Advice on Sirloin Tip Roast and London Broil

[nomad_archer]

So I plan on doing a London Broil and Sirloin Tip Roast on the WSM tomorrow. I have yet to smoke any beef and I'm not quite sure where to start as far as temp, seasoning, and estimated cook time. I say estimated cook time because I need to plan appropriately if this will take 10hrs versus 3-5hrs.

I am thinking about seasoning the night before with SPOG and using hickory. But any advice on seasoning and cook temps would be greatly appreciated.

 

[sawhorseray]

The seasoning and wood sounds just fine to me, hard to go wrong with straight SPOG on beef. My last tip roast I used Montreal Steak Seasoning after brushing on some A1, that works too. I went at 225º using apple wood in my Pro 100, took just over five hours. RAY

Tip Roast on the Pro 100

Having neglected the Pro 100 in place of the new weber kettle and stick burner I all of a sudden had a yearning for a French dip sanny. Went to Sam's and picked up a sirloin tip roast along with some Montreal Steak Seasoning Made a 50-50 mix of A1 and L&P, brushed it all over, then a thorough...

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[fivetricks]

Not sure how big your tip roast is, but neither of those cuts typically take very long to smoke.

My personal recommendation would be to use mesquite if you've got it, but not everyone likes mesquite.

 

[nomad_archer]

Not sure how big your tip roast is, but neither of those cuts typically take very long to smoke.

My personal recommendation would be to use mesquite if you've got it, but not everyone likes mesquite.

I don't have mesquite but its on my shopping list next time I see it in the store.

 

[SmokinVOLfan]

I smoked a sirloin tip roast a couple weeks ago and used SPG and rosemary. Used hickory and took it to 125. Let it rest and then slice.

I like to do London broils a little different. Stab with a fork each side about 100 times and throw on some unseasoned meat tenderizer. I like using worshy sauce, SPG and let it sit in the fridge for at least an hour. Get the grill as hot as possible and sear both sides then sit it indirect or on top rack of grill until it hits 125. Slice super thin like a brisket. Here are a couple pics.

 

[sawhorseray]

I smoked a sirloin tip roast a couple weeks ago and used SPG and rosemary. Used hickory and took it to 125. Let it rest and then slice.

I like to do London broils a little different. Stab with a fork each side about 100 times and throw on some unseasoned meat tenderizer. I like using worshy sauce, SPG and let it sit in the fridge for at least an hour. Get the grill as hot as possible and sear both sides then sit it indirect or on top rack of grill until it hits 125. Slice super thin like a brisket. Here are a couple pics.
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Wow, that looks to be just beyond perfect! RAY

 

[nomad_archer]

Verdict is in. The London broil was delicious. Tip roast today

 

[SmokinAl]

Looks fantastic!
Nice work!
Al