Smoked sirloin tip for French dip

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moist

Fire Starter
Original poster
Jan 12, 2015
51
10
Abbotsford, BC
I picked up a 4.5 pound sirloin tip from the store. We are wanting to do some French dip with it. What's gonna be the best temp for this cut? I know I only wanna bring the IT up to about 135 before I pull it. Then I'm gonna FTC it for a good hour or two, then slice it thin with the meat slicer. Last roast I did at 225 and it turned out good, but I remember being told with a good cut of beef that you want to bring it up to temp as quick as possible without burning it, like with steaks. Should I try bumping the temp up to 300 or higher? Or would it turn out better between 200-225?
 
You either sear before low and slow or at the last little bit before your target temp. I like 135 for this and then wrap and rest for a bit. Others let it stand to cool for a few before wrap and rest. It will carryover a little bit if you don't let it cool down just a bit before wrapping.
 
Well I'd go against the grain with a smoked roast like that myself. Especially for sandwich slicing. I'd shoot for as low as you can and get as much smoke as possible. I'd still pull it off the smoker at 130 IT. I'd also be making a batch of Chef JJ's smokey Au Jus.
 
Looks like it's gonna be a bit of a windy day today. 20 kmh gusting up to 40 kmh (12-25 mph). Gonna have to look for somewhere with some shelter to cook today
 
Looks like it coming from the south though. Smokers in the north side if the house. Good thing it's gonna be a shorter dmoke
 
When do you guys think I should throw her on? Best to FTC it for a few hours? Or just let it rest for 30-40 mins then slice it?
 
I think you get better slices when it is all the way cooled. I like ultra thin deli style but then again I don't have a slicer. Just a good old fashioned carbon steel knife.
 
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