Boneless Beef Sirloin Tip

[pimpzilla]

Found a good deal on it at the store. What temp should I go to for slicing? Possibly for french dips. 135ish???? TIA.

 

[forluvofsmoke]

Depends on how done you want it...

For french dip sammies, the meat is always well done at a restaraunt, but they do it that way for the masses.

Anyway, if you like rare to med/rare, 135* and rest...carryover will bring it closer to 140* before it starts to cool down inside, especially with a smaller cut.

Eric

 

[ronp]

135', allows you to reheat and still be moist.

 

[pimpzilla]

Here's a quick Q-View of the sirloin roast from this weekend....

After a quick dip in some au jus......awesome french dip!!

 

[flash]

Did some French Dip tonight also. Awesome. I will do that chunk 'o meat again.

 

[pimpzilla]

What cut of meat is that, Flash?

 

[mballi3011]

Flash did a sirloin tip roast too. I would definetly take it to about 135 like Ron said and you will be just fine.

 

[richoso1]

What Ron said works for me too.

 

[smokey mo]

Looks good.  Dipping of the French is good also...