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Urgent Help Needed: Smoking Sirloin Tip and Chuck Arm Roasts

post #1 of 4
Thread Starter 

I just bought a couple roasts to smoke tomorrow morning (Sunday 11-2)  in my Masterbuilt Electric.

 

One is a rounder Sirloin Tip: 2.91 pounds/dimensions about 8" long and 3" thick in the thickest part

 

The other is more of a slab of a Chuck Arm Roast: 2.57 pounds/dimensions about 8" long and maybe 1 and 1/2" in the thickest part.

 

Would like to make these as tender as possible for sandwich meat unless you have other ideas for these cuts.

 

Questions:

 

1.Should I marinade and if so any suggestions for a marinade and for how long?

 

2. At what temp should I smoke this?

 

3. How long should I plan on smoking these?

 

4. What type of wood would you suggest?

 

5. Any special techniques to be aware of like wrapping it and then putting it back in later?

 

Thanks for any help!

post #2 of 4
Well you have two different cuts of beef there. The tip roast is more of a slicing roast. The arm roast is more of a pulling roast. The tip I would cook to an IT of 130-135 for rare. Rest then slice.

The arm I'd take to 200 and pull it like pulled pork. I'd even be tempted to foil it with some broth when it hits 165 and braise it until it hits 200.

For both you can runtime smoker at whatever temp. I tend to run 265-285 when doing beef roasts.

For seasoning I like to keep it simple SPOG (salt pepper onion garlic) sometimes I'll add chipotle or cayenne to that. For marinades I like worchestershire and a good dark Porter or stout.

I like to use a 50/50 mix of cherry and pecan when smoking beef.
post #3 of 4
Thread Starter 

Thank You!   Any rough idea on how long of a cook time for both I'm looking at?

post #4 of 4

Hi Tubro!

 

Here's one I did as a Step by Step. It's a lot bigger than yours but there might be some tips in it to help you.

 

 
 
 
 
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