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Sirloin Tip Roast for BBQ Sandwiches. Your input wanted.

post #1 of 13
Thread Starter 
Bought a 7# beef sirloin tip roast. The wife wanted me to make some bbq beef sandwiches with it. Not sliced, pulled. Should I treat this the same as doing a brisket? My smoking is limited to brisket, ribs, poultry and sausage so far.

Anyone have a favorite method that they like and wanna share? Will probably be doing it this weekend.

Thanks.
post #2 of 13
I just brought a tip home myself...

To pull it, you can smoke to 180*, then foil and brase it to 200*+, or smoke to 190-195* and foil, wrap in towels and rest in cooler for a few hours. Either way, you'll need to peak out a close to 200* for easier pulling, otherwise it's chopping time.

I prefer to brase after smoking, seems more reliable for me. Use whatever dry rub you like for brisket. I rub my roasts/briskets, let it rest a few minutes and repeat until I get a nice thick coating. The thicker the cut, the thicker I want the rub coating. Then, go straight to the smoker...no overnight fridge rest for me.

Eric
post #3 of 13
I'm sure a butcher will be along to shoot this theory full of holes very soon. But I'd be sure to do it low and slow and going for the 200*-205* range should be best as it's not a cut of meat that will benefit from being a rare cooked piece of meat. I think this may be a less fatty cut than say a chuck roast, so you'd benefit from adding liquid to the foil when you hit that step to keep it from drying out.

This is a handy little cheat sheet I found
http://www.cooksillustrated.com/imag...BeefRoasts.pdf
post #4 of 13
Not enough fat for pulling.

Smoke to 145 and rest. Slice thin for sammies.

YMMV icon_cool.gif
post #5 of 13
I have done several and I just use a good rub I like C'untry's boyz rub or old bay makes a good rub too. Then just smoke it like anything else about 230-250 till it gets to 140-145 for rare on the inside and med on the outside. Then just slice it as you want to. I do them all the time for sandwich meat and freeze it.
post #6 of 13
^^^ I was thinking the same thing. The reason a shoulder pulls so well at 205 degrees is because collagen is broken down to gelatin. This is not going to happen with a leaner cut of beef as far as i know.

You can however always chop the meat if that is the texture, consistency that you are looking for.
post #7 of 13
I have to agree with the others to lean for pulled beef but great for sliced roast beef sandwiches. I usually smoke them to 140 rest, cool, and slice thin
post #8 of 13
135' here and slice nice and thin.

No pulling on that cut, not enough fat and may turn into sawdust.biggrin.gif
post #9 of 13
I think folks are on the right track. I have used them for pulled beef (last time 2 weeks ago), but it was done with a braise. So finish it in a tasty liquid, covered and then it will pull.

I would smoke it and slice it.
post #10 of 13
I was thinking about that too, but it kinda seemed like cheating once it comes off the smoker to do additional cooking to it. I have to get past that mentallity.

I know a chuck roast will pull apart.... Ever seen one of them come out of a crock pot after a long hard day of simmerin? :)
post #11 of 13
Thread Starter 
Thanks for the input everyone. I was wondering about that, if this would be too lean for pulled beef. I bought it with the intent to make jerky as it was only 8 bucks, could not hardly pass it up. Wife wanted pulled beef but did not want the fat that a brisket had. Oh well. I think I will smoke it and slice it like has been suggested, and freeze the rest. Thanks again, can always count on people here for guidance.
post #12 of 13
That would make good jerky.
Good luck!
post #13 of 13
I trimmed mine up, sliced and put into a seasoning and cure for jerky. I didn't find much fat as stated above, when I separated the 2 main muscles and trimmed, it was mostly connective tissue to trim.

Smoking it for pulling would be difficult at best.

Eric
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