Sirloin tip w/Qview

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SmokinAl

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Jun 22, 2009
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Central Florida (Sebring)
The wife & I have been craving thin sliced roast beef sandwiches . After careful research I concluded that the best piece of meat for that, that was available around here was a sirloin tip. So I went looking for one & found a 9 pounder at Publix. Actually the butcher cut it for me because the largest one they had cut was only 4 pounds. Here's a look:

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Here she is rubbed down with EVOO, salt, pepper, & Tones Canadian Steak seasoning. Ready to go on the smoker. 

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Smoked it at 225 until it hit 135 degrees internal. Didn't put a probe in until about 3 hours in. Took 4 1/2 hours to get to 135. Here's what she looked like just out of the smoker.

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In the fridge overnite.  Here we are slicing it up for those sandwiches.

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When I say we I mean Judy.  
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Saved a plate full for sammies today. Football, roast beef sammies w/ horseradish, & beer. It's gonna be a good day!

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Bagged up the rest in foodsaver bags to freeze for later.

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Reactions: terrobonz
Looks good - it's amazing how much better roast beef is when you make it your self.
 
Last edited:
Al,

That is freakin' AWESOME !

Going on my list for sure!!!

I see Judy is still worried about your fingers.

Thanks for showing some great looking RB !

Bear
 
That looks wonderful. Is there any worry about eating it if you sliced a bunch of it and it sat in the fridge a few days before you eat it all up since it wasn't taken over the 140 degrees? I guess the more I think about it that's what I did with my prime rib so there shouldn't be any issues as long as it was refrigerated. I am going to have to add that to my list of things to try as well.
 
Looks Great Al,  I could handle a sammie made out of that with a beer or two...
 
If it sits in the fridge more than 2 days we foodsaver it & into the freezer it goes. Also, we have a few friends coming over this afternoon, which is why I left so much on the plate for eating now, so I think it will probably be gone before the freezer issue comes up.
 
That looks wonderful. Is there any worry about eating it if you sliced a bunch of it and it sat in the fridge a few days before you eat it all up since it wasn't taken over the 140 degrees? I guess the more I think about it that's what I did with my prime rib so there shouldn't be any issues as long as it was refrigerated. I am going to have to add that to my list of things to try as well.
 
Thanks Bear, You should have seen her yell at me when I was trying to get a couple of pieces that fell under the slicer while she was slicing. Jeez you'd think it was her fingers. Go figure!
 
Al,

That is freakin' AWESOME !

Going on my list for sure!!!

I see Judy is still worried about your fingers.

Thanks for showing some great looking RB !

Bear
 
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Now that's a sandwich Ha there Al. You will be eating them more when you find them at a better price. Did you look at Winn Dixie yet?? Now I ground one up last night for snack sticks but I bought one bigger then I needed. I cut of a couple of 1 1/2 steaks and seasoned them with some Walkers Jerk Seasoning and grilled them to med rare and they were alittle tough but very good. Today I'm smoking the sticks for the wife and I.
 
What is the reason for waiting to put the temperature probe in ?

  -- Lee
I don't know why he specifically did it but I have had issues with my probes reading fine for the first few hours then it appears that the internal temp is stuck in a stall but when I go out and wiggle the probe it shoots up to the correct internal temp. I don't know why but it seems when I probe the meat right at the beginning I run into this problem. So now I probe later in the smoke and I don't have this issue. I started a thread on this a long time ago and found that other people have ran into the same issue. It didn't happen all the time but it was enough of a pain to where I just started probing later.
 
Since I was only taking it to 135 you have to be careful about the 40-140 rule. Since it took 4 1/2 hours to finish I would have been in the danger zone for 1/2 hour. As long as the meat is not punctured you only have to get the outside 1/2" to 140 in 4 hours.
 
What is the reason for waiting to put the temperature probe in ?

  -- Lee
 
Yea, Winn Dixie is still high, they have a sale on bottom round, but I really wanted a tip. I will be watching the paper & the next time they go on sale I'll pick up a couple & freeze them. This was the first one that I have ever bought, but after tasting the great RB sammies. I'm sure there will be many more.
 
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Now that's a sandwich Ha there Al. You will be eating them more when you find them at a better price. Did you look at Winn Dixie yet?? Now I ground one up last night for snack sticks but I bought one bigger then I needed. I cut of a couple of 1 1/2 steaks and seasoned them with some Walkers Jerk Seasoning and grilled them to med rare and they were alittle tough but very good. Today I'm smoking the sticks for the wife and I.
 
Al,

     Thanks a lot for the post. Actually, I have been thinking of doing the same thing. After seeing your outstanding results, I've moved it up on my agenda to next weekend.
 
I really need to stop reading all these threads, they just add projects to my "To Smoke" list, This seems like a fairly quick project, with great results! I do like roast beef, and im gonna have to try this soon. I just hope the meat isnt as expensive up here in PA.
 
Yea, it's a great cut of meat, But I've learned that they do go on sale occasionally. mballi (Mark) informed me that I was a good candidate to buy the Brooklyn Bridge, he's in Florida too and he gets a 9 lb. tip for $13-$15. I'll definitely be watching the ads in the paper.
 
I really need to stop reading all these threads, they just add projects to my "To Smoke" list, This seems like a fairly quick project, with great results! I do like roast beef, and im gonna have to try this soon. I just hope the meat isnt as expensive up here in PA.
 
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