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Sirloin tip moisture

post #1 of 5
Thread Starter 
I am accustomed to chucks, but am trying a sirloin tip for this weekend. I understand that it can get really dry in a hurry. How can I add some moisture? I thought about bacon slices over the top. What do you think? Any info is appreciated.
post #2 of 5

You can do the bacon, you can also Brine it, you can inject it, you can wrap it in foil with a liquid, all of these should help keep it moist.

post #3 of 5
Number one thing is smoke it low and slow, and don't over cook it. It's a different beast than a chick and needs to be cook anywhere from rare to medium tops. It's a slicing roast and should be treated that way.
post #4 of 5
Thread Starter 
Thanks for the tips. Yes, I was definitely going to slice it.
post #5 of 5
Thread Starter 
Turned out really good. I sliced the dinner servings about 1/2" thick. All of the leftovers went thru the slicer and we'd made Sammie's the next day for lunch. Thanks for the tips, Joe
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