Sirloin Tip suggestions

[ab canuck]

Hello, I am looking for suggestions. One of the guys I work with just showed up with a 16# sirloin tip slab of meat and said "this should fee all of us.... What do you want to do with it?"
Now I am willing to undertake the challenge, I am just not sure which way to go with it. I am not a big fan of Beef roasts. I want to put it on the smoker and see what happens but as to what else no idea. Any suggestions or reference to experiences you guys have or had and are willing to share would be great.... Thx.

 

[browneyesvictim]

Sirloin Tip is not a low and slow type of cut. You are better off treating it like a steak. Kebabs, finger steaks, stroganoff are my typical go-to's for it. Of course you can marinate it and/or do a couple hours of cold smoke first if you wanted. For tougher cuts I like to marinate in citrus juice or pineapple that has a lot of natural enzymes to help break down the meat fibers. Cola works too or I prefer Dr. Pepper.

 

[SmokinAl]

Well I disagree, sirloin tip makes some of the best sandwiches smoked low & slow & sliced thin.
Here is one I did a while back.
http://smokingmeatforums.com/index.php?threads/sirloin-tip-on-the-wsm-qview.114388/
Al

 

[browneyesvictim]

I certainly appreciate your difference of opinion Al. There is nothing wrong with that and what you did there! Slicing it thin like that for sammies would be delicious. You took it to 135' IT. What I mean is I wouldn't expect to take a Sirloin Tip roast to fall apart temps.

 

[floridasteve]

I just did a sirloin tip yesterday. They are sold as knuckles at Gordon's, and I got a 13 pounder on sale for $15. I cut it in thirds and smoked it at 250* to 130 IT.
I cut into one for dinner and it really looked beautiful.


But it was so tough, we could hardly eat it! Really disappointed. I’m going to slice the rest of that piece real thin with my meat slicer and hopefully that'll make it eatable. I’m also hoping the other two chunks might be better.

 

[floridasteve]

UPDATE...
I just thin sliced sliced the 1st chunk of meat, and it will be great for sandwiches! At 1/4" you cant chew it, but at 1/16" it melts in your mouth! :)

 

[tropics]

Hello, I am looking for suggestions. One of the guys I work with just showed up with a 16# sirloin tip slab of meat and said "this should fee all of us.... What do you want to do with it?"
Now I am willing to undertake the challenge, I am just not sure which way to go with it. I am not a big fan of Beef roasts. I want to put it on the smoker and see what happens but as to what else no idea. Any suggestions or reference to experiences you guys have or had and are willing to share would be great.... Thx.

Charlie I don't know what cut you have,but you can thin slice and make Philly Cheese Steaks,Smoke the rest and Stew it
if you roast it try staying around 130* F
Richie
Petite Sirloin Steak @ 135*

The other @130*

Hope that helps

 

[ab canuck]

Thx for the input guys, I will talk to some of the boys and see what they want out of this.