Sirloin Tip Roast

Discussion in 'Beef' started by bamasmoker77, Aug 22, 2017.

  1. bamasmoker77

    bamasmoker77 Smoke Blower

    I found some sirloin tip roast on sale for around three dollars a pound. I have been wanting to do some beef on the smoker and found a couple different recipes that seemed fairly simple. I decided to try my own mix to make a simple rub and it really paid off. 

    Rub

    2 table spoons each of Kosher salt, pepper,  and garlic powder. 

    1 table spoon of rosemary. (I think I could have gone two and been fine. But, I love rosemary)

    I put a very liberal amount on the 4 lb roast after tying it up with butcher string. I did this to give me a thicker roast since I wanted a larger rare to medium rare center. 

    I put it in the MES for a little over two hours at 230. I used my cold smoker with Louisiana competition pellets to produce the smoke. This was my first time using the cold smoking attachment and I loved the smoke it produces. I have an amps and find it will go out from time to time. (Tried all the tricks I have found mentioned, nothing has given me the confidence to just leave it overnight and forget about it) But I still like the amps. The cold smoker helped to insure I got exactly what I wanted smoke wise. 

    I will mention, I was finishing up a pork butt when i put the roast in. Didn't seem to cause any issues. 

    I pulled it from the smoker at about 120 internal temp. I then set it aside as I warmed some garlic infused oil. Then I seared the top, bottom and sides. The internal temp got up to 133. It turned out great. May be my favorite thing I have smoke to this point. It had a taste of prime rib, but leaner. The horse radish sauce was a nice finisher. 

    We took the leftovers and made them in to sliders that my wife baked with a poppy seed dressing. You can find that recipe on line pretty easy. 

    Over all a good smoke, for a reasonable price. Good starter for someone wanting to test the waters in smoking beef. 

    Thanks for all the post you all made. I read a bunch before I took the plunge!











     
    b-one, tallbm, griz400 and 1 other person like this.
  2. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Great job! Looks fantastic. Sirloin tip also makes a great pastrami.
     
    bamasmoker77 likes this.
  3. griz400

    griz400 Master of the Pit

    even though we face off on sep 2cnd, good smoke .. [​IMG][​IMG]
     
    bamasmoker77 likes this.
  4. bamasmoker77

    bamasmoker77 Smoke Blower

    Took me a while to figure that comment out. Then I realized that you think it will be game. LOL jk. Roll Tide 
     
  5. griz400

    griz400 Master of the Pit

    nice color of red  on that beef ,,,, same color your eyes will be after the first half of the game .... go noles ... shame this big a game first game of the year ,,, 1 vs 3 ... this will ruin your season ......[​IMG]  
     
    Last edited: Aug 23, 2017
    bamasmoker77 likes this.
  6. tallbm

    tallbm Master of the Pit

    Man that looks amazing!

    I've never in my life seen a sirloin tip roast for sale.  I'll keep my eye out for one though because I would love to try this!
     
  7. phatbac

    phatbac Master of the Pit

    I have bought mine from Sam's club. usually a good price too

    Happy Smoking,

    phatbac (Aaron)
     
  8. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    That is a common name roast here by me. That looks really yummy! 👍
     
    Last edited: Aug 24, 2017
  9. bamasmoker77

    bamasmoker77 Smoke Blower

    London broil would work too I think. 
     
  10. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Not sure about london broil or sirloin. Kinda thin .
     
  11. tallbm

    tallbm Master of the Pit

    I'll check Costco but I don't think I've seen them there.  They do have a lot of other stuff though :)
     
  12. bummed

    bummed Smoke Blower

    Looks really good!

    Roll Tide!!!!
     
  13. bamasmoker77

    bamasmoker77 Smoke Blower

    Here we can usually get a three to four inch thick london broil. After tying it, you should be close to the same thickness. I adapted this recipe from one on london broil as well. Reason I mentioned it. You may not the larger center, but still can get it rare and tasty. 
     
  14. bamasmoker77

    bamasmoker77 Smoke Blower

    Ty and Roll Tide!!!
     
  15. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    https://www.thecitycook.com/recipes/2008-04-24-london-broil
     
  16. bamasmoker77

    bamasmoker77 Smoke Blower

    Good link. Normally when I see it for sale here, it will be with top or bottom round as well. Where ever the Winn Dixie butchers get it, they tend to have a few cut thicker than 2 inches. There mistake is our gain. I always look for the thicker cut ones as I prefer rare/medium rare with those cuts. Thanks for sharing that. 
     
  17. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I have done those with ok results in a skillet.
     
  18. b-one

    b-one Smoking Guru OTBS Member

    Great color inside and out!
     
  19. bamasmoker77

    bamasmoker77 Smoke Blower

    Last edited: Aug 25, 2017

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