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Sirloin Tip Roast

post #1 of 12
Thread Starter 
I don't see any info on Sirloin Tip roasts I know that sometimes different cuts of meat are called by different names in different parts of the country.
This is a rolled and tied roast and was wondering if I should leave it tied or unroll it and smoke it that way.
post #2 of 12
I would leave it tied. Good luck.
post #3 of 12
Why leave it tied? Not disagreeing, just wondering why. If I bought a boneless pork shoulder that is tied, should i also leave that tied?
post #4 of 12
Well, usually there is a reason for tieing, like keeping it together, but that's just me I guess. Untieing will procduce a flat piece of meat as opposed to a nice large roll. Just my opinion.
post #5 of 12
Nono, I was not disagreeing, just trying to understand is all. I am definitely not an expert in all things meat, just learning here. So would you also have kept the pork butt tied? Well ,I guess it wasn't tied, but rather in a rope container if you will. WOuld you smoke it like that, or take it out and let it unravel so you can rub it and such?

I have not seen a sirloin roast, so I didn't know if there was a particular reason for it to be tied other than making it a smaller package to display and transport.
post #6 of 12
I didn't think you were, no problem. cool.gif Yes I would leave it tied and it will melt into one solid piece when all cooked. Usually a tied roast is because a bone has been removed. Make sense?
post #7 of 12
I did one of these a couple of weeks ago. Covered it in a bacon weave and smoked it to an internal temp of 140- damn it was good!
post #8 of 12
I suppose, but how would I apply a good rub to the meat if its all tied up?
post #9 of 12
The reason they tie it is because one side is much thinner than the other and it cooks more evenly in a nice round roll. A pork butt is already nice and square and there really is no reason usually to tie it.

Personally I would untie it, rub it all over and retie it. If you don't want to retie, just rub it up still tied like it is and smoke it to about 135 for medium rare. It should cook nice and even with an even pink center.

I also like to do sirloin at a bit higher temp like 300, but that just might be a personal preference.
post #10 of 12
Some of the top round roasts I did last week were tied and I left them tied right up to the time I sliced them.
post #11 of 12
What he said.
post #12 of 12
The exception is when it has been de boned. Whole bone in butts aren't tied, at least around here. When I debone one for Capacola or Buckboard bacon I always tie it to keep that flap intact with the butt. After smoking you can't tell where it was deboned and just stays in one nice piece.

Good luck whatever you do.
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