Sirloin Tip Roast

rachel1784

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Original poster

Sep 21, 2014

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• Sep 21, 2014

• #1

Cooking a Sirloin Tip Roast today for the first time. I have ventured to many different meats, but so far, everything I have read is it will take about an hour per pound cooking at 225. Any suggestions or pointers if that is not right, is greatly appreciated. I am hoping to have it done around 5-6pm, and got went up at 10:30, its a 10lb roast. Here is my roast before I got it onto the smoker, prepped the cooker with cherry/mesquite.

Sirloin Tip Roast.jpg

• rachel1784
• Sep 21, 2014

 

rustylikeafox

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Sep 19, 2014

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Orlando, FL

• Sep 21, 2014

• #2

Lookin good! Make sure to post the end result 

 

• 

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rachel1784

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Sep 21, 2014

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• Sep 21, 2014

• #3

20140921_131907.jpg

• rachel1784
• Sep 21, 2014

Will do, here is an updated picture (it looks wet as I just sprayed it down good). It's also cooking way faster than I thought, it's at about 100 degrees and only been on at a consistent 225 since 10:20 am (3 hours)... I lowered the temp to slow it down some.

 

Last edited: Sep 21, 2014

crazymoon

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• Sep 21, 2014

• #4

looking good !

 

bmudd14474

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• Sep 21, 2014

• #5

What temp are you taking it too?

 

rachel1784

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Sep 21, 2014

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• Sep 21, 2014

• #6

I took it to 190, it seemed to stall it a bit...

 

rachel1784

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• Sep 21, 2014

• #7

I took it to 190

 

rachel1784

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• Sep 21, 2014

• #8

Ok, finished product. What do you think?

20140921_183835.jpg

• rachel1784
• Sep 21, 2014

20140921_184001.jpg

• rachel1784
• Sep 21, 2014

 

pc farmer

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• Sep 21, 2014

• #9

Looks great

 

stovebolt

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• Sep 22, 2014

• #10

 Looks fine, but can't be 190° and still be that pink inside. Better check your thermometer.

Chuck

 

rachel1784

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• Sep 22, 2014

• #11

Chuck, you originally asked what temp I brought the smoker to, which was 190 not the finished temp. I pulled it when it reached 126, lightly foiled for 40 minutes.

 

disco

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• Sep 22, 2014

• #12

That has a terrific colour. Well done, Sir.

Disco

 

rgautheir20420

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• Sep 22, 2014

• #13

That looks great. Pop it in the fridge and slice thin tomorrow for some awesome sammie's!!!

 

oldschoolbbq

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• Sep 22, 2014

• #14

Ohhhhh , some great sammies and Cheese Steak (with lots of onions and Peppers  grilled to a carmel color... )

Beautifully "RARE"

 

venture

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• Sep 22, 2014

• #15

When I saw 190 I about.......

Then I saw the pic.

Great job!

Good luck and good smoking.

 

mbogo

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• Sep 23, 2014

• #16

Awesome job- I just did a little 3 lb. one last night. They do make the best Sammies.  Never seen a 10 lb. tip roast, bet you got the whole darn thing!!     Getting hungry, time to fire up the slicer.

Bon Appetit!

 

flash

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• Oct 12, 2014

• #17

stovebolt said:

 
 Looks fine, but can't be 190° and still be that pink inside. Better check your thermometer.

Chuck

Click to expand...

 I was thinking the same thing. What a waste that would have been.

 

stovebolt

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Ozark foothills in Southwest Missouri

• Oct 13, 2014

• #18

Rachel1784 said:

Chuck, you originally asked what temp I brought the smoker to, which was 190 not the finished temp. I pulled it when it reached 126, lightly foiled for 40 minutes.

Click to expand...

 Rachel, I didn't ask any questions. Must have been someone else. I misunderstood your post and thought you took the meat to 190° which was obviously way less than that. Glad it came out the way you wanted it. It does look fine.

 Chuck