Sirloin tip roast

[myownidaho]

We’ve had such a mild winter this year that I’m taking advantage of my least favorite month of the year.

I pulled a sirloin tip roast out of the freezer to throw on the smoker for Sunday dinner. Rubbed with SPOG and tossed on the smoker at 200-225 over cherry and hickory.

Took about 3 1/2 hours to hit an IT of 133. A quick reverse sear and a 20 minutes rest. Plated with fried potatoes and onion, and roasted broccoli.

This is going to make some great sandwiches. Thanks for looking!

 

[chilerelleno]

Oh good gosh, that beef looks so good.
And roasted taters, a family favorite here.
Very nice meal, Like

 

[weev]

Dang that looks good

 

[mike5051]

That roast looks perfect! Nice job!

Mike

 

[SmokinAl]

That looks excellent!
I love sirloin tip roast, but the only thing I don't like about them is that piece of grizzle that runs through the whole roast,
so when you thin slice it for sammies every bite has a piece of that grizzle in it. If you cut it out, it almost cuts the roast in half. So I usually stick to eye of round for smoked beef sammies.
But to eat it with a knife & fork you can just eat around the grizzle & have a wonderful piece of meat.
Like you did, your meal looks delicious!
Al

 

[myownidaho]

Oh good gosh, that beef looks so good.
And roasted taters, a family favorite here.
Very nice meal, Like

Thanks, Chile! It turned out well and I have enough leftovers put up for several sammichs.

Dang that looks good

Thank you!

That roast looks perfect! Nice job!

Mike

Thanks, Mike! I was pleased with the results.

That looks excellent!
I love sirloin tip roast, but the only thing I don't like about them is that piece of grizzle that runs through the whole roast,
so when you thin slice it for sammies every bite has a piece of that grizzle in it. If you cut it out, it almost cuts the roast in half. So I usually stick to eye of round for smoked beef sammies.
But to eat it with a knife & fork you can just eat around the grizzle & have a wonderful piece of meat.
Like you did, your meal looks delicious!
Al

Thanks, Al! Yeah, the line is a pain in the rear. Most of it is tender enough you don't notice it but I did have to break down some parts towards the end to remove it because my whimpy slicer couldn't handle it.