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Sirloin Tip Roast

post #1 of 19
Thread Starter 

I found some sirloin tip roast on sale for around three dollars a pound. I have been wanting to do some beef on the smoker and found a couple different recipes that seemed fairly simple. I decided to try my own mix to make a simple rub and it really paid off. 

 

Rub

2 table spoons each of Kosher salt, pepper,  and garlic powder. 

1 table spoon of rosemary. (I think I could have gone two and been fine. But, I love rosemary)

 

I put a very liberal amount on the 4 lb roast after tying it up with butcher string. I did this to give me a thicker roast since I wanted a larger rare to medium rare center. 

 

I put it in the MES for a little over two hours at 230. I used my cold smoker with Louisiana competition pellets to produce the smoke. This was my first time using the cold smoking attachment and I loved the smoke it produces. I have an amps and find it will go out from time to time. (Tried all the tricks I have found mentioned, nothing has given me the confidence to just leave it overnight and forget about it) But I still like the amps. The cold smoker helped to insure I got exactly what I wanted smoke wise. 

 

I will mention, I was finishing up a pork butt when i put the roast in. Didn't seem to cause any issues. 

 

I pulled it from the smoker at about 120 internal temp. I then set it aside as I warmed some garlic infused oil. Then I seared the top, bottom and sides. The internal temp got up to 133. It turned out great. May be my favorite thing I have smoke to this point. It had a taste of prime rib, but leaner. The horse radish sauce was a nice finisher. 

 

We took the leftovers and made them in to sliders that my wife baked with a poppy seed dressing. You can find that recipe on line pretty easy. 

 

Over all a good smoke, for a reasonable price. Good starter for someone wanting to test the waters in smoking beef. 

 

Thanks for all the post you all made. I read a bunch before I took the plunge!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 19
Great job! Looks fantastic. Sirloin tip also makes a great pastrami.
post #3 of 19

even though we face off on sep 2cnd, good smoke .. :Looks-Great::points:

post #4 of 19
Thread Starter 

Took me a while to figure that comment out. Then I realized that you think it will be game. LOL jk. Roll Tide 

post #5 of 19

nice color of red  on that beef ,,,, same color your eyes will be after the first half of the game .... go noles ... shame this big a game first game of the year ,,, 1 vs 3 ... this will ruin your season ......:yahoo: 

post #6 of 19

Man that looks amazing!

 

I've never in my life seen a sirloin tip roast for sale.  I'll keep my eye out for one though because I would love to try this!

post #7 of 19
Quote:
Originally Posted by TallBM View Post
 

Man that looks amazing!

 

I've never in my life seen a sirloin tip roast for sale.  I'll keep my eye out for one though because I would love to try this!

I have bought mine from Sam's club. usually a good price too

 

Happy Smoking,

phatbac (Aaron)

post #8 of 19
That is a common name roast here by me. That looks really yummy! 👍
post #9 of 19
Thread Starter 

London broil would work too I think. 

post #10 of 19
Not sure about london broil or sirloin. Kinda thin .
post #11 of 19
Quote:
Originally Posted by phatbac View Post
 

I have bought mine from Sam's club. usually a good price too

 

Happy Smoking,

phatbac (Aaron)

I'll check Costco but I don't think I've seen them there.  They do have a lot of other stuff though :)

post #12 of 19

Looks really good!

 

Roll Tide!!!!

post #13 of 19
Thread Starter 

Here we can usually get a three to four inch thick london broil. After tying it, you should be close to the same thickness. I adapted this recipe from one on london broil as well. Reason I mentioned it. You may not the larger center, but still can get it rare and tasty. 

post #14 of 19
Thread Starter 
Quote:
Originally Posted by Bummed View Post
 

Looks really good!

 

Roll Tide!!!!

Ty and Roll Tide!!!

post #15 of 19
Quote:
Originally Posted by bamasmoker77 View Post

Here we can usually get a three to four inch thick london broil. After tying it, you should be close to the same thickness. I adapted this recipe from one on london broil as well. Reason I mentioned it. You may not the larger center, but still can get it rare and tasty. 
https://www.thecitycook.com/recipes/2008-04-24-london-broil
post #16 of 19
Thread Starter 
Quote:

Good link. Normally when I see it for sale here, it will be with top or bottom round as well. Where ever the Winn Dixie butchers get it, they tend to have a few cut thicker than 2 inches. There mistake is our gain. I always look for the thicker cut ones as I prefer rare/medium rare with those cuts. Thanks for sharing that. 

post #17 of 19
I have done those with ok results in a skillet.
post #18 of 19
Great color inside and out!
post #19 of 19
Thread Starter 

Normally when I do london broil it is on the grill following this recipe. It is really good. We eat it with a little horseradish sauce on the side. 

 

http://www.epicurious.com/recipes/food/views/grilled-marinated-london-broil-11835

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