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Recipes => Beef => Topic started by: AlinMA on November 14, 2015, 03:57:59 PM

Title: Sirloin Tip Roast
Post by: AlinMA on November 14, 2015, 03:57:59 PM

Here are the results of a roast I did last week end......
I injected the roast with a concoction of ingredients based on Tony's Brisket Injection proportions with the addition of 1 TBS of butter. The holes were plugged with slivers of Garlic then massaged with EVOO and a home made rub. Wrapped and into the fridge over night.
Next day I set the "Little Guy" to 220 degrees with 3.25 oz of Hickory and 2.25 hours later it went for a .5 hour  rest.

 

Title: Re: Sirloin Tip Roast
Post by: DivotMaker on November 14, 2015, 05:04:58 PM

Nice!  Did it taste as good as it looks, Al?

Title: Re: Sirloin Tip Roast
Post by: smokeasaurus on November 14, 2015, 06:28:23 PM

That looks like a winner.

Title: Re: Sirloin Tip Roast
Post by: SconnieQ on November 14, 2015, 08:06:54 PM

Looks delicious!

Title: Re: Sirloin Tip Roast
Post by: AlinMA on November 15, 2015, 02:55:08 AM

Quote from: DivotMaker on November 14, 2015, 05:04:58 PM

Nice!  Did it taste as good as it looks, Al?

Better! This was the juiciest and most flavorful beef smoke that I've done so far. I think the key was rolling and tying the tip prior to preparation. It helped keep the juice in. Almost like Prime Rib with out the cost.

Title: Re: Sirloin Tip Roast
Post by: swthorpe on November 15, 2015, 10:02:38 AM

Well done, Al!   The last pic has my mouth watering!   ;D

Title: Re: Sirloin Tip Roast
Post by: mizzoufan on November 20, 2015, 08:23:58 AM

what IT did you pull it at?

Title: Re: Sirloin Tip Roast
Post by: AlinMA on November 20, 2015, 08:35:58 AM

Quote from: mizzoufan on November 20, 2015, 08:23:58 AM

what IT did you pull it at?

I pulled it at 140.