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Smoked Sirloin Tip Roast - Any pointers

longer73

Newbie
10
11
Joined Dec 22, 2013
Has anyone tried the Smoked Sirloin Tip Roast recipe from this weeks newsletter?  I have my fire coming to temp right now and wanted to see if there was any pointers out there.

I will post with pics how it comes out.

Sean
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,878
3,984
Joined Oct 4, 2012
I haven't tried the recipe but I do smoke tip roasts. We like ours medium rare. So we smoke them to an IT of 135* pull them off wrap in foil and let rest 30-45 minutes, slice and serve. Left overs make great French dip or cheese steak sandwees.

Smoked a bottom round roast last night, over cherry and pecan and lump. Was great!

Post some Q-view!
 

longer73

Newbie
10
11
Joined Dec 22, 2013
That sounds awesome.  Medium rare at 135, I will keep that in mind that is where most of us like our beef also.  I don't think I can sear the roast because my gasser can't get that hot.

Sean
 

gone4nc

Smoking Fanatic
318
14
Joined Apr 12, 2013
I smoke two of these on average per month. I pull them at 138°-142°. They are spectacular, sliced at the 1.5mm -2mm setting on the slicer. A big hit at all the shooting classes so far.
 

longer73

Newbie
10
11
Joined Dec 22, 2013
Well here is the timeline of the Smoked Sirloin Roast from the newsletter.  I tried to reverse sear on my gasser but the fat caught and I ended up with more char than sear but it tasted great none the less.  Thanks for the help I pulled it at 136 and it rested to 145 over a half hour.  We were all happy with the results. 

*dirtSailor2003 - You are right this would make awesome French Dip.

**GONE4NC - Thanks now the wife wants a meet slicer.

***Note it cooked much faster than expected.  2.5 hours at 230 degrees.  The roast is 6.88 lbs. It was 56 degrees outside.

Fresh out of the shrink wrap.


Dressed with Jeff's rub.


My little guy getting the fire going, adding Hickory.


Loading the BGE.


After the attempted sear.


Sliced and serverd.


I would recommend only slicing half of the roast then using a slicer to thin slice the other half for leftovers.  Thanks again to all on SMF for the help.

Sean
 

venture

Smoking Guru
OTBS Member
6,949
73
Joined Aug 1, 2008
When I think sirloin tip?

I think med rare.  Refrigerated over night and sliced thin for future sandwiches.   Vac pack to meal size portions and freeze. Gently warm in au jus.  Hard to beat!

Good luck and good smoking.
 

so ms smoker

Master of the Pit
OTBS Member
Group Lead
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42
Joined Dec 20, 2010
  Roast looks really good! The wife wanting a slicer is a good thing!

   Mike
 

goliath

Smoking Fanatic
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63
Joined Oct 8, 2013
NEWS LETTER !!!!!!!!!

How and where do i sign up for the newsletter

thanks  :0)
 

leah elisheva

Master of the Pit
3,028
214
Joined Sep 19, 2013
Wow that looks terrific and the crust or edge/top looks so lovely against the rest! This must have been amazing!!! Cheers! - Leah
 

WaterinHoleBrew

Legendary Pitmaster
OTBS Member
SMF Premier Member
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Joined Jun 18, 2013
Dang, looks tasty and making me wanna go fire up the smoker. Nice job Thumbs Up. WHB
 

smoker jb

Newbie
24
10
Joined Aug 6, 2013
We did a tri-tip last weekend at to 140*, Jeff's rub on hickory in the MES @ 230* for 3 hrs. I did toss it under the broiler for just a minute to brown the outside...probably doing another next weekend!!
 

yotzee

Smoking Fanatic
427
35
Joined Jul 8, 2013
I'm giving it a try this afternoon.  The local store had buy one get one sirloin tip roasts.  Tough to beat $2.99/LB for sirloin tip
 

coolerhead

Newbie
5
10
Joined Jan 5, 2014
I like to blacken the leftovers. Serve on kaiser roll with lettuce tomato and red onion and Cajun mayo (mayo with blackening seasoning).zatarain's is my fave.
 

volfathead

Newbie
2
10
Joined Jan 18, 2014
Hey guys, new to the site and fairly new to smoking. I was wondering if you could send me the newsletter for the sirloin tip recipe that was in the newsletter. I was going to try it soon. Thanks
 

volfathead

Newbie
2
10
Joined Jan 18, 2014
I'm new to the site and was wondering if you could send me a link to the sirloin tip recipe that you tried. Im hoping to doit soon. Thanks
 

shinny

Smoking Fanatic
311
50
Joined Feb 8, 2012
That looks delicious. I've used my kamado to sear right after smoking, just open the vents all the way and let it come up to temp, then sear away. Now to find a sirloin tip
 

george k

Newbie
1
10
Joined Jan 18, 2014
I'm off to the grocery tomorrow to see if I can find a chunk of beef that I like.  I'll let you know how it turns out!
 

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