Sirloin tip roast on stick burner! What IT?

[Bearcarver]

Took it to 136. Cooking with mainly apple and some oak. Cooked it right at 3 hours and I t about 4 pounds. I'll cut into thin slices thanks AL

Looks pretty close to mine, when I removed it at 135°.:)
Nice Job!! Like
Rare Roast Beef (Smoked for Sammies)


Bear

 

[hillbillyrkstr]

Yup that roast looks lights out! I’m gonna need a hot samich and a bowl of hot dipping sauce right next to it! Fine job!

Scott

 

[Phil Chart]

Beef looks awesome good job

 

[BldEagle]

That looks great! Good job and very cool smoker!

 

[Central PA Cowboy]

Put it back on. That thing is still alive mate.

 

[SandSpiter]

I did a 4lb Sirloin Tip roast right before we went to the Stagecoach music festival. It was fantastic and made great sandwiches as well. Smoked to 132 and removed, wrapped in foil and rested for 30 minutes. I used mesquite pellets. Used a coffee dry rub and reverse seared it off on a Webber kettle. It was very tender, juicy and flavorful. I will do one of these again very soon.

 

[capatin awesome]

For us, we like rare to med rare, so I would pull it off at 130-135, and after a short rest she'd be ready to eat.
But if it were me I would cool it down & refrigerate it overnight, then get out the slicer & shave it for some fantastic roast beef sandwiches. Either hot with some gravy or cold with horseradish. My wife like's them with lettuce & mayo!
Al

Smokin Al, like the rest of this group isn't bad enough, but damn man, every time you comment on something I get hungry!