Need quick suggestions for how to cut an 11LB Sirloin Tip please...

Discussion in 'Beef' started by tri 5 ron, May 29, 2011.

  1. Hi All,

    Newby here, and need some help. I've made a few previous posts about my Somking ventures, and have been reading on some various threads.

     I have been tring for a few days to get some time to do my research, but unexpected issues have prevented that.

     Today, (actually right now), I find myself in a bit of a pickle. I am litterly firing up the smoker right now to do a whole chicken (24 hour brined with Cayenne powder and Basil in the brine),


    and an 11 pound Sirloin Tip...[​IMG]

    I could really use some help and suggestions as quickly as possible regarding cutting the Sirloin Tip, before going into the smoker.


    Should I just do the whole thing in one piece ?

    I'd like to do a 5 to 7 hour smoke on this.

    If you DO recommend cutting it up, how many pieces and in what direction ? (using the above pic for reference). Or, if it would be easier to just estimate the cuts in lbs. per cut, that would be fine too.

    I'm figuring a simple Salt, Pepper, and Garlic rub for the beef cuts.

    Thanks for helping out the newbie guys, I have very much enjoyed the forum so far, and look forward to becoming the  family "meat smoking guru" haha.

    Anyway, I am hoping some may reply quickly, as I am quite literaly hitting the submit button, and going to load the smoker box with mesquite chunks, (soaked) and fire up the burner.

     As soon as I start getting smoke,.... in she goes.
    Last edited: May 29, 2011
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    What is your question?

  3. sorry, I'm still learning the forum, and hit the submit button too soon.

    I have gone back and edited the original post.

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    5 to 7 hours is way too short for a normal (225˚) smoke to complete an 11 pound hunk of meat.

    Even for 2 pieces, 5.5 pounds each, that's pretty quick.

    Maybe cut them in half & run your temp at 250˚, instead of 225˚.

    Personally I wouldn't cut it in more than two pieces.

  5. solaryellow

    solaryellow Limited Mod Group Lead

    The sirloin tip roast works well for roast beef. I would leave it whole and use a simple rub consisting of salt, pepper, garlic powder, onion powder, and some type of chile powder (I prefer chipotle). Apply your rub, smoke to about 140* internal temp and then slice. That should easily fit in your 5 - 7 hour window.
    Last edited: May 29, 2011
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Shoot---My Bad---Thanks Solar!

    My old brain was in the wrong mode---Still thinking of a long smoke (to 205˚) on another current thread.   [​IMG]

    Solar's right, you should only be taking that thing to 135˚ or so.

    If you're going to slice it thin for Awesome Sammies anyway, it still wouldn't hurt to cut it in half to shorten the time.

  7. venture

    venture Smoking Guru OTBS Member

    That tip would have to be cut to fit into that short time frame in my estimation.  That is a very short time frame for most smokes.

    Good luck and good smoking.
  8. Ok, smoker is lit, and coming up to temp. Waiting for smoke box to kick in.

    i realize that 5 hours is pretty short time, and by no means is that a requirement. I have plenty of chunked Mesquite, and plenty of propane, so there is no problem for it to go 7 to 9 hours if necessary.

    I only threw out those time frames for some ideas towards cutting the Sirloin.

     I would like to do it in at least 2 pieces, possibly 3 or 4, just because I REALLY want maximum smoke penetration.

    My first few attempts at using the smoker have been pretty successful, and the meat was delicious.

     My family is rather "Carnivorous" haha, and I'm convinced my 10 year old daughter is part T-Rex. She starts salivating as soon as I light the smoker...

    (not to mention both dogs too), haha.

    anyway, thanks for the suggestions, and please keep them coming.

    2 piece ?

    3 piece ?

    4 piece ?

    I've got Cleaver in hand, and smoke should be starting in a few minutes.

    Tell me what you think,


  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    2 even pieces, as even as you can.

    Cutting it in too many pieces will get you more good smoked exterior, but you will lose some of the nice medium rare or rare (your call) interior. IMHO

    Last edited: May 29, 2011
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    If time isn't an issue, I would leave it whole.

      Just my 2¢
  11. solaryellow

    solaryellow Limited Mod Group Lead

    Leave it whole and don't cut it up. You don't need to and it will fit in your time frame just fine.
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    I would also stick a pan of beef broth under it no matter how many pieces you end up with. The broth will make for some amazing French Dip sandwiches.  I agree with Solar that it should be fine as a single piece.
  13. dpaus

    dpaus Newbie

    My favorite way to do those big roasts is to slice about 1/2 way through in about 3 places then put chopped garlic and pepper bacon in the sliced areas.

    Always a big hit when done that way.
  14. oops ! well too late on the Sirloin going in Whole.

    Her Highness,.... The Supreme Lord and Ruler,... All Powerful, All Wise, All Commanding,... (the Wife),

    has spoken.

    It got cut in half, long ways, and is still 2 pretty hearty sized chunks of meat.

    Gee, I wonder why I now have 2 VERY Attentive "Friends" standing by ????


    a simple rub of Salt , Pepper, Garlic, and Paprika is on, and waiting to go into the smoker.


    OK, it has now been almost an hour since lighting, and still no smoke yet.

    Burner is on high to get the smoker box going.

    I'm wondering if I messed up a bit here?


     When I loaded the smoker box, I left about a 1/4 to1/2" deep of charred wood in the bottom of the smoker box.

    I loaded the new Mesquite chunks on top of the charred remnants, packed them pretty tightly, and tapped down with my hand to have a minimum amount of Air Space between the wood chunks.

    I'm wondering if maybe the small amount of charred remnants, in the bottom of the box, is actually "Insulating" the chunks ?

    Possibly preventing the chunks to begin smoking ?

    Should I remove the box, get rid of the charred bottom layer, and reload ?

    The new wood chunks DID soak for about 4 hours yesterday, but then were drained, and left to sit all last night.
    Last edited: May 29, 2011
  15. raptor700

    raptor700 Master of the Pit OTBS Member

     That's what i would recommend
  16. I made the same choice.

    Box has been dumped, some dry small hickory chips added to bottom, (to get it going),

    and large mequite chunks reloaded.

    should get started smoking in no time now.

  17. africanmeat

    africanmeat Master of the Pit OTBS Member

  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---You really shouldn't have mentioned the time thing in the beginning, since you really had no time restraint. Now everyone who is still thinking of that time line is still telling you to keep it whole.

    I seem to be the only one who noticed your wanting more smoke penetration.

    You are correct---You will get more smoke on more area, if you smoke it in pieces, than you will in one piece.

    And don't forget the Qview!!!

  19. Haha, Thanks Bearcarver,

    Yeah, the time frame was not really necessary I suppose, I was just anticipating dinner time![​IMG]

    All is well now,

    Box is going "full monty- smoke on"

    and goodies are in.

    here's some Q-view....


  20. Thank you to Everyone, who has replied.

    I will watch the temps closely, and pull them out around 135-140 degrees.

    The main reason the wife chose to cut in half, was for rack space/storage in fridge, after it is done. It will also be nice sized for Sammy slices too.

    Thanks again to all, I'll post some more pics as it gets closer to done.

    Last edited by a moderator: May 30, 2011

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