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Sirloin tip roast

post #1 of 7
Thread Starter 
My mother in law gave me a bunch of beef and pork to cook, and I have a 6lb sirloin tip roast that I need some info on. Ive never really smoked beef yet, and I was wondering if I should try the SmokyOkie method or something different? Also don't know if I should use the same rub I use for pork, or something simple, salt, pepper, garlic powder?
post #2 of 7
I've used SmokyOkie's method on beef roasts with great success! The last one I did was a shoulder that I rubbed with modified Jeff's rub... same thing I use on pork. I also rubbed alot of black pepper into it, per SO's instruction...

Give it a try, and be sure to save the drippings to make Au Jus...
post #3 of 7
I did a sirloin tip once so far. You can use any rub you like, salt, pepper, onion powder, garlic powder works great to, that is what I used. My next tip I do I am going to lay thick cut bacon over top of the rubbed roast to add some juice to the meat while it smokes. 165° to 175° should give you a medium well roast.

This was my first crack at roast, It was tasty but I took it to far with the temp. It was a little on the dry side.

Good luck and post some Q-view.
post #4 of 7
If it is a Tri Tip ( Bottom Sirloin) I would do it like they do it in California.
Fast and Hot over wood coals, Salt, Pepper and Garlic Powder, Take it to about 130 to 140 for medium, Wrap in foil to catch the juices. Let it rest a little and then slice thin for Great Sammies!
post #5 of 7
Thread Starter 
Thanks for the info. I'll send in some pics when I smoke it.
post #6 of 7
post #7 of 7
Black Powder starts today ... hope 2 hav ya some butt of deer by the weekend ... yeee haaa ,,, fire up that smokin machine !!!!
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