Another Round Of Sirloin Tip Roast Pastrami

Discussion in 'Beef' started by solaryellow, Jul 19, 2011.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    As promised, no cell phone pix this time. Picked up 3 sirloin tip roasts all around 10 lbs each and let the good times roll.

    My muffin-top Tractor Supply bucket worked well for this.


    Getting the coriander/black pepper/garlic rub on.


    8 hours of smoke and 1 day of resting in the fridge later:



  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    wow, that looks fantastic great Job.

    I like using sirloin Tips for Corned beef and Pastrami

    allot leaner and less waste.

    how long did you cure them?
  3. solaryellow

    solaryellow Limited Mod Group Lead

    I agree 100%. They were in the brine for 10 days after pumping them with 10% (closer to probably 8 or 9% after it finished leaking back out) of their weight.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have always used brisket, but I have to try sirloin tip.

    It looks delicious!
  5. solaryellow

    solaryellow Limited Mod Group Lead

    I have as well but then I started comparing the cost of using brisket vs sirloin tip roast and after trimming brisket was much more expensive. And then there is the time savings of not having to trim a bunch of packer briskets. [​IMG]
  6. That looks great solar. A lot of time the sir tips go on sale for 3 bucks a pound or so. I can see how it ultimately would be more cost effective than a brisket at 2.18 a pound. May I ask what you paid for your meat?
  7. solaryellow

    solaryellow Limited Mod Group Lead

    Case price was $2.78/lbs.
  8. venture

    venture Smoking Guru OTBS Member

    Excellent!  I have been wanting to try pastrami with a silver side roast, as I understand the aussies do for corned beef. 

    When you count in the waste from the brisket and the leaner quality of the round or sirloin tip, I don't think cost would be a major factor.

    Good luck and good smoking.
  9. bamafan

    bamafan Smoking Fanatic OTBS Member

    Looks good. I think you should bring some down next spring for the gathering so I can try it before I fall asleep![​IMG]
  10. It looks mighty good. Will make great sandwiches.
  11. man I gotta try this  - hopefully soon. looks great.
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks yummy
  13. So, I'm assuming (and I know how dangerous that is) that you "hot smoked" to a "cooked" temp? I guess what I'm asking is details about cook temp and final target internal temp.

    I cook a lot of que and am getting used to a kinder/gentler way of cooking!!

    Looks fantastic, by the way. I see where the economy of a leaner cut of meat could pay off.
  14. solaryellow

    solaryellow Limited Mod Group Lead

    Your assumptions are exactly right. I smoked it over oak @ 235* until the internal temp hit 160*. They were then foiled so they could rest for a couple hours and then stuck in the fridge overnight before slicing. The meat is very tender and I don't feel it needs to be steamed before serving.
  15. Kewl! Thanks for the clarification. [​IMG]
  16. shtrdave

    shtrdave Smoking Fanatic

    Where can I find the first steps or the beginning of the pastrami journey, the local market I usually by meat from has them for 2.49 pound.
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    nice Joel.....................................[​IMG]
  18. sunman76

    sunman76 Master of the Pit

    man that looks great
  19. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Great job there Joel. I really like the sirloin tips for many things so I guess it would be fine for some corned beef but I don't know about the pastrami the fat just gives it that flavor that really makes it for me. Then your not me or do you even look like me. Great Job anyway.
  20. solaryellow

    solaryellow Limited Mod Group Lead

    It is fairly simple. I use a bastardized version of Ruhlman and Polcyn's pastrami recipe from their book Charcuterie. Because of the size of the sirloin tip roasts I inject them with 10% of the meat's weight in brine (which includes cure #1). I put them in a 5 gal bucket lined with a 20 gal ziploc bag along with the rest of the brine. You will need to make at least 2 gallons of brine to submerge 3 roasts but a gallon is more than adequate for a single roast. I then place them in one of my garage fridges for 2 weeks. The curing process is done long before that 2 weeks is up but the flavor I get from letting it soak in the brine that long is more than worth it.

    Thanks for all the compliments guys!
    Last edited: Jul 27, 2011

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