Bourbon barrel oak Sirloin Tip Roast in the Little Guy!

[DivotMaker]

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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[DivotMaker]

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!

This will make some great French dip sandwiches this week!

[Walt]

Very nice Tony.

[DivotMaker]

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!