Chuck roast, or Sirloin tip..

[steve knight]

It's the first beef cook of 2013,..since my family perceives brisket as dry & tough, It looks like it'll either be Chuck roast or Sirloin tip..the Chuck roast always seem too fatty to me, and the Sirloin tip although much leaner, seems like it would dry out...your thoughts?

 

[pgsmoker64]

Sirloin tip?  Tri tip or sirloin roast?

I love a chuckie...did one last night in the oven...braised in red wine and beef stock til it was fall apart tender.

If you are talking tri tip then try a reverse sear.  Smoke to an IT of about 115 or so, then throw it on a hot grill for about 2-3 minutes on each side, rest, slice, and serve.  It will be among the best beef you have ever eaten.  Your preference on seasonings but I like to keep it simple.

Bill

 

[steve knight]

Sorry I meant to say Sirloin roast...I've gotten mixed signals for the IT on a Chuckie ones says 135, another say 200
 

 

[pgsmoker64]

200 for a chuckie in my opinion!  I like them falling apart and 200 IT does the trick.  135...not for a chuckie...just too much internal fat.  135 might not be bad for the sirloin roast, especially if you want to slice it thin for sammiches!

Bill

 

[rdknb]

I agree on 200 on the chuckie,  Here is a newsletter article from Jeff on smoking a chuck roast

http://www.smoking-meat.com/january-2011-smoking-a-chuck-roast

 

[fpnmf]

My vote is sirloin tip roast..better than a chuckie any day!!!!

Here is the last one I did..and have done several just like this...

http://www.smokingmeatforums.com/t/137805/sirloin-tip-roast

   Craig

 

[seenred]

I'm thawing a chuckie for a Sunday morning smoke myself.  I like to take a chuckie to an IT of about 190*. 

 

[budster]

Glad I stopped by today. Got a chuckie seasoned and in the fridge. Tomorrow it goes on my makeshift smoker....an old Webber with the gas parts ripped out. Look for pic's tomorrow. 200 degrees internal it is for meat.
 

 

[steve knight]

190 it is...Haven't tried injecting yet, but I'll definitely be marinating in worsty sauce &  a bit of red wine as far as the rub, I'm keeping it simple...SPOG, & maybe a touch of Parika...the prevailing wisdom I've seen is to foil for the last hour or so, anyone else have any thoughts?
 

 

[seenred]

190 it is...Haven't tried injecting yet, but I'll definitely be marinating in worsty sauce &  a bit of red wine as far as the rub, I'm keeping it simple...SPOG, & maybe a touch of Parika...the prevailing wisdom I've seen is to foil for the last hour or so, anyone else have any thoughts?
 

I usually foil a chuckie at around 160-165* IT.  Its better to monitor IT and worry less about times.  Every different piece of meat will reach temps at their own speeds.