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Sirloin roast

Discussion in 'Sous Vide Cooking' started by rbnice1, Oct 12, 2019 at 6:15 PM.

  1. rbnice1

    rbnice1 Smoke Blower

    Well had a small one in the deep freeze. Turned out really really good. I didnt take progression pics. sorry. Will try to remember next time.

    Rubbed down, then smoked for 3 hours at 190f. Then Vac-sealed and sous-vide for 25 hours at 132. It then went in the fridge overnight and sliced. After slicing added the juices with a little beef broth to a new bad and it went back in the sous-vide for a couple hours to warm back up. Turned out very good. Will do any of my rump or siloins like this from now on. Going to make some sammies tonight!

    IMG_4234.jpg
     
    pc farmer likes this.
  2. jcam222

    jcam222 Smoking Fanatic SMF Premier Member

    Looks delicious and perfect doneness for me.
     
  3. rbnice1

    rbnice1 Smoke Blower

    Was very very tender!
     
  4. Fueling Around

    Fueling Around Smoking Fanatic

    Include sirloin tip in your roster. A good cut for Sous Vide as it is actually from the rump family, but because it touches the lower sirloin, the spin master marketers altered the name.
     
    Last edited: Oct 13, 2019 at 8:14 PM
  5. rbnice1

    rbnice1 Smoke Blower

    Sorry didnt realize I had not put what type of roast this was. lol

    This roast was a sirloin tip roast.