1st Beef Sirloin Roast

[snowcapn]

So, I'm cleaning out the freezer and I found a "beef round sirloin tip roast"
I'll use my normal rub and all that stuff. I was wondering if anyone out there had any tricks or tips.
Any input would be appreciated

 

[pineywoods]

Just me but I like to inject some creole butter or something in them

 

[ronp]

I just did a London Broil the other day maybe this will help answer some questions. If you like your meat rare, medium rare, pull between 130' - 140' is what I did I think. I marinated mine.

Here is the link, good uck!
http://smokingmeatforums.com/forums/...threadid=18379

 

[davenh]

Hi Snow...I'll toss another link at ya

. I did the same kind of roast. It was cooked similar to Ron's LB.

http://www.smokingmeatforums.com/for...007#post179007

 

[sumosmoke]

I've also done a sirloin tip roast and it turned out really well. Seared it prior to putting on the smoker and it turned out really juicy. I like my meat a little more "done" than most so I pulled at an internal temp of 160 and let it sit for an hour before slicing. Good stuff, will definitely do it again!

Good luck, and let's see some qvue with whatever fate that sirloin tip faces!!