I found a 5lbs Sirloin Tip Roast in my favorite section of the meat dept at my local grocery store, and couldn’t pass on it due to the price. I figured I’d smoke it just like a chuckie. I also grabbed a rack of spare ribs and some pinto beans while I was there.
Here’s the Sirloin Tip Roast….look at that price! It wasn’t even browning yet
Rubbed it with some Dijon. I wanted to see if I could tell any difference w/ the Dijon than regular yellow mustard. I didn’t
Rubbed it down with these three items. Cookshack lightly, heavy on the mesquite, and lightly w/ the Famous Daves Steak & Burger rub. Wrapped it up and threw it in the fridge for a few hours
Here’s the spares. They were’nt really on sale, but I found a really good looking rack
Membrane removing
St Louie’d them. I loved the looks of this rack. Tips cut up as well
Seasoned with my regular rub, and wrapped for the fridge
Here is something I tried for the first time…it was pork-burnt-ends. I diced up the trimmings from the spares and got all the cartiledge/bones out and cubed the meat into little pieces to cook like burnt ends to throw in with the beans when they were done
After a few hours had passed I took the sirloin tip out of the fridge, and injected it with this Tony Chacheres injectables. I hadn’t tried this one yet
All injected and ready for UDS
Here’s the Sirloin Tip Roast….look at that price! It wasn’t even browning yet
Rubbed it with some Dijon. I wanted to see if I could tell any difference w/ the Dijon than regular yellow mustard. I didn’t
Rubbed it down with these three items. Cookshack lightly, heavy on the mesquite, and lightly w/ the Famous Daves Steak & Burger rub. Wrapped it up and threw it in the fridge for a few hours
Here’s the spares. They were’nt really on sale, but I found a really good looking rack
Membrane removing
St Louie’d them. I loved the looks of this rack. Tips cut up as well
Seasoned with my regular rub, and wrapped for the fridge
Here is something I tried for the first time…it was pork-burnt-ends. I diced up the trimmings from the spares and got all the cartiledge/bones out and cubed the meat into little pieces to cook like burnt ends to throw in with the beans when they were done
After a few hours had passed I took the sirloin tip out of the fridge, and injected it with this Tony Chacheres injectables. I hadn’t tried this one yet
All injected and ready for UDS