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Sirloin Tip Roast

post #1 of 18
Thread Starter 

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.

post #2 of 18

Lookin good! Make sure to post the end result :icon_lol:

post #3 of 18
Thread Starter 
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.
post #4 of 18

looking good !

post #5 of 18
What temp are you taking it too?
post #6 of 18
Thread Starter 
I took it to 190, it seemed to stall it a bit...
post #7 of 18
Thread Starter 
I took it to 190
post #8 of 18
Thread Starter 
Ok, finished product. What do you think?
post #9 of 18
Looks great
post #10 of 18

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

 

Chuck

post #11 of 18
Thread Starter 
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.
post #12 of 18

That has a terrific colour. Well done, Sir.

 

Disco

post #13 of 18

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

post #14 of 18

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

 

Beautifully "RARE" :yahoo:

post #15 of 18

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

 

Then I saw the pic.

 

Great job!

 

Good luck and good smoking.

post #16 of 18

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!

post #17 of 18
Quote:
Originally Posted by stovebolt View Post
 

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

 

Chuck

 

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

post #18 of 18
Quote:
Originally Posted by Rachel1784 View Post

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.


 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

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