Sirloin roast

[rbnice1]

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!

 

[jcam222]

Looks delicious and perfect doneness for me.

 

[rbnice1]

Was very very tender!

 

[Fueling Around]

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Will do any of my rump or sirloins like this from now on.
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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.

 

[rbnice1]

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

This roast was a sirloin tip roast.