Sirloin Tip - Roast Beef Sandwiches QView

flbobecu

Smoking Fanatic

Original poster

May 11, 2010

306

11

Down South

• May 28, 2010

• #1

Hey guys, first time going a sirloin tip for roast beef sandwiches. It turned out great - except I was battling some really bad wind and it didn't make for an easy cook. Not bad for my first tip, or the condition I was given. 

I smoked this yesterday afternoon - used some Baxters' Original wood - Pecan and one chunk of Peach. Fantastic wood, by the way. 

Did a little experimenting with the "rub" - simple, and effective. I am not by the pantry where I stored the spices (still in the order I put them back), so I will post what I used in a little bit. 

What do you guys think!? It tasted fantastic to me and my taste buds...

On the tasty fresh Publix bread (topped with provolone)

Homemade coleslaw and my choice of beverage

I cooked until an IT of about 147, per a thread I read about IT for sirloin tips. I think maybe 144 would be perfect, but I'm not sure...

Comments? Suggestions? I'm open!

 

Last edited: May 28, 2010

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• May 28, 2010

• #2

Think I did about 140º internal. It was pretty good, but got even better when after a few days the wife made an au jus and warmed it just enough to run the sliced sirloin thru it. MAN, did it ever come out so tender. Much better than when we first cut it.

 

bayouchilehead

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Mar 18, 2010

394

12

Walker, Louisiana

• May 28, 2010

• #3

I would eat it, Looks real good!

 

flbobecu

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Original poster

Thread starter

May 11, 2010

306

11

Down South

• May 28, 2010

• #4

Thanks guys. 

Flash, do you have the recipe for the Au Jus? I'd like to try some for sure! 

 

mballi3011

Gone but not forgotten. RIP

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SMF Premier Member

Mar 12, 2009

14,477

58

• May 28, 2010

• #5

I try to keep some sirloin tip roast beef sliced and in the freeze at all times around. Here and I have a couple more in freezer awaiting the smoker to. Now I to take mine to 140°ish or so and then that leaves it alittle medium on the outside and rare on the inside. First we eat it sliced thick for dinner. Now it does get even better after a couple of days in the refrig. Then throw it into the freezer for a hour or so and then slice it thin for sammies.

 

wingman

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SMF Premier Member

Dec 18, 2009

558

21

Tacoma, WA

• May 29, 2010

• #6

Oh man! That there is some tasty looking beef.

 

treegje

Master of the Pit

Oct 12, 2009

2,147

16

Belgium

• May 29, 2010

• #7

Yummy looking' eats

 

rc1991

Smoke Blower

Mar 28, 2010

124

14

Pacific Northwest

• May 29, 2010

• #8

Wow that looks excellent! I definitely need to get around to trying one of those!

 

corn cob

Meat Mopper

Mar 30, 2010

204

24

Small Town, Mississippi

• May 29, 2010

• #9

Lookin good!

 

flash

Smoking Guru

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Mar 30, 2007

5,280

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Chiefland/Cedar Key, Fl

• May 29, 2010

• #10

FLbobecu said:

Thanks guys. 

Flash, do you have the recipe for the Au Jus? I'd like to try some for sure! 

Click to expand...

Well in a pinch you can get some from McCormicks or Knorr at the store, but you are suppose to use juices from the meat itself. Here is one you can try:

[h3]Ingredients[/h3]

• 1 cup beef drippings, from a baked roast, do not drain fat
• 15 ounces beef broth, canned
• 1/4 cup water, warm
• 1 tablespoon cornstarch
• 1/4 teaspoon Kitchen Bouquet
• 1/2 teaspoon Mrs. Dash onion and herb seasoning
• 1/2 teaspoon seasoning salt

[h3]Directions[/h3]

1. [h5] [/h5]In a small bowl, combine the water and cornstarch and whisk with a fork until the blend is completely dissolved. Set aside.
2. [h5] [/h5]In a large skillet, over medium heat, pour in the drippings, broth, Kitchen Bouquet, Mrs. Dash, and seasoned salt and bring to a boil. When it boils, whisk in the cornstarch and water mix and continue whisking until it thickens slightly and then remove from heat.
3. [h5] [/h5]Pour this sauce over any sort of cooked beef or use as a sauce over beef and noodles.
4. [h5] [/h5]NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.

 

flbobecu

Smoking Fanatic

Original poster

Thread starter

May 11, 2010

306

11

Down South

• May 29, 2010

• #11

Appreciate it! :)

 

kansasqueball

Smoke Blower

May 1, 2010

103

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Kansas City suburbs

• May 29, 2010

• #12

Good lookin' beefy eatin'!  Job well done!