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12lb sirloin tip suggestions

nelgin

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Hi all,

First post here. My wife picked up a sirloin tip for me to grill and I'm not really sure how to approach this thing. It's a big lump of meat unlike brisket which is more flat and rectangular shape.

I'm obviously going to cook it by internal temperature, probably to about 165 in the center, but I don't want the edges to burn or for it to be under done in the center and over done towards the outside.

I will be using an electric smoker and it does my briskets nicely at 225F. So my questions are.
1. What temperature should I cook this 12lb beast
2. How long is it likely to take give or take a couple of hours so I can put it in to be ready for dinner time
3. How would I ensure cooking properly all the way through

Any other tips would be appreciated.
 

kruizer

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If you run it low and slow it should not burn and I would cook it till it is probe tender not by temp.
 

pops6927

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Internal Temperature Cooking Chart
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Learn how to read and use an Internal Meat and Cooking Thermometer.
Cooking thermometers take the guesswork out of cooking, as they measure the internal temperatures of your cooked meat, poultry, seafood, baked goods, and/or casseroles, to assure that a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cooked perfectly. Always follow internal cooking temperatures to be safe!

What is the Perfect Cooking Temperature for
Beef – Pork – Poultry – Fish and Seafood – Baked Goods?

Great cooks use a cooking thermometer as their guide – NOT a clock.

Internal-Temp-Chartsm.jpg A cooking or meat thermometer should not be a sometime thing. A cooking thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat, poultry, seafood, breads, baked goods, and/or casseroles to assure that a safe temperature has been reached and that harmful bacteria (like certain strains of Salmonella and E. Coli O 157:H7) has been destroyed. Foods are properly cooked only when they are heated at a high enough temperature to kill harmful bacteria that cause food-borne illness. Use it every time you prepare foods like beef, pork, poultry, roasts, hams, casseroles, meat loaves, egg dishes, and even your baked goods. If you don’t regularly use a thermometer, you should get into the habit of using one.
According to the U.S. Department of Agriculture, internal temperature is the only way to gauge whether food is sufficiently cooked. USDA research reveals that the “color test” can give consumers misleading information about the safety of the foods they are preparing, since cooked color varies considerably. For example, freezing and thawing may influence a meat’s tendency to brown prematurely.
Thermapen-Mk4-100x100.jpg
This is the type of cooking and meat thermometer that I prefer and use in my cooking.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Internal Temperature Chart:
The following Internal Temperature Cooking Charts are a work in progress. I have been researching and testing recipes for many years to come up with the perfect cooking and baking internal temperatures. Remember – Great cooks use a cooking thermometer as their guide – not a clock. I welcome any help, suggestions, and advice that you could contribute on internal cooking temperatures. Please e-mail me (just click on the underlined): Linda Stradley. Thank you in advance for your help!
Beef, Veal, and Lamb Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures

For roasts of lamb, beef, or veal: place the thermometer midway inside the roast away from bone.
Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees F. to 10 degrees F. internal temperature. So, pay attention to how long you let the cooked meat sit before serving.
Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.



Roasts – Steaks – Chops
Degree of DonenessInternal Core TemperatureInternal Description
Extra-rare or Blue (bleu)80 to 100 degrees F
26 to 38 degrees C
deep red color and barely warmfeels soft and squishy
Rare120 to 125 degrees F
49 to 51 degrees C
center is bright red, pinkish toward the exterior portion, and warm throughoutsoft to touch
Medium Rare130 to 135 degrees F
55 to 57 degrees C
center is very pink, slightly brown toward the exterior portion, and slightly hotyields only slightly to the touch, beginning to firm up
Medium140 to 145 degrees F
60 to 63 degrees C
center is light pink, outer portion is brown, and hot throughoutyields only slightly to the touch, beginning to firm up
Medium Well150 to 155 degrees F
65 to 69 degrees C
mostly gray-brown throughout with a hint of pink in the centerfirm to touch
Well Done160 degrees F and above
71 degrees C
steak is uniformly brown or grey throughoutfirm or hard to touch
Brisket165 to 175 degrees F
74 to 79 degrees C
If the meat pulls apart easily, the brisket is ready to serve.
Pot Roast180 degrees F
82 degrees C
If the meat pulls apart easily, the pot roast is ready to serve. Also called fork tender.
Ground Meat
Patties - Meatloaf - Meatballs
160 to 165 degrees F
71 to 74 degrees C
For hamburger patties, insert the digital food thermometer through the side of the patty, all the way to the middle .
<

Poultry Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures

Place the thermometer at the innermost portion of thigh and wing, and in the thickest part of the breast, checking the temperature at each of these locations.
Remember that the chicken will continue to cook after it’s removed from the heat and the internal temperature will rise about 5 to 10 degrees F. in the first few minutes it’s off the heat.
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Internal Core TemperatureInternal Description
Whole Chicken or Duck



160 to 165 degrees F.
71 to 74 degrees C.


Insert it in the inner thigh area near the breast of the bird, but not touching the bone. Cook until juices run clear
Dark meat160 to 165 degrees F.
71 to 74 degrees C.
Breast meat160 to 165 degrees F.
71 to 74 degrees C.
Thighs, Wings, and Legs160 to 165 degrees F.
71 to 74 degrees C.
Whole Turkey - Oven Roasted Turkey

Deep Fried or Cajun Fried Turkey
165 degrees F.
74 degrees C.

170 degrees F. (in the breast)
76 degrees C.
Juices run clear and leg moves easily.
Ground Poultry
(Chicken and Turkey)
160 to 165 degrees F.
71 to 74 degrees C.
For patties, insert the digital food thermometer through the side of the patty, all the way to the middle.
Turkey Stuffing
(cooked alone or in turkey)
165 degrees F.
74 degrees C.
For the stuffing inside of a turkey, duck, or chicken: place the thermometer to the center of the stuffing.
Showing 1 to 8 of 8 entries
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Pork Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures

Place the thermometer midway inside the roast away from bone. Remember that the pork will continue to cook after it’s removed from the heat and the internal temperature will rise about 5 to 10 degrees F. in the first few minutes it’s off the heat.
Roasts – Steaks – Chops
Internal Core TemperatureInternal Description
Medium140 to 145 degrees F.
60 to 63 degrees C.
pale pink center
Well Done160 degrees F. and abovesteak is uniformly brown throughout
Pork ribs

Pork shoulders

Brisket
180 to 200 degrees F.
82 to 93 degrees C.

195 to 200 degrees F.
90 to 93 degrees C.


195 to 200 degrees F.
90 to 93 degrees C.
Pale white to tan. Cooked medium to well done
Sausage
Raw Sausage160 degrees F.
71 degrees C.
no longer pink
Sausage (pre-cooked)140 degrees F.
60 degrees C.
Ham
Raw Ham160 degrees F.
71 degrees C.
Pre-cooked Ham140 degrees F.
60 degrees C.


Fish and Seafood Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures


Internal Core TemperatureInternal Description
Fish
Whole - Steaks - Fillets
Fish is slightly translucent and flakes easily,
Salmon130 to 135 degrees F.
54 to 57 degrees C.
Salmon has almost do collagen. This means it will start to lose moisture more quickly than beef.
Halibut -Cod- Red Snapper- Sea Bass-Tilapia130 to 135 degrees F.
54 to 57 degrees C.
Trout135 to 140 degrees F.
57 to 60 degrees C.
Tuna - Swordfish - Marlin125 degrees F.
51 degrees C.
Cook Tuna until medium-rare (do not overcook or the meat will become dry and lose its flavor)
Ahi Tuna (Sashimi grade)115 to 120 degrees F.
46 to 49 degrees C.
Ahi Tuna is most often served rare or seared rare. This is because the longer you cook it, the more flavor and moisture it loses. Sashimi grade tuna has been flash frozen to kill any parasites.
Shrimp120 degrees F.
49 degrees C.
Cook until medium-rare and the shrimp just start to turn pink (do not overcook or the shrimp will become dry and lose its flavor).
Medium-size, boiling3 to 4 minutes
Large-size, boiling5 to 7 minutes
Jumbo-size, boiling7 to 8 minutes
Lobster145 degrees F.
62 degrees C.
Place thermometer in the tail to check the internal temperature. Lobster requires a high temperature than other fish since its muscle fibers are longer and require more heat to shrink.
Boiled or Steamed, whole Lobster145 degrees F.
62 degrees C.
Grilled Lobster145 degrees F.
62 degrees C.
Baked, Grilled or Broiled Lobster Tail - each140 degrees F.
60 degrees C.
Shell cut - piggyback lobster tail (lobster meat is exposed).
Scallops120 degrees F.
49 degrees C.
Sear, bake, or broil each side for approximately 4 minutes or until an instant-read cooking or meat thermometerinserted into their centers reach 115 degrees F. Remove from heat. The carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees F. They should also have lost their translucence and turn opaque.
Clams - Mussels - OystersCook clams, mussels, and oysters until their shells just open. Throw away the ones that do not open.
Crab Cakes150 to 155 degrees F.
65 to 68 degrees C.


Baked Goods Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures


Internal Core TemperatureInternal Description
BreadsInsert the thermometer from the side of the bread. If the bread is in a loaf pan, insert it just above the edge of the pan directing it at a downward angle.
Quick Breads (Breads, Muffins and Cornbread)200 degrees F.
93 degrees C.
Yeast Breads200 to 210 degrees F.
93 to 99 degrees C.
Soft Breads/Dinner Rolls180 to 190 degrees F.
82 to 88 degrees C.
Scones200 degrees F.
93 degrees C.
Sourdough BreadsSourdough Breads200 to 210 degrees F.
93 to 99 degrees C.
Cinnamon Rolls190 to 200 degrees F.
87 to 93 degrees C.
Water temperature to add yeast105 to 115 degrees F.
41 to 46 degrees C.
Cakes - Cupcakes205 to 209 degrees F.
93 to 98 degrees C.
Insert thermometer in the center of the cake.
Carrot Cake205 to 209 degrees F.
93 to 98 degrees C.
Remember: The cooking process continues even after you remove the cake out of the oven. As the cake cools, the residual heat on the surface slowly penetrates to the middle.
Clafouti (with fruit)160 degrees F.
71 degrees C.
Devil's Food Cake - Red Velvet Cake205 degrees F.
93 degrees C.
Molton Chocolate Cakes160 degrees F.
71 degrees C.
Pound Cake210 to 212 degrees F.
99 to 100 degrees C.
Tres Leches Cake, Three-Milk Cake200 degrees F.
93 degrees C.
Upside-Down Cakes190 to 200 degrees F
88 to 93 degrees C.
CheesecakeWhen the internal temperature of a cheesecake rises beyond 160 degrees F. (71 degrees C.) while baking, it will always crack. To prevent this from happening, Take it out of the oven when the cheesecake reaches 150 degrees F. (65 degrees C.) at the center to avoid over baking.
PiesInsert thermometer a couple inches in from the edge of the pie.
Chocolate Cream Pie165 degrees F.
74 degrees C.
Custard Pie - Cream Pies170 to 175 degrees F.
76 to 79 degrees C.
Bake until the custard has set around edges but jiggles slightly in the center when tapped on the side with a wooden spoon.
Fruit Pies (Blueberry, Blackberry, etc.)175 degrees F.
79 degrees C.
Fruit pies should be juicy and bubbling all over, especially in its center. The pie needs to bubble if it contains a starch thickener, otherwise the starch is not going to thicken.
Pecan Pie200 degrees F.
93 degrees C.
Pumpkin Pie175 degrees F.
79 degrees C.
Sweet Potato Pie175 degrees F.
79 degrees C.
Meringue Pies160 to 165 degrees F.
71 to 74 degrees C.
Puddings and Custards:Insert thermometer in the centers. Begin checking temperature about 5 minutes before recommended time.
Bread Pudding160 degrees F.
71 degrees C.
Creme Brulee170 to 175 degrees F.
76 to 79 degrees C.
Baked Custard (Old Fashion)160 degrees F.
71 degrees C.
Flan170 to 175 degrees F.
76 to 79 degrees C.
Candy or Sugar Syrup Temperature
Fahrenheit and Celsius Cooking Temperatures

When using a temperatures specified below are for sea level. At higher altitudes, subtract 1° F from every listed temperature for each 500 feet above sea level.

Internal Core TemperatureDescription:
Thread Stage230 to 235 degrees F.
110 to 112 degrees C.
Syrup and Binding agent for fruit pastes:
A spoonful of sugar drizzled over a plate forms a fine, thin thread. This stage makes a syrup, not a candy.
Soft-ball Stage235 to 240 degrees F.
112 to 116 degrees C.
Fudge, Fondant, Creams, Penuche, Maple, etc:
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.
Firm-ball Stage244 to 248 degrees F.
118 to 120 degrees C.
Caramels and Divinity:
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape, but it still sticky, when pressed with your fingers.
Hard-ball Stage250 to 266 degrees F.
121 to 130 degrees C.
Taffy and Marshmallows
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape but is pliable.
Soft-crack Stage270 to 290 degrees F.
132 to 143 degrees C.
Butterscotch and Toffee:
When a small amount of sugar syrup is dropped into very cold water, it scan be stretched between your fingers and separates into hard but not brittle threads.
Hard-crack Stage300 to 310 degrees F.
149 to 154 degrees C.
Brittles and Lollipops:
When a small amount of sugar syrup is dropped into very cold water, it will solidify but will separates into hard brittle threads.
Light Caramel Stage320 to 335 degrees F.
160 to 170 degrees C.
Glazes, coating agent
Poured onto a white plate the syrup will be honey-golden in color.
Dark Caramel StageUp to 350 degrees F.
177 degrees C.

Watch carefully as any temperature above 350 degrees F. begins to burn the sugar and it will develop a bitter, burnt taste.
Glazes, coating agent
Poured onto a white plate the syrup will be deep reddish amber in color
Vegetables Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures

Internal Core TemperatureDescription
Baked Potato210 to 212 degrees F.
98 to 100 degrees C.
Potatoes are done if tender when pierced with a fork and the internal temperature reached.
Boiled Whole Potato200 degrees F.
93 degrees C.


Water Temperature Chart (at sea level):
Fahrenheit and Celsius Cooking Temperatures

Check out my articles on How To Boil Water – Boiling Points of Water and Poaching vs. Simmering vs. Boiling.

Internal Core TemperatureDescription:
Tepid Water85 to 105 degrees F.
29 to 40 degrees C.
Water is comparable to the temperature of the human body.
Warm Water115 to 120 degrees F.
46 to 48 degrees C.
Water is touchable but not hot.
Hot Water130 to 135 degrees F.
54 to 57 degrees C.
Water too hot too touch.
Poach160 to 180 degrees F.
71 to 82 degrees C.
Poaching is “to cook an item by submerging it in a liquid that is just barely simmering.” Poaching is not a rolling boil. Poaching, compared to boiling, is a much gentler technique.
Simmer185 to 200 degrees F.
85 to 93 degrees C.
A simmer is sometimes called a “gentle boil.” Small bubbles periodically rise to the surface – the gentler and slower the bubbles, the lower the temperature.
Low Simmer180 degrees F.
82 degrees C.
Slow Boil205 degrees F.
96 degrees C.
There is more movement and noticeably larger bubbles than simmering.
Rolling Boil212 degrees F.
100 degrees C.
The water is rolling, bubbling, and steaming.
High Altitude: Each 500 foot increase in altitude will cause a drop of approximately one (1) degree in the boiling point.
Misc.Internal Temperature Chart:
Fahrenheit and Celsius Cooking Temperatures


Internal Core TemperatureDescription
Casseroles and Leftovers165 to 175 degrees F.
74 to 79 degrees C.
Insert thermometer in the center.

Some times the 165 degrees F. temperature only warms the casserole, and may not be not enough for you. Then continue until 175 degrees F. is reached.
Sauces using eggs:

Hollandaise Sauce
160 degrees F.

150 degrees F.
As raw eggs carries a risk of salmonella infection. Heat the sauce to 160 degrees F. on your digital thermometer to kill bacteria.
Egg Dishes

Sauces using eggs:
160 degrees F.
71 degrees C.
When eggs are part of the recipe it is necessary that the internal temperature of the baking item reach at least 160 degrees F. (71 degrees C.) in order to kill any dangerous bacteria.
Egg Nog and Ice Cream Custard160 to 165 degrees F.
71 to 74 degrees C.






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nelgin

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Joined Jul 7, 2020
OK, and the point of that was.....? I said I will be cooking by internal temperature which would imply I have a thermometer that records internal temperature. I was asking about a very specific chunk of beef in the hopes someone would share personal experience.
 

pops6927

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Roasts – Steaks – Chops
Degree of DonenessInternal Core TemperatureInternal Description
Extra-rare or Blue (bleu)80 to 100 degrees F
26 to 38 degrees C
deep red color and barely warmfeels soft and squishy
Rare120 to 125 degrees F
49 to 51 degrees C
center is bright red, pinkish toward the exterior portion, and warm throughoutsoft to touch
Medium Rare130 to 135 degrees F
55 to 57 degrees C
center is very pink, slightly brown toward the exterior portion, and slightly hotyields only slightly to the touch, beginning to firm up
Medium140 to 145 degrees F
60 to 63 degrees C
center is light pink, outer portion is brown, and hot throughoutyields only slightly to the touch, beginning to firm up
Medium Well150 to 155 degrees F
65 to 69 degrees C
mostly gray-brown throughout with a hint of pink in the centerfirm to touch
Well Done160 degrees F and above
71 degrees C
steak is uniformly brown or grey throughoutfirm or hard to touch
Brisket165 to 175 degrees F
74 to 79 degrees C
If the meat pulls apart easily, the brisket is ready to serve.
Pot Roast180 degrees F
82 degrees C
If the meat pulls apart easily, the pot roast is ready to serve. Also called fork tender.
Ground Meat
Patties - Meatloaf - Meatballs
160 to 165 degrees F
71 to 74 degrees C
For hamburger patties, insert the digital food thermometer through the side of the patty, all the way to the middle .
<
 

pineywoods

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Many of us have found sirloin tip roasts don't have enough fat content to take to the temp required for pulling for pulled pork. What I like to do with them is just add salt, pepper, garlic, and maybe a little onion powder and smoke it until the internal reaches about 130 then pull it let it rest. Slice it thin and it makes great sandwiches either hot or cold
 

smokerjim

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to stop edges from burning you could wrap it when you get enough smoke on it, maybe add a little liquid. you could also cut it in half before cooking.
 

SmokinVOLfan

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I have smoked them several times but never done one that big before. You could smoke the thing whole or cut it in half into two roasts. Use butchers twine to tie up uniformly. Can also slice it into steaks or use it for fajita meat as well.

If you are smoking it whole I would suggest to smoke it to 115-120 and then turn your grill up as high as it will go and sear the crap out of it. Pull about 125 and let it rest. Slices beautifully!
 

SmokinAl

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Many of us have found sirloin tip roasts don't have enough fat content to take to the temp required for pulling for pulled pork. What I like to do with them is just add salt, pepper, garlic, and maybe a little onion powder and smoke it until the internal reaches about 130 then pull it let it rest. Slice it thin and it makes great sandwiches either hot or cold
Piney hit the nail on the head, rare to med rare & thin sliced.
Awesome sammies.
 

nelgin

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Joined Jul 7, 2020
Thanks for the suggestions. That's going to make a lot of sandwiches! I was hopefully going to have some with mash spuds and carrots. I don't have butchers twine so I'd have to see if I can track some down. I couldn't find peach butchers paper locally so I got some from Amazon. I was surprised by how different my brisket turned out compared to when wrapped in foil.
 

pineywoods

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Open faced maybe with a little gravy on it and the mashed taters might be pretty good
 

Bearcarver

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Hi all,

First post here. My wife picked up a sirloin tip for me to grill and I'm not really sure how to approach this thing. It's a big lump of meat unlike brisket which is more flat and rectangular shape.

I'm obviously going to cook it by internal temperature, probably to about 165 in the center, but I don't want the edges to burn or for it to be under done in the center and over done towards the outside.

I will be using an electric smoker and it does my briskets nicely at 225F. So my questions are.
1. What temperature should I cook this 12lb beast
2. How long is it likely to take give or take a couple of hours so I can put it in to be ready for dinner time
3. How would I ensure cooking properly all the way through

Any other tips would be appreciated.


Here's what I did with a 7.88 pound Sirloin Tip.
This will show you "Step by Step", and answer all your questions:
Rare Roast Beef (Smoked for Sammies)

Bear
 

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