elk sirloin tip roast

Discussion in 'Wild Game' started by newsmokerky, Mar 29, 2015.

  1. newsmokerky

    newsmokerky Fire Starter

    I plan to smoke a sirloin tip elk roast weekend after Easter.  Rub suggestions, hints, tips, anything at all would be appreciated.  Thus far, I have smoked chicken(bad), 2 boston butts (both were wonderful), and a half wild turkey breast(awesome).  I am thinking I want to slice the elk, but am open to suggestions.  Thanks for any help.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    This is my favorite thing to do with Beef Sirloin Tip (Below).

    If I had an Elk Sirloin Tip, that could even be better:
  3. newsmokerky

    newsmokerky Fire Starter

    That looks great, and sounds simple enough.  I don't have Montreal steak seasoning.  Is it spicy?  
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you noticed, none of us like the Montreal crap.

    We all agreed it tasted like salty cardboard.

    I scraped all I could off.

    I would go with Worcestershire "Thick"---Then CBP, Garlic Powder, and Onion Powder.

    If you can't find Worcestershire "Thick"----Use Lea & Perrins Bold Steak Sauce (Same thing---New name)

  5. newsmokerky

    newsmokerky Fire Starter

    What is CBP?  I'm a big fan of Durkee steak dust.  Ever used it?  It's great on beef, deer, and elk.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Cracked Black Pepper = CBP

    I never had the Durkee Steak Dust, but it sounds good.

    The Sauce is basically spread on the meat first, after rinsing & patting dry. That gives the CBP, & powders something to stick to.


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