Has anyone tried the Smoked Sirloin Tip Roast recipe from this weeks newsletter? I have my fire coming to temp right now and wanted to see if there was any pointers out there.
I will post with pics how it comes out.
Well here is the timeline of the Smoked Sirloin Roast from the newsletter. I tried to reverse sear on my gasser but the fat caught and I ended up with more char than sear but it tasted great none the less. Thanks for the help I pulled it at 136 and it rested to 145 over a half hour. We were all happy with the results.
*dirtSailor2003 - You are right this would make awesome French Dip.
**GONE4NC - Thanks now the wife wants a meet slicer.
***Note it cooked much faster than expected. 2.5 hours at 230 degrees. The roast is 6.88 lbs. It was 56 degrees outside.
Fresh out of the shrink wrap.
Dressed with Jeff's rub.
My little guy getting the fire going, adding Hickory.
Loading the BGE.
After the attempted sear.
Sliced and serverd.
I would recommend only slicing half of the roast then using a slicer to thin slice the other half for leftovers. Thanks again to all on SMF for the help.
When I think sirloin tip?
I think med rare. Refrigerated over night and sliced thin for future sandwiches. Vac pack to meal size portions and freeze. Gently warm in au jus. Hard to beat!
Good luck and good smoking.
Here is a link to the recipe.
Good Luck. We enjoyed ours.