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Sirloin Tip Roast, Smoked and served Medium-Rare - qview along the way

post #1 of 18
Thread Starter 
Hello folk, switched from pork roast to roast beef for this tryicon_smile.gif .

I'd gotten a 4 lb sirloin tip roast before looking up how to cook it - looked like a good piece of meat.

I checked a few postings and decided to smoke it to just medium-rare as a few folk had had problems with them getting too dry after a long smoke.
Trimmed and tied with kitchen twine

And a simple seasoning of evoo, kosher salt, black pepper, and minced garlic.

I put it in the smoker at 3pm, after preheating to 250F, and started with an internal temp of 55F. The plan was to follow Alton Brown's recommendation to heat first and brown later (the other kind of brown wink.gif ).

Smoked in the MES (Centro) with a chunk of sugar maple, a few charcoal lumps, and chips of hickory along the way.

After an hour, the internal had reached 103F and I was thinking - this is going to be done way too fast for dinner without getting overdone!

At 4pm, sprayed with a spray bottle containing a mix of red wine, garlic soy sauce, apple cider vinegar, worchester, and a little canola oil. (Which actually made a pretty good salad dressing later )

The plan was to pull from the smoker at 125F for browning in the oven, and I'd hit 129F by 4:40pm. At that point, I moved the roast from the
smoker to a preheated oven at 500F to hold until the interior temp reached 140F - that took 20 minutes and at that point it was 5:00pm.

Here it is coming out of the oven, not as carmelized as I'd have liked (next time I'll sear on the grill before going on to the smoke . )

I'd added a little water to the pan to keep the dripping from scorching, but could have saved the effort as the salt from the initial coating made it too salty to use for dipping !

Dinner wasn't until 7pm, so at 5pm I foiled and put it in the cooler with some towels to keep warm. Temperature peaked at 150F just about 5:30pm then drifted back to 140F by the time I was ready to carve. There were some fresh drippings from the foil at that time, so dipping jus was back on the menu icon_smile.gif

It carved up nice and I served it prime rib style with Yorkshire pudding popovers (courtesy of my wife!).

I missed having a rich seared crust, but the smoke really permeated the meat well after just a 2 hour smoke. The hickory and maple made a nice combination.

Overall, with it cooking faster than I thought, I'd start an hour closer to dinner time and have it pre-seared on the grill. The good news is, I bought 2 of them at the same time, so I can do it all again!

post #2 of 18
Looks great to me, they do cook fast I have made a couple of them as well, I would sear next time also.
I hope it tasted as good as it looks
post #3 of 18
Great plate of food.I love brus. sprouts.
post #4 of 18
Looks real tasty to me.PDT_Armataz_01_37.gif
post #5 of 18
That's a good looking plate! Thanks for sharing (qview).
post #6 of 18
That looks really good! icon_smile.gif Great job on the qview.
post #7 of 18
Looking good!
post #8 of 18
That looks excellent Farnsworth! PDT_Armataz_01_37.gif
post #9 of 18
Looks great, very nice looking plated picture!

I did one just a few weeks ago, came out great, maybe I should repost it since it got lost?
post #10 of 18
Looks great Farns!
post #11 of 18
That is awesome looking. I may try that this weekend. Points for you!!!!PDT_Armataz_01_37.gif
post #12 of 18
Thread Starter 
Thank you sir,

I've gotten an inside round roast for this Saturday and picked up a fresh leg of lamb for Sunday. My wife's partial to deboned lamb in a marinade on the grill - red wine, lemon juice, rosemary.... - I'll see how those work out.

post #13 of 18
Great pics & post!
post #14 of 18
Oh YA, I'm getting hungry now! nice job.
post #15 of 18
That is one fine looking meal. Good smokin'!!!

post #16 of 18
Nice q-view!

thanks for sharing!!
post #17 of 18
Looks great!
post #18 of 18
Very nice roast, I like the flavors. Congrats on a good smoke, and thanks for sharing the Qview too!
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