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5# sirloin tip roast

post #1 of 10
Thread Starter 
i decided to grill this today and boy am i glad i did, it just dumped 4.5 in. of rain in a hour and a half, plugged the ditch and had a river running thru the back 40. anyways here is a 5lber i did on the rottissere.

i marinated the meat overnight in a montreal steak marinade,bourbon and worchestershire sauce and then basted with jim bean bbq sauce during the last 1/2 hour. brought it up to 170 degrees, wife doesn't like blood red meat, and foiled it into a lunch bucket for about an hour, had to unplug the ditch, oh yeah what little smoke i could give it was some black cherry turned out great made a side of fried taters and onions..now on with the show
post #2 of 10
Linescum,tip roast is not a fav of mine, but man that sure does look good,gonna have to give it a try drool slurp wipe PDT_Armataz_01_30.gif
post #3 of 10
Looks good enough to eat ...... berry nice!
Thanks for sharing.icon_smile.gif
post #4 of 10
That looks great. I have the same situation with my wife; beef can't be even med-rare.
post #5 of 10
It do look good!
post #6 of 10


I just found this web site today because I was looking for a recipe for sirloin tip roast. Just bought a smoker a week ago and been trying everything!!!
post #7 of 10
Welcome to the forum doublescorpio. If you haven't done it yet, hop on over to the Roll Call area and introduce yourself so everyone can give you a proper welcome. Glad you found us!
post #8 of 10
Hello to all. Just found this site and thread. My sister tells me she has a 9-lb sirloin tip and we were wondering if this would work in my smoker ( a BBQ-Galore model with a firebox, not a water smoker). I figured a brisket rub might work but was wondering if a marinade is a better idea. Is this too large to marinade? And I'm not familiar with a Montreal marinade. Any details would be appreciated. Thanks!
post #9 of 10
Hey Linescum, that does look real good. It would be way too done for me, but I understand, ya gotta make momma happy. wink.gif Terry
post #10 of 10
This is just my opinion, I'm sure there will be others.
I would use a rub consisting of anything that you like. I wouldn't marinade a cut as tender as sirloin. Smoke it @ 225º until reaching your desired tenderness, mine would be medium rare for sirloin. Internal between 130º to 140º
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