Smokin-It User Forum!
Recipes => Beef => Topic started by: DivotMaker on March 09, 2014, 03:07:11 PM
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I'm smoking a 6.94 lb sirloin tip roast today! Yesterday, I coated in mustard and Jim Baldridge's Secret Seasoning, wrapped and overnight in the fridge. Today, it's in the #1 with a water pan, 3 oz. of bourbon barrel oak (from Fruitawood), temp set to 200. I'll be pulling it out for a rest at 130 internal temp, then a reverse sear in the hot oven!
More to follow!
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The roast, which I like to call "poor man's prime rib," came out great! It took 4 hours to get to 131 IT, at which point I wrapped it and put it in the cooler. I seared it for 8 minutes in a 540-degree oven. A little au jus, some broccoli and corn, and all was right with the world! 8)
This will make some great French dip sandwiches this week!
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Very nice Tony.
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Thanks, Walt! It was tender, but I really want to dry-age one of these suckers. I think it would age really well, and come out tasting like prime rib even more! The sirloin tip roast is an often-overlooked cut of beef for smoking. I love the flavor of them!