Sirlon Tip Roast - 1st Time What Smoker Temp??

[rtaylor522]

Hi All,

I've had my sirloin tip roast on the smoker now for about 45 minutes.  I just was reading through this stuff and have found plenty of info on what temp the IT should be but not much on what you guys use for a smoker box temp.  I'm using anywhere between 225 and 240, hard to hold it steady today due to intermittent rain.  Just curious, i've been searching since i started and can't seem to find it even on that awesome temp list that was written up.  It does'nt say much about beef roast per say. 

Thanks!

-Rob.

PS...2 door Master Forge from lowes...could'nt hold 230 on a 70 degree day so I cut the 2 side grease deflectors out and at half throttle and a 50 degree day i'm hitting 225-240 no problem....running water in the pan with the chip box and water pan moved up one rack to stop those chips from burning...has worked well so far.

Used a Kosher Salt, CBP, Garlic Powder, Cumin, and Rosemary rub wrapped in plastic wrap and left about 12 hours

 

[s2k9k]

Keep what you have. 225-240 is perfect.

http://www.smokingmeatforums.com/t/114388/sirloin-tip-on-the-wsm-qview

http://www.smokingmeatforums.com/t/118930/top-sirloin-q-view-but-of-course

 

[rtaylor522]

Thanks for the quick get back.  I only have one digital thermo so it plays double duty, but I just probed the thickest part of this thing at 2 hours and i'm IT of 133.  I've been averaging 235 chamber temp.  I have no idea how much it weighs since it's off my slaughtered cow and the butcher does'nt print labels with weights except on ground beef so you have to guess on the roasts....I'm gonna let it run the full 3 hours I think since my wife likes med.well to well done.  What suprised me most was how soft this thing felt when I put the temp probe in at 2 hours...felt like a raw hunk of meat, but it looked darn good.

I'll post results here at some point later today...I'm going to foil it and wrap in a towel dropped in cooler for an hour when it's done.

-Rob

 

[s2k9k]

Well at 133* it was still pretty rare so it should have felt that way. I was thinking you should pull it now until I saw how your wife likes it so you better keep it on there and keep her happy. Good luck and I'll be looking for that Q-view.

 

[rtaylor522]

Okay, let the chamber temp hang at 240.  Just took IT at 2hr45min and it's only 140 now....so I think i'm gonna run it for a total of 3:30 and see where that puts me....the roast is narrower on one end than the other so i'm taking IT's in the fat part which means if I hit 150 or so on the fat side that the thinner side will be well done which leaves med well on the other side for ME!

We shall see

-Rob

Update -

pulled it at IT of 153 in the thinner part @ 3:45 time at 235-240 in the smoker

I have put it in the foil wrap and blanketed in cooler as suggested by other posters and it seems to be holding 148 in the thinker part in the foil wrap etc.  

I will take it out after resting 45 minutes and refrigerate....fingers crossed

 

[rtaylor522]

Q VUE 4 U!

The doneness came out great for both our tastes....what i found strange was if you look 2/3 of the way up the roast there is a fat vein that runs the whole width of the roast, so it left 2 different colors on the top and bottom, it insulated the top to a more rare finish and the bottom of the roast was more well done.  Nice little smoke ring, and flavor was good...the rub was just a shot in the dark so I would probably do more research next time, but flavor is nice, and it's nice and moist...much better than oven.

Thanks for the suggestions 

-Rob

 

[smokinhusker]

Looks pretty good!