Toggle sidebar

elk sirloin tip roast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
newsmokerky

newsmokerky

Meat Mopper
Original poster
Dec 25, 2014
290
78
Bowling Green
I plan to smoke a sirloin tip elk roast weekend after Easter.  Rub suggestions, hints, tips, anything at all would be appreciated.  Thus far, I have smoked chicken(bad), 2 boston butts (both were wonderful), and a half wild turkey breast(awesome).  I am thinking I want to slice the elk, but am open to suggestions.  Thanks for any help.
 
newsmokerky said:
 
I plan to smoke a sirloin tip elk roast weekend after Easter.  Rub suggestions, hints, tips, anything at all would be appreciated.  Thus far, I have smoked chicken(bad), 2 boston butts (both were wonderful), and a half wild turkey breast(awesome).  I am thinking I want to slice the elk, but am open to suggestions.  Thanks for any help.
Click to expand...
This is my favorite thing to do with Beef Sirloin Tip (Below).

If I had an Elk Sirloin Tip, that could even be better:
Rare Roast Beef (Smoked for Sammies)          

Bear       
Click to expand...
 
newsmokerky said:
 
That looks great, and sounds simple enough.  I don't have Montreal steak seasoning.  Is it spicy?  
Click to expand...
If you noticed, none of us like the Montreal crap.

We all agreed it tasted like salty cardboard.

I scraped all I could off.

I would go with Worcestershire "Thick"---Then CBP, Garlic Powder, and Onion Powder.

If you can't find Worcestershire "Thick"----Use Lea & Perrins Bold Steak Sauce (Same thing---New name)

Bear
 
newsmokerky said:
 
What is CBP?  I'm a big fan of Durkee steak dust.  Ever used it?  It's great on beef, deer, and elk.
Click to expand...
Cracked Black Pepper = CBP

I never had the Durkee Steak Dust, but it sounds good.

The Sauce is basically spread on the meat first, after rinsing & patting dry. That gives the CBP, & powders something to stick to.

Bear
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Rafter H BBQ
Elk Jerky, A Few Flavors!
Replies
19
Views
2K
Wild Game
slavikborisov
slavikborisov
indygreg
Smoked wagyu chuck roast sandwiches
Replies
8
Views
979
Beef
indygreg
indygreg
masssmoke
chuck roast for chili
Replies
15
Views
1K
Beef
sandyut
sandyut
M
Smoked Turkey Breast Resting Time
Replies
1
Views
2K
Poultry
JIMSMOKES
JIMSMOKES
T
Can you cook a beef roast partway in the oven, and finish in the smoker?
Replies
14
Views
2K
General Discussion
801driver
801driver
R
Smoked Chuck Roast saving leftovers?
Replies
10
Views
2K
General Discussion
Danblacksher
Danblacksher
fxsales1959
Wild Fork Tri-tip
Replies
16
Views
2K
Blowing Smoke Around the Smoker.
tx smoker
tx smoker
lautay
Perdue Turkey Breast Roast (10lbs) - Smoked
Replies
5
Views
1K
Poultry
lautay
lautay

Latest posts

Hot Threads

Top Bottom
Back
Clicky