Sirloin tip roast

Discussion in 'Meat Selection and Processing' started by joe black, Apr 11, 2015.

  1. joe black

    joe black Master of the Pit OTBS Member

    I know that med rare is go to for most folks, but the wife and I prefer a little more toward med. Would an IT of around 140* instead of most folks 130* be good for that?Also should a sirloin tip be sliced in any specific direction? Thanks for the help, Joe
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Take it to 140-145. Let it rest for a good 30 minutes before slicing and serving.
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Thanks much
     
  4. joe black

    joe black Master of the Pit OTBS Member

    Thanks much. If you are going to use the reverse sear method, does it need to go on a separate grill or can the sear be done on the FB grilling grate?
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If the fire is hot enough you can use your FB grate. If you really want to go all in do it caveman style. Blow the ash off the coals and throw the roast right on the coals. Minute or so each side, done!
     
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Mmmm, yaw, meat  fire good.    [​IMG]

    Just remember that when choosing to do a reverse sear, initially pull the meat about 10 degrees sooner than you normally would.
    Slice against the grain.  Gets kind of tricky with a Sirloin Tip as there are multiple grains from different muscles.  Works really well if you can separate them.
     

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