SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Boneless Beef Sirloin Tip
New Posts  All Forums:Forum Nav:

Boneless Beef Sirloin Tip

post #1 of 9
Thread Starter 
Found a good deal on it at the store. What temp should I go to for slicing? Possibly for french dips. 135ish???? TIA.
post #2 of 9
Depends on how done you want it...

For french dip sammies, the meat is always well done at a restaraunt, but they do it that way for the masses.

Anyway, if you like rare to med/rare, 135* and rest...carryover will bring it closer to 140* before it starts to cool down inside, especially with a smaller cut.

Eric
post #3 of 9
135', allows you to reheat and still be moist.
post #4 of 9
Thread Starter 
Here's a quick Q-View of the sirloin roast from this weekend....

After a quick dip in some au jus......awesome french dip!!
post #5 of 9
Did some French Dip tonight also. Awesome. I will do that chunk 'o meat again. PDT_Armataz_01_37.gif

post #6 of 9
Thread Starter 
What cut of meat is that, Flash?
post #7 of 9
Flash did a sirloin tip roast too. I would definetly take it to about 135 like Ron said and you will be just fine.
post #8 of 9
What Ron said works for me too.
post #9 of 9

Looks good.  Dipping of the French is good also...

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Boneless Beef Sirloin Tip