Mesquite Sirloin Tip Roast

[DivotMaker]

Smoked a 5.5 lb "choice" sirloin tip roast yesterday.  I rubbed it with mustard and Jeff Phillips' rub, and smoked at 205° with 3.5 oz of mesquite (+ apple juice pan).  When it hit 130, I foiled and rested it while the oven heated to 545.  Then, I gave it a reverse-sear to brown the rub a bit more.  Total smoke time 3.5 hours to hit 130.

The meat was tender and tasty.  I like the sirloin tip roast done like this - kind of "poor man's" prime rib!    I normally use Jim Baldridge's Secret Seasoning on beef, but thought I'd give Jeff's rub a try.  It was good, but I think I prefer the Baldridge.

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[Smokster]

Hey DM, that looks good.  How did you get the slices so thin, did you use a straight edge knife?

[DivotMaker]

Thin slices courtesy a Victorinox Granton-edge carving knife!  Keep it sharp, and it's great!

http://smokinitforums.com/index.php?topic=792.0

[es1025]

Thats a great knife isn't it.  next time try a dalmatian rubs with a little garlic powder.  The rub enhances the meat.

[DivotMaker]

I'll try it, Ed!  Thanks!

[jimrh]

I was in a meat locker in NE Iowa last weekend and saw a Sirloin Tip Roast on display and remembered your recent post so I bought it.  I covered it with mustard and coated it with Montreal Steak seasoning.  Then in the #1 at 210 with 3 oz hickory.  Three and half hours later wrapped it in foil and set in a towel lined cooler for 2 hours then in a 500 degree oven for 10 minutes.  My wife and I agreed this was so similar to a prime rib I could have fooled just about anyone.  Thanks for help, Jim

[elkins20]

Hey Tony this is very nice, if wanted to take it to a med. rare would you suggest an IT of 150 degrees? Yours is a bit to rare for my family but they will go with a med. rare or just a little pink.

[DivotMaker]

I was in a meat locker in NE Iowa last weekend and saw a Sirloin Tip Roast on display and remembered your recent post so I bought it.  I covered it with mustard and coated it with Montreal Steak seasoning.  Then in the #1 at 210 with 3 oz hickory.  Three and half hours later wrapped it in foil and set in a towel lined cooler for 2 hours then in a 500 degree oven for 10 minutes.  My wife and I agreed this was so similar to a prime rib I could have fooled just about anyone.  Thanks for help, Jim

Thanks Jim!  If you have a Sam's around, check out the Top Sirloins in the cryovac bags.  Absolutely killer!

[DivotMaker]

Hey Tony this is very nice, if wanted to take it to a med. rare would you suggest an IT of 150 degrees? Yours is a bit to rare for my family but they will go with a med. rare or just a little pink.

Bill, this roast was medium-rare.  I think you may mean medium-well.  I can't advise on the temp needed for that, as I would probably feed it to the dog if it ended up there.  Same as ruined, in my house.    But, if you must, 150+ should be fine.

[SuperDave]

You will have to hunt for any pink at 150.  I like medium at 138 that gives a nice pink without any of the red flesh look. 

[elkins20]

Thanks that is what I was thinking about will go with 138.

[DivotMaker]

You will have to hunt for any pink at 150.  I like medium at 138 that gives a nice pink without any of the red flesh look.

Sounds like his family wants gray, which is going to be in the 150 zone.  Low 140s for a "little" pink.  On steaks, I enjoy your medium (135-138).  But, for some reason, a tender roast or prime rib?  Medium-rare is great with us! 

Bill, you'll get more than a little pink at 138.

[elkins20]

Am looking for just a light pink center, not grey as that is well done. I can always pull it early as I can do the medium rare. Just rest of family cannot will just have to find a happy temp. for everyone.

[DivotMaker]

Gotcha, Bill.  Medium-well is a level between medium, and what you call well-done.  Med-well will have some pink, whereas well-done is gray and dry...essentially shoe leather, at that point!  If I hear someone order that when I'm at a steakhouse, it takes all of my self-control to not get up and throw them out!! LOL!

[SuperDave]

Pulling at 138 usually means the meat slides to 140. And cooking a few minutes longer if desired is a lot easier than uncooking it. Lol