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sirloin tip advice needed..

post #1 of 14
Thread Starter 
This weekend I am gonna smoke a whole sirloin tip and I had in mind
injecting it with some kinda sauce first. I plan to slice it up on a slicer
like Arby's sandwiches has. What kind of sauce do I need? offset
reverse flow smoker will be used.. Thanx, Hemi..PDT_Armataz_01_03.gif
post #2 of 14
Normally I don't inject a sirloin tip roast but if I were to it would probably be something like garlic and herb or Italian seasonings
post #3 of 14
I haven't tried this yet myself, but, your question got my wheels turning...

To go with the Arby's flow of things, how about injecting with a cold-blended mixture of:

1/4 part Worchestershire Sauce;

1/8 part Lemon Juice;

1/4 part Horse Radish Sauce;

1/2 part Water.

Does that sound interesting?

post #4 of 14
Thread Starter 
That sounds like it might be pretty good.. Probably modify the amounts
of ingredients though .. icon_mrgreen.gif.. Hemi
post #5 of 14
Slice a garlic clove or two thinly then insert the slivers evenly through out the roast. To do this Stick a paring knife about 2 inches into the meat and push the slivers in. This gives an awesome garlic flavour to any roast.

In addition to the garlic I also like too:

Rub some evoo all over the roast and sprinkle a bit of dried rosemary needles over the roast for a slightly piney woods flavor or

You can substitute the rosemary for a tiny bit of crushed juniper berries for a unique flavour

I also like a mix of 1/2 garlic powder and 1/2 onion powder with some powdered white pepper to taste with just a touch of thyme or

If you like greek flavours get a jar of greek spices rub on the evoo and coat the roast with that before it goes into the heat.
for a long smoke it is best to take out the meat from the smoker about 1 1/2 hours from the end and then sprinkle on the greek spices for a bit more intense flavour.

or use Mrs dash either the regular or the hot It's nice sprinkled on any roast.

There are a kabillion and six different combinations you can use. icon_cool.gif
post #6 of 14
The garlic is a good idea...I do that when Webber-grilling a pork loin.

I injected a rump roast once...my injector needle is super-cheap, so I use liquids only (Worshy sauce, a touch of beef broth) and FINELY ground pepper, onion and garlic powder. This way, the el-cheapo injector needles don't clog.
post #7 of 14
I have tried my own injectables, too. I get clog-free results with doing an infusion with the seasonings (simmer over low heat), then strain off the solids with a fine mesh, chill well and inject. This would work great for frequent injections as well, just keep a few of your favorite blends ready in the fridge...should keep for weeks if not contaminated with the needle (pour solution into a small bowl/ramican to draw into the syringe).

Give it a....................."shot". Heh-heh!

post #8 of 14
I have smoke a few sirloin tip roast and have never injected them. But if you do I would (like piney said) use garlic and herbs , maybe italian dressing mixed with alittle water, or even some creole ( add some cheynne) butter might be good too.
post #9 of 14


beef boullion cube
post #10 of 14
Here's my experience with a 10 lb sirloin tip roast.....


Good luck with yours. Sounds great.
post #11 of 14
Never prepared one. How high of an internal will you take it to? If you're pulling it rare or med rare, you're playing with fire if you inject it. Injecting can push microbes into the meat, and if you don't go high enough with internal temp, you won't kill them.
post #12 of 14
Thread Starter 
Actually I like the smoke taste but sometimes it will get a bit strong for the wife.[me too ]. I will smoke it for 3-4 hours and foil it . I plan to bring the internal to at LEAST 165.
I plan to slice it about 1/8 thick for sandwiches. We will eat on it for a few days and freeze the rest. may not be none left because my best friend's widow lives next door and she can smell the smoke... it is onna smoker right now. been about 4 hours and I been dodgin' the rain but
the smoker is built tight and is losing very heat . I am takin' a bunch of
pics and will put together a view when finished.. Hemi..
post #13 of 14
Thread Starter 

q-view I hope..

Well yesterday I fired up little smokey and stuck the tip in at noon on the money. I kept it at 225-240 alla way to 190 deg internal. I foiled at
about 3 hours so as not to have such a strong smoke taste. at 9 pm
it was at 190 internal. I prepared some red japs that I smoked for a few hours to ''kick it up a notch'' I will blend them into my personal sauce.
I planed to slice this and my wife don't like med or anything less than
well done I put it in the cooler for a few hours and stuck it in the fridge
overnite so it would be easier to slice on the slicer. It is not as juicy as I was hoping for but it is moist a plenty..
I used the standard rub for pork instead of beef because I like it.. It
turned out well on this also.. Had to dodge a few summer showers
but little smokey lost only about 10 degrees. I made sure the seams were as tight as I could make them.. Royal Oak charcoal bricketts .. mainly
because I hit a closing out sale and bought them out for 2.00 per 18 lb
bag.. They form a bit much ash as compared to others but I can handle that.. Hemi..
post #14 of 14
Thread Starter 

few more

few more pics..
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