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sirloin tip roast

post #1 of 7
Thread Starter 
I've got a sirloin tip roast that I'm planning on smoking, I have to cut this in half, due to the fact that half my family likes to eat well done meat ( shoe leather ), while me and the other 2 like it to be medium rare, so what I'm looking for our some temps for both, and roughly time so I know when to start them, I'm planning on doing this tomorrow, also I'm planning on seasoning w/ kosher salt, cbp, and some minced onion, and placing whole cloves of garlic inside roast, if anyone has any other suggestions, I'd appreciate it biggrin.gif
post #2 of 7
I just did a bottom round for french dips this weekend. I used CBP, garlic powder, onion powder and salt as the seasonings. I also wanted a more traditional tasting roast beef so I used my Weber kettle with charcoal instead of the smoker, but that won't change the temps.

Did a quick sear on all sides before putting in a roasting pan (with an onion and a beer) and moving to indirect heat. I let mine roast uncovered (pan uncovered, grill was covered) until it reached 145 degrees and pulled off to let rest in foil for an hour. Temp may have gotten to 150 while resting, but was perfect... the only thing that could have been better was having my old slicer to get it super thin. But none-the-less, 135 will get you a medium rare piece of beef.... 160 will be plenty done for those that don't like any pink.
post #3 of 7
I did one of these this weekend. it was a 5 pounder. I cooked it just like I would a Chuckie and it turned otu great
post #4 of 7
I would cook it to 200 and pull, then everybody will be happy!
post #5 of 7
Thread Starter 


Thanks for the tips, I'll be sure to post the qview
post #6 of 7
I cook it at 250 and take it off when the meat temp hits 138, let it rest for 20-30 min. and it usually rises to 141-142. It's a very nice medium rare at that point. I have a slicer and slice it thin for sammies.... Still have some in the fridge now. Sirloin tip makes a GREAT roast beef. I guess it usually takes about 45 minutes per pound, if I remember correctly.
post #7 of 7
Thread Starter 


I was looking for a time line, so I know when to start it, I'd like to have it done by 3 p.m., so 45 min a pound, sounds good
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