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Sirloin Tri-Tip to Roast today

post #1 of 23
Thread Starter 
As some of you know, never done one of these. Found a nice one at Wal-Mart for $2.98 @ LB. This one is 6.85 Lbs. I know it's temp (shooting for 135º internal) not time I am looking for, but I would like a ball park idea on how long do members think it might take to get it done? So far I have heard 3, 4 and 6 hours (smoking at 225º).
Gonna have chicken wings on also and they will be the meal for tonight. The roast will go in the Fridge and get carved tomorrow.
post #2 of 23
When I do a 3lb tri tip it takes about 2-2.5 hours to get to 135 ish so I would said that if I was cooking a 6.85 one I would give about 5-6 hours.

Cant wait to see the qview of it.
post #3 of 23
I take mine from fridge season it then into the smoker and find that it takes right at an hour per lb. Its a thick cut and takes awhile.
post #4 of 23
6.85lbs? I've never seen a tri tip that large before. The standard size out here in the West seems to be 2.5-3.25 lbs. I take mine to 145 internal which runs approx. 1 1/4 hrs per lb @ 250 degree smoker temp. I'd like to see a pic of that monster. Quality eating for surePDT_Armataz_01_34.gif
post #5 of 23
Thread Starter 
Yeah and we don't get Flat Iron steaks here either PDT_Armataz_01_05.gif
I tried to read the package again, but the blood took out the text. I know it had Sirloin and Tip on it. Is there a difference between a Sirloin Tri-Tip and a Sirloin Tip Roast?
Got photo, will post later. I will not be slicing it till tomorrow though.

Edit: Starting to think it may be a Sirloin Tip Roast, but will have to wait until I go to Wal-Mart again. Sorry, I just haven't gotten it back together fully since losing the my little guy in my sig.
post #6 of 23
I believe you'll find its a sirloin tip roast in our area
post #7 of 23
I hear ya on the loss of the "little guy". Here's a chart on beef cuts, but I'm not so sure how well it shows up. Not very well as I can see on the preview. Maybe Pops can answer the question. I'm not familiar with flat iron steak either. They might call it something else. On the chart it's called a sirloin tri tip roast.

post #8 of 23
Beef tri-tip, med-rare (130-140) @225-250 should run you 2-3 hours.
post #9 of 23
Thread Starter 
Good news is I took a shot of it before taking it out of package.

Sirloin Tip. I believe that comes from the Round area. So no Tri-Tip. Hopefully it will still be good.

Spiced up.

Done at a time of 3 hours and 15 minutes. Around 220º smoker temp.
138º internal. Now wrapped in foil and in Cooler.

You guys figure I am OK on this? We like it medium rare.

Any special way to carve this?
post #10 of 23
That is certainly a different cut from what I was expecting.
post #11 of 23
Thread Starter 
I have a chart made by same place.
As to the Flat Iron, it may also be a Chuck Top Blade.
post #12 of 23
Really looking good, nice piece of meat...
post #13 of 23
I like more 128....LOL I make sandwiches all day long with that cut,,,,,
post #14 of 23
Here's one from an earlier smoke. The somewhat triangle shape is the tell tale sign. Flash, yours should be awesome & and make some delicious sammies.

post #15 of 23
Mikey, yours looks delicious so juicy and a nice smoke ring...PDT_Armataz_01_37.gif
post #16 of 23
Yep thats not a tri tip. The sirloin tip will make awesome sammies!
The temp is right where you want it for med rare,or for heating for openfaced hot roast beef sammies.
MMMMMMMashed potatos N gravy!!!!PDT_Armataz_01_12.gif We can't seem to get people to try Tri-tip up here in the eastern section of the US.Too bad its an awesome cut. The flat iron is a delicous cut of meat that can be used sooo many ways. Try it if you ever get the chance.
Later SOBPDT_Armataz_01_01.gif
post #17 of 23
You're right about the shape, but it does privide some great tasting meat when done low & slow, or grilled using red oak.
post #18 of 23
Thread Starter 
Carved this morning. Dang it would be nice to have a meat slicer. PDT_Armataz_01_05.gif

post #19 of 23
looks good!!!
post #20 of 23
Thats alittle smaller then the monsters I did awhile back they came in at 11 and 12 lbs. The biggest one smoked at 230 and it took about 5 hours and it was 140 or so when I pulled it and It was medium on the end and med rare to rare for the rest. Perfect for this household.
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