stock and some onions under it for the entire smoke.

Chef Jimmy has a foiling liquid that is very good also

sjsob · Jul 19, 2012

I was going to slice two of the roasts 1/4" (or so) thick and serve them up with potatoes, veggies etc. Very similar to a prime rib. The third one will be sliced up for sandwiches.

What kind of basic rub do you recommend??

I was going to use Chef Jimmys sauce with it as well.

chef jimmyj · Jul 19, 2012

I mixed this up for Pastrami but had left over and used it on Roast Beef, it was Great. You will need to add Salt but I think you will find it tasty. By "Sauce" are you refering to Smokey Au Jus? I'll include the recipe just in case...JJ

Pastrami / Beef Rub

2T Black Peppercorns

1T Coriander Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries ( I was out )

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse.

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

sjsob · Jul 19, 2012

Wow that rub sounds good. The problem is i am limited on the amount of time i have to grab certain spices so i was trying to find a simple rub that i can use with the standard spices but not kill people with an overwhelming amount of kick. I do have some picky eaters and kids coming camping with us so i need to keep it flavorful yet toned down.

Any more suggestions?

chef jimmyj · Jul 19, 2012

This is Mild and All Purpose...Kids love it. Most guys use less Sugar for beef, 2-4T would be good...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

sjsob · Jul 19, 2012

Thats the one! Thank you

I will find out the roasts weight tonight and figure out a good estimate on cook time.

smokinhusker · Jul 19, 2012

Chef Jimmy's Rub sounds good.I can't give you a cooking time, I smoke to a finished internal temperature. 135* is pretty good for med rare but I'd pull it at a a few degrees lower if you are going to foil it and reheat.

sjsob · Jul 20, 2012

I wasnt the one buying the roasts, it was a friend of mine, and it turns out they bought top sirloin oven roast. Will that change anything?? They weight about 2.4-2.6 kg (5ish lbs) each. Any rough estimates on cooking time to get to 140? I was thinking of throwing them in at 12:00 in the afternoon and seeing how the temperature goes throughout the day.

BTW the Mild BBQ Q Rub is fantastic!

Search

Search

Sirloin Tip Roast

sjsob

Newbie

pops6927

Gone but not forgotten. RIP

sjsob

Newbie

scarbelly

Gone but not forgotten. RIP

sjsob

Newbie

chef jimmyj

Gone but not forgotten. RIP

sjsob

Newbie

chef jimmyj

Gone but not forgotten. RIP

sjsob

Newbie

smokinhusker

Legendary Pitmaster

sjsob

Newbie

Similar threads

Latest posts

Hot Threads

Spammer PMs, Anybody Else?

On the Edge of Trying Sausage Making

Colombian Chorizo

Took a stroll this afternoon

Featured Blackened Rockfish...