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Sirloin Tip Roast

post #1 of 13
Thread Starter 

Going to try smoking a sirlon tip roast!! Any help will be greatly appreciated!! I want to slice it at med rare!!

post #2 of 13
I like to do a low temp smoke so the roast will get more time in the smoke. I'll run the smoker around 180. I keep it pretty simple rub the roast with salt pepper garlic right before going in the smoker. Typically use cherry it a mix of cherry and pecan. I smoke until the roast hits an IT of 130. Pull it wrap in fool and rest for 30-45 min before slicing. If you like Au Jus search for Chef JJ's smokey Au Jus. I have a link to it in my Mega Mother of cook links thread. If post the links for us but my iPhone won't let me copy and paste on this site anymore.
post #3 of 13

I agree cherry wood is good and I do mine at 200-225 until 130 foil it then after it cools a bit mine goes into the fridge then onto the slicer

post #4 of 13
Quote:
Originally Posted by bigace View Post
 

Going to try smoking a sirlon tip roast!! Any help will be greatly appreciated!! I want to slice it at med rare!!


Here ya go Bigace!!

 

My Favorite Step by Step on Sirloin Tip Roast:

 Rare Roast Beef (Smoked for Sammies)     

 

Later Buddy!!

 

Bear         

 
post #5 of 13

I like Cherry wood, but I ran out about a year and a half ago. I smoke at 225 º  and what piney and bear said

 

Gary

post #6 of 13
Thread Starter 
Finished Sirloin tip roast!!
post #7 of 13
Thread Starter 
post #8 of 13

Looks Great Lee!!!:drool

 

Great Sammies in your future!!Thumbs Up-----------------:points:

 

I like to heat up some Au Jus, and drop a bunch of thin slices in it for awesome RB Sammies!!!:drool

 

 

Bear

post #9 of 13

Great job , Lee.

Nice sammes for a while .

post #10 of 13
Thread Starter 
Thanks!! Sammiches today!!
post #11 of 13

Wish I had one or three  !!!

 

Gary

post #12 of 13
Quote:
Originally Posted by bigace View Post

WP_20150607_15_40_19_Pro.jpg 1323k .jpg file

Hope this isn't a dumb question... But is that where the tri tip comes from?

Looks like this... http://www.calbeef.org/cmdocs/californiabc/cutting%20instructions.pdf

Your cooked view helps show the separations to me. Unless I'm looking at it wrong.
post #13 of 13
Thread Starter 
I'm not sure!!
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