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Friday Smoke - Sirloin Tip Roast Q-View - Page 2

post #21 of 43
Thread Starter 
Well....... After starting this about 7 pm last night it finally hit 200 about 1:30 pm today. I was patient with it though and let it take it's own sweet time. after slicing a little off last night I was worried it was going to be a dryer tougher finished product than I had hoped for. Boy was I ever wrong. When I opened it up it looked good, Kinda like my butts do when i smoke them but there didn't seem to be much juice in the foil. I got a meat fork (large one) and was going to spear it on one side and use a spatula to lift it out. The fork nearly went all the way through and there was no way that was going to work. It was so tender I had to get 2 huge serving spoons, work one underneath and the other to steady it and lifted it out into the fresh foil. I sat it in the foil and the top just kinda separated and cracked open. I lifted the old foil out to pour the juice in a container and found a LOT more juice in the next layer of foil. I used a turkey baster and basted the roast then put the rest in the container. I'm letting it rest a bit and cool before I pull it. Unfortunately (hehe) when I removed the roast from the foil the first time a large piece of meat fell off and into the pan. i disposed of this properly and I have to say it's even better than the briskets I've done. I'll get some final pics after I pull it but here's a couple i just took.....

Unwrapped at 200.

Into the new foil and falling apart....

I'll definitely be doing this again!!!!!!

Oh ya I'll post the rub putty when i do the final. biggrin.gif
post #22 of 43
that looks great, glad to see this done like you did, I almost bought a 10 pounder yesterday, but chickened out. Looks like I am goin to town
post #23 of 43
Thread Starter 
Low and slow and give it plenty of time and you won't be sorry. :)
post #24 of 43
Thread Starter 
Ok here's the final Q-View

In the pan and started pulling...

Finished pulling....HUGE pan of beef... :)

I'd like to thank Ronp (Captain Ron) and Pineywoods for their help and advice on this smoke and also Div for hanging in there in chat until the wee hours. Wish I could have y'all over for dinner. The best thing about pulling this cut of meat was there was very little fat or goo. Just basically pulling apart the meat and bark was all there was to it. Thanks everyone for watching and for checking out my Q-view.

post #25 of 43
Thread Starter 
Forgot the rub putty....

1/2 cup sweet BBQ sauce. (I use Chicken n ribs sauce but it's local)
1 1/2 tbsp honey
2 tbsp grape jelly
1/2 oz. Wild Turkey (Basically half a shot :)

I mix the ingredients in a pan and warm it a bit. When you warm it the turkey will thicken the sauce and make it very sticky. I coated a 10 lb roast with this and had plenty. Let it sit on the meat a few minutes then apply the rub. Good luck.

post #26 of 43
Smoking Gun, that looks excellent! PDT_Armataz_01_37.gif
Dibs on any leftovers. :)
post #27 of 43
Ouch!!! I just fell out of my chair wow does that look good. Great job!
post #28 of 43
You are most welcome S G. It was a hoot in chat last night with the blow by blow. I'm gald it turned out for you, it was fun.
post #29 of 43
OH MAN SG that looks good. How did the rub turn out?
post #30 of 43
Thread Starter 
The rub putty combined with Jeff's rub gave the roast that red coloring and made the bark both sweet and spicy. IMO this is the best smoke I've done so far. I was worried that is wasn't going to turn out good and I'd have to go get a small brisket or butt to fix for tomorrow's tailgate/football party. (UK vs UL) No problem there though. The only problem I have now is deciding how much meat to take to the party and how much to keep :D
post #31 of 43
looks like everything paid off, Id rub mazzeralla all over some of that like i was massah 932290394248230948-0 02-3094 umm I meant to say yummm
post #32 of 43
Thread Starter 
Div did you get into the "sauce" early? lol
post #33 of 43
This cut can be handled like a prime rib, take it to 135 to 140 internal and slice across the grain. This cut is very tender at these kinds internal finishes. Have used it for a number of large groups, you have a lot of folks walking up telling you how good the prime rib was. LOL
post #34 of 43
I'm going to give this a try tomorrow. Got a sirloin tip roast (just over 4 pounds) marinading overnight using a variation of the rub putty:

1/2 cup Wegman's Kansas City BBQ Sauce
1 1/2 tbsp honey
2 tbsp peach jam
1/2 oz. Jim Beam

I didn't have any grape jelly, but I figure peach and bourbon is a good combination, soooooo...

Rubbed it with Big Green Egg Sweet Maple Seasoning, and into the fridge overnight. I think I'll try smoking it at 225 F until it reaches 190 F internal, then foil it and into the oven for a little while, then I'll pull it.

Anyone have any idea how long - roughly - a 4 pound sirloin tip at 225 F might take to reach 190 F internal? And will spritzing it with a bit of apple juice (every hour, maybe?) be a good idea?
post #35 of 43
Thread Starter 
I would foil way before it gets to 190. I used apple juice and spiced rum spray every hour after the first 2 hours in the pit. I sprayed it 1 more time when it hit 140 and foiled it then. The only way I'd take it to 190 without foiling is if I put it in a pan. Then pour the juices in the foil before sealing it up. Lean cuts like this will definitely "dry out" on ya if on the grate too long. As far as time I'd say 4 to 6 hours depending on how thick the cut was. Mine was 10 lbs and really thick and it took over 18 hours to get to 200. The peach should be a nice variation. Sounds delicious.
post #36 of 43
Well, she's been on 7.5 hours at 225 and she's at 147 F. Maybe I'll foil her now.
post #37 of 43
After 8 hours at 225 F, my 4 lb sirloin tip roast had only reached 150 F internal. I foiled it for 15 minutes, then pulled it. It was definitely "done" - just a little pink in the center of the roast - but didn't pull easily. It was moist and tasty, so I guess that's the ultimate barometer. I pulled enough for dinner then put the rest back in the foil and let it cook for another hour or so. We'll have that for dinner tomorrow.
post #38 of 43
Thread Starter 
Thats slicing temp. If you want to pull it take it to 200. jmho
post #39 of 43
What happened to Med rare and slicing??
Pulling temp is upwards of 200*, but wouldn't advise it.
post #40 of 43
Thread Starter 
Bubba I did slice some of mine but pulled the rest for ease of serving at the party. Both turned out great and I kept the sliced portion at home for sammies today. A couple slices and some au jus on a hoagie roll, sprinkled some shredded cheddar on top and ate like a madman. lol
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