Beef round sirloin tip roast ! What should I do with it ?

jrod62

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New Athens IL

• Feb 9, 2013

• #1

Was at Sam's today and this little guy was calling out to me.

What should I do with it ?

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• jrod62
• Feb 9, 2013

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• jrod62
• Feb 9, 2013

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• jrod62
• Feb 9, 2013

Almost 11lbs !!!!!

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• jrod62
• Feb 9, 2013

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• jrod62
• Feb 9, 2013

Going in the smoker Sunday morning

 

s2k9k

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SEUSA

• Feb 9, 2013

• #2

I'll be waiting!

 

pineywoods

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• Feb 9, 2013

• #3

A little salt, pepper, and garlic then take it to about 135 and slice thin for sandwiches. By the way thanks now I gotta go to Sam's next week

 

dirtsailor2003

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• Feb 10, 2013

• #4

I'd boil it

  NOT!!!

Hickory, cherry blend, Pops brine, coriander, spog. Some good Sandwees there!

 

boykjo

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• Feb 10, 2013

• #5

How about a pastrami......................

 

jrod62

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New Athens IL

• Feb 10, 2013

• #6

Got the AMNPS going. I use a weber starter cube in the middle to start it that way it

burns both ways .

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• jrod62
• Feb 10, 2013

Ain't she pretty

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• jrod62
• Feb 10, 2013

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• jrod62
• Feb 10, 2013

Got some rub on her

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• jrod62
• Feb 10, 2013

Beef broth, onions and green peepers And added Garlic salt.

Going to make some great Au Jus

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• jrod62
• Feb 10, 2013

Stole the wife baking rack for the meat to sit above the pan.

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• jrod62
• Feb 10, 2013

They are calling for rain today so put the smoker on the front porch.

My little helper watching the smoker for me.

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• jrod62
• Feb 10, 2013

Going to make french dip sandwiches for dinner tonight .

Wonder how long this 11lbs roast will take? Going to take it to 145 .

Will post more after its all done.

 

fpnmf

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• Feb 10, 2013

• #7

130-135 is the temp to shoot for..

Heres one I did...

http://www.smokingmeatforums.com/t/...-sirloin-tip-roast-with-q-view-the-money-shot

  Craig

 

smoking b

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• Feb 10, 2013

• #8

That's gonna be good! I'll join in for this one 

 

jrod62

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• Feb 10, 2013

• #9

Here it is 3 hours in. Starting to look great !! Put the probe in and its at 108.

keeping the smoker temp around 235

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• jrod62
• Feb 10, 2013

Can't wait !!!!!

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• jrod62
• Feb 10, 2013

 

jrod62

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• Feb 10, 2013

• #10

fpnmf said:

130-135 is the temp to shoot for..

Heres one I did...

http://www.smokingmeatforums.com/t/...-sirloin-tip-roast-with-q-view-the-money-shot

  Craig

Click to expand...

Think I will take it off at 135.

 

jrod62

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• Feb 10, 2013

• #11

boykjo said:

How about a pastrami......................

Click to expand...

sound good !!! Guess I will have to go back and get another one for pastrami.

need to find out "how to" for pastrami.

 

pgsmoker64

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• Feb 10, 2013

• #12

Lookin' good Ed!!!

You're gonna show the sammiches too, right?

Bill

 

jrod62

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• Feb 10, 2013

• #13

PGSmoker64 said:

Lookin' good Ed!!!

You're gonna show the sammiches too, right?

Bill

Click to expand...

Yes I will

  At 130 .  Will take it out soon and wrap and let sit for awhile . Will post some more pic. soon

 

woodcutter

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Marathon Wisconsin

• Feb 11, 2013

• #14

I like my smoker, but my family has cooked those on the Weber kettle grill since I was very young, it has been ingrained in me. (SPOG and Au jus)