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It's another Sirloin Tip Roast

post #1 of 11
Thread Starter 

 

Around 8 1/2 lbs. Marinating in Raspberry/Chipolte sauce. I normally take these to 135º and slice, but see some members have taken it up to 200º for pulling. Wife loves pulled beef so I am thinking of bringing it in at 135º and cutting it in half. Wrapping that and placing in fridge for slicing later. The rest will go back on the smoker in a foil pan with a little beef broth.  Wondering about using a brisket rub on it or just some black pepper and a little salt. Any input?


Edited by Flash - 10/12/14 at 7:40am
post #2 of 11

I would cut it in half first. I also like SPOG.

Happy smoken.

David

post #3 of 11
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

I would cut it in half first. I also like SPOG.

Happy smoken.

David

 

 

Did so. Will put the pulled section on soon. Wait a bit for the sliced.

post #4 of 11
Quote:
Originally Posted by Flash View Post
 

 

 

Did so. Will put the pulled section on soon. Wait a bit for the sliced.

Thumbs Up

post #5 of 11
Thread Starter 

Well around 2 1/2 hours I was done with the sliced part of the roast. Very tasty with that Raspberry/Chipolte sauce.

 

 

Let it rest for and hour and carved off a couple slices for our dinner, covered in some peppers and onions.

 

 

 

Served with a smoked red potato and a Beck's Sapphire beer.

 

After 5 hours I removed the other half of the roast at 200º IT, let it rest and although it pulled it was not the easiest pull. I have to admit I wrapped it sooner than I normal would due to time. Still was quite tasty and will make its way into some chili in the future.

 

post #6 of 11

Looks great.

 

Do you think wrapping it sooner caused the hard pull?

post #7 of 11

I love the colour of that beef and the marinade sounds terrific. Salute!

 

Disco

post #8 of 11
Looks fantastic! I can tell ya that a great cut for pulling is the 7 bone roast! I love the sound of the raspberry chipotle marinade! Sliced pics look fantastic!

http://www.smokingmeatforums.com/t/170825/triple-d#post_1249224
post #9 of 11
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks fantastic! I can tell ya that a great cut for pulling is the 7 bone roast! I love the sound of the raspberry chipotle marinade! Sliced pics look fantastic!

http://www.smokingmeatforums.com/t/170825/triple-d#post_1249224

 

 Yes, 7 bone chucks and underblades are probably my favorite two chuckies for pulling.

 

 

post #10 of 11
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks great.

 

Do you think wrapping it sooner caused the hard pull?

 

I know alot of chucks seem better pulled at 205º. Could have helped to go longer without wrapping. I also placed the roast in a pan with some broth and tented it instead of wrapping tight with foil.

post #11 of 11

Nicely done , Flash..

 

Now I want some Sammie Meat . . .

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