Sirloin tip question

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gregdad

Newbie
Original poster
Jun 15, 2014
27
10
Charlie Lake B.C Canada
So I got a 4# sirloin tip roast that's been rubbed and in the fridge from last night. If I want to pull it like a pork butt, should I get the IT to around 200f or so?
I do like a good medium rare roast too, but I'm thinking maybe I want pulled beef.
 
Hello.  IMHO is a shame to pull but what do I know?  IF I remember correctly that roast is a really tight grain lean cut of beef.  I could be wrong, have been many times in the past.  IF  I remember correctly it doesn't really lend itself to pulling.  CAN be done though.  I would take it to 210-215 IT and then try.  Just my opinion.  Others may have better advice.  Good luck.  Keep Smokin!

Danny
 
You're going to want to cook that guy to your medium rare temp. If you want pulled beef get yourself a Chuck or seven bone roast.
 
The only way you could easily pull that roast is to braise it in liquid like a pot roast in a Dutch oven on the stove or in the oven. Would be a waste to do it that way though. It is best as a roast beef, medium rare.
 
Too lean for anything I would like to pull.

Take it to med rare.  Fridge overnight.  Slice thin for sandwiches.

Heaven on a pastry!

Good luck and good smoking.
 
Hello. Many folks find Hickory and Mesquite too strong.  I find that blending wood chips allows you to "customise" the flavor you are looking for.  Glad you didn't try to go for pulling the roast.  Nice job.  The next smoke will turn out even better.  Keep Smokin!

Danny
 
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