What did I do wrong? Tough sirloin tip roast. Had to oven finish.

[Tallbald]

Trying out a delicious new rub shared with me by a friend here the other day, I smoked a 3 pound sirloin tip roast for almost three hours. OK Joe Highland offset smoker. The cook chamber temp stayed between 225 and 275 the entire time. Checked internal temp with digital thermometer and pulled for a foil wrap at 145 degrees, with a little liquid in the foil. Took indoors and covered the wrapped roast with towels and let rest for about 3 hours. Eagerly I unwrapped the roast and began to slice but found there was still some blood running (Penny and I don't do any meat with pink-just how we were raised), and the roast was really tough.
Frustrated, I rewrapped the roast in foil and oven cooked it at 350 for 1 hour. It then was nicely cooked, juicy and tender. Made great sandwich cuts.
I wasted my wood and time, and there was only a little smoke flavor. My worst smoking episode yet, and I hope not to repeat it.
Going back to smoking to an IT of 195-200 for well-done, and a better bark. I just need some insight into where I made my mistake first time around please.
Thanks. Don.

 

[myownidaho]

Sirloin tip roast is a lean cut that typically isn’t cooked over medium rare/medium. I’m not surprised it’s tough.

 

[mike5051]

Sirloin tip roast is a lean cut that typically isn’t cooked over medium rare/medium. I’m not surprised it’s tough.

I agree, Try a chuckie next time!

Mike

 

[indaswamp]

Or sous vide the the tip after smoking....

 

[noboundaries]

Top internal temp on a sirloin tip should be no more than 135-145F. If you're going to take it to that high temp (195-200F), cut it in pieces and braise it for stew or chili. You can still do that. The cooked meat will break down as it simmers. It is probably inedible as it is.

 

[Tallbald]

Oddly, it was tough at the pink stage after resting 3 hours . Only when I oven cooked the roast further, with more drippings juice and wrapped in foil to a good well done, was it tender enough to bite off in a sandwich. Used the last of it this morning, nuked to warm it, laid out on pumpernickel bread with mayo for a sandwich. Great taste and texture. Oh well. I was emptying our freezer to make room for brisket. But I was delighted at the rub recipe and will use it again.
Chuck roast around here runs $2.99 on sale, making it within 9 cents a pound of Sam's Club brisket. So I will choose brisket for my beef and have more meat between smokes for that small a difference. I've so far in my smoking journey I have tried chuck roast,, bottom round roast, brisket, and top round roast. All in all, the brisket was the best result for me. Thanks folks. Don.

 

[indaswamp]

What grade of cut was it? select?

 

[Tallbald]

I didn't see a cut quality marked. Most likely it was "choice" as most I have found there is. Just a sirloin tip roast cut from Kroger's meat department. It was labeled "angus" and had been marked down to $2.99 a pound on "manager's special" as most all the meats I buy are. Cost issues please understand.
But again, Sam's Club by phone told me their briskets are $3.08 a pound for "choice, which the fella said is all they carry. I hope the price is still right. I made the call 3 weeks ago. I know there's going to be fat trimmed from the brisket but it will get cooked for our three dogs. Just hate paying $3.08 a pound for fat ya know.. Don

 

[gmc2003]

Cost issues we all experience that with the price of beef these days. I always browse the manager's special section at our grocery stores.

Chris