Sirloin Tip Roast

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smokey steve

Smoke Blower
Original poster
Jul 27, 2006
Hey all, hope everybodys day is going well I know mine will be once dinner time rolls around or if the brownies win today :D Anyway here is some pre smoked pix of this 5lb roast, I rubbed it with olive oil crushed black pepper and kosher salt and topped with bacon, gonna use apple and cherry wood for flavor. I am really feeling like some squash casserole today so I think thats what I will do for sides and a baked tater of course.

Was wondering if anyone has an Au Jus recipe out there.

Well Steve, it depends on how you smoke your roast. If you place your roast in a shallow pan, you might save some meat juices that way. If there is enough juices, just add some salt and pepper to taste.
Or, you can get a couple of packaged mixes and just add water :P
What time is dinner?

Sorry I can't help you with the browns. I grew up in Steeler country.

Take care, have fun, and do good!


Sliced and ready to eat, well not yet gotta foil it up and go to the mother in laws. The ends seem a little dry but I like what i see from the center this was taken off the smoker when it hit 145.

Time to go eat :P

Steve, it's normal for the ends to be a bit dry. Ya gotta remember, their just kind of hangin' out there with no protection from the heat. :P Looks good.
i have never done one of them before. but i think i am going to soon now that i see how scrumdillioshuss it is.

my mouth is literally watering. it even works out with the ends because my roommate and his woman like it dry and over cooked. they like my butt end!!! :shock: booooo bad is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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