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Sirloin Tip Roast

Discussion in 'Beef' started by vulcan75001, Sep 2, 2006.

  1. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Well they had sirloin tip roasts on sale today...1.99/lb.. couldn't leave it there...tried to keep things simple... it was 8.5 lbs..coated it with evoo and used Durkee Grill Creations Steak Seasoning..KC style...for the only seasoning...hickory for the smoke...smoked it at 260*...and pulled it at 140*...real nice med/rare...tender isn't the word for it...soooo gooood...
    The only problems I encountered... the seasoning turned out to be too salty...and the hickory chunks I was using would flame up rather on the quick side ..they were large pieces...then other chunks from the same bag would work ok...oh well...
    The pics don't show it... but after having a bad experiance with a dried out brisket that didn't have much fat on it...I put the fat side down.. what little there was.. and put strips of bacon on the top...
    Have to make room in the freezer and get another roast while they are on sale...

  2. doug123

    doug123 Meat Mopper OTBS Member

    That looks delicious Richard :D

    Just the way I like it........
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    That looks perfect Richard. 8)
  4. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Thanks Guys..
    I even surprised myself..how good it came out..will do this one again...thats for sure..

  5. gypc

    gypc Meat Mopper OTBS Member

    Whoa :shock: .............my mouth is watering. I wanna smoke one so bad.
  6. joed617

    joed617 Smoking Fanatic OTBS Member

    Hey Richard, Nice looking roast.. good smoke ring .. looks nice and juicey .. Congratulations on a great smoke!!

  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    That is now on my list of things to smoke. Thanks for sharing!

  8. woody

    woody Smoke Blower

  9. smokemack

    smokemack Smoking Fanatic OTBS Member

    Fantastic looking roast! Looks juicy, cooked perfectly, mmmmmm. Nice job, and like you said, you can't beat the price!
  10. Dang, I wish you could email me a piece of that.... I gotta go to the store :shock:
  11. cheech

    cheech Master of the Pit OTBS Member

    Hey Vulcan, that looks great. Just curious how long was that in the smoker?
  12. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member


    Right at this moment I couldn't honestly tell ya...I didn't write that down...I'll have to ask the boss in the morning to see if she can remember...I will get back to ya on this..

  13. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    I asked the Boss this morning....and she seems to remember it being in the neighbor hood of 3 hours..which kind of sounds right to me ...will have to be more carefull next time and keep better track of important things..

  14. ranger72

    ranger72 Meat Mopper OTBS Member

    Hi There vulcan!

    Really nice job on the Tip Roast!

    One small tip on the Hickory Chunks flaming up!

    I keep a 5 gallon pail loaded with my Hickory chunks soaking overnite in water. This accomplishes two things; produces great smoke for a longer period of time and almost eliminates flame-ups!

    Try it and see 8)

    ranger72 :)

    OTBS # 14
  15. cheech

    cheech Master of the Pit OTBS Member

    thanks for the info Vulcan
  16. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Thanks..and Thanks for the tip...for the hickory...is that a common thing for hickory to flame easily?
    I was beginning to wonder if my wood chunks were getting too old.. because when I did salmon this weekend my cherry wood flamed up real quick....so when I did my ribs yesterday...I soaked the hickory for about two hours..they lasted for a while longer but flamed up again...so I took out the baking pan I was using and put the heavy cast iron wood chunk pan that came with the smoker back in..and no more flame up..got a nice smoke back...now wouldn't it make sence..that when the cast iron reached the same temp that the baking pan did, that the wood ..would start to flame as well???? I don't know...didn't have time to really figure things out...things come out great anyway...sorry no pics this weekend...have my brother up from VA. for a visit..I guess they try to pass off fake bbq down there too...he already mentioned not returning to a couple places that claimed to be the real stuff...

    Dutch...your baked beans came thru again..Thank you..

    Ranger.. Thanks again

  17. ranger72

    ranger72 Meat Mopper OTBS Member


    As it starts to get colder up here I will begin to use a feeder fire which I start first in a fabricated steel stove my nephew made for me.

    I can get a great bed of coals going after a while and I feed those coals into the firebox of my Brinkmann Cimarron deluxe smoker and that way the temperature doesn't fluctuate too much, causing longer cookeing times and the possibility of creosote. [​IMG]

    ranger72 :)

    OTBS # 14
  18. veener88

    veener88 Smoke Blower

    Just wondering how long did that take to cook? I like the look of it and I might give that a try.