Sorry didn't know if this belonged in pork of beef so feel free to move it if needed.
So Robert tx smoker posted a thread on a sirloin tip roast he did a couple weeks ago and it looked so good I knew I needed to try it. Knocked off work a little early and ran by the store. Wasn't necessarily looking for anything specific but wanted to fire up the smoker. Wouldn't you know they had a sirloin tip on manager clearance. Picked up a small pork tenderloin too for the wife...she's not a huge fan of tougher cuts of beef(sirloin isn't a filet if you know what I mean).
Here are the two smaller cuts
Trimmed the tenderloin. Rubbed it with zesty Italian dressing and coated with CBP, garlic powder, parsley, and a little weber herb rub .
Was out of A1. Roast got coated with Worcestershire and SPG plus a little rosemary.
In the MES at 250. Rolled with cherry pellets this time around.
Took the tenderloin out when it reached 145
Took the sirloin tip out at 132. Thought about pulling sooner and reversing searing but decided against it.
Sliced on the pork tenderloin.
Money shots on the sirloin tip.
Pulled out the fine china for dinner tonight.
Wife's plate...pork tenderloin, side salad with homemade greek yogurt ranch, mashed potatoes, and some French garlic bread.
I went with the beef and no salad with mine. Made some mushroom gravy and topped the sirloin with that.
Damn this was a good meal! The pork tenderloin and sirloin tip both came out perfect in terms on doneness. I really liked the rub on the tenderloin as it accented the pork very well. Next time I plan to try Joe's xray honey chipotle dressing. The beef had great smoke flavor but could have used a little more in terms of seasoning. Should have used montreal steak seasoning but I talked myself out of it at the last minute. Oh well was still a great meal and even have some leftovers. Thanks for checking it out.
John
So Robert tx smoker posted a thread on a sirloin tip roast he did a couple weeks ago and it looked so good I knew I needed to try it. Knocked off work a little early and ran by the store. Wasn't necessarily looking for anything specific but wanted to fire up the smoker. Wouldn't you know they had a sirloin tip on manager clearance. Picked up a small pork tenderloin too for the wife...she's not a huge fan of tougher cuts of beef(sirloin isn't a filet if you know what I mean).
Here are the two smaller cuts
Trimmed the tenderloin. Rubbed it with zesty Italian dressing and coated with CBP, garlic powder, parsley, and a little weber herb rub .
Was out of A1. Roast got coated with Worcestershire and SPG plus a little rosemary.
In the MES at 250. Rolled with cherry pellets this time around.
Took the tenderloin out when it reached 145
Took the sirloin tip out at 132. Thought about pulling sooner and reversing searing but decided against it.
Sliced on the pork tenderloin.
Money shots on the sirloin tip.
Pulled out the fine china for dinner tonight.
Wife's plate...pork tenderloin, side salad with homemade greek yogurt ranch, mashed potatoes, and some French garlic bread.
I went with the beef and no salad with mine. Made some mushroom gravy and topped the sirloin with that.
Damn this was a good meal! The pork tenderloin and sirloin tip both came out perfect in terms on doneness. I really liked the rub on the tenderloin as it accented the pork very well. Next time I plan to try Joe's xray honey chipotle dressing. The beef had great smoke flavor but could have used a little more in terms of seasoning. Should have used montreal steak seasoning but I talked myself out of it at the last minute. Oh well was still a great meal and even have some leftovers. Thanks for checking it out.
John