Cooking a Sirloin Tip Roast

EggMeOn

I want to cook a sirloin tip roast. Any tips (no pun intended) on time and temperature?
Is there any benefit to "low and slow" for this cut of meat?
Thanks.

Ken

Richard Fl

Beef, Roast, Sirloin Tip, RRP

This marninade injection recipe was gleaned from a post made in 2003 by Jim Minion and preparation and cooking came from here, there and beyond.


INGREDIENTS:
4 lb Sirloin Tip Roast - cut the fat cap off and remove any silver tissue
In a sauce pan mix the following and then bring to a boil
2 cups of bottled water
1 Tbs beef broth crystals
1 Tbs garlic powder
1/8 cup soy sauce
1 tsp savory
1 Tbs Chinese pepper sa-te' oil aka Chinese hot oil
2 whole bay leafs floated on top




1 Allow marinade to cool to room temperature - in fact I made it the night before and that worked fine. Using a food syringe thoroughly inject the marinade into the meat.
2 Wet the outside of the meat with Worcestershire sauce and sprinkle on DP Cow Lick rub. Coat entire roast with a thin coat of yellow mustard. Insert a Polder for temp monitoring.
3 Fire up your BGE to a stable 250 dome. Smoke is good for this recipe and I selected cherry.
4 Place meat directly on grill for 25 minutes during the heaviest smoking period. Remove and place meat on an auxillary grate resting on a pan with 1/2" of boiling hot water and return to your BGE. Time wise it took 2 hours and 30 minutes to reach an internal temp of 130. Do NOT let the meat get hotter than 132 at most as it will continue to cook even when removed. Trust me at 140 and above that cut of meat turns to shoe leather!
5 Let sit on counter tented in foil to allow juices to stablize. Using a meat slicer is best, but if not available use a sharp knife and carve across the grain in 1/4" slices. You will find this to be tasty and tender - both hot now served with au jus and then cold later as sandwiches.


Recipe Type
Main Dish, Marinade, Meat

Recipe Source
Author: RRP

Source: BGE Forum, RRP, 01/28/06

Sitting time should be at least 30 minutes up to 1 hour - I left my temp probe in place and with 25 minutes just sitting on the counter it peaked at 139 degrees and then started to back down slowly.

Large Marge

These are pretty thick roasts if you go 4lbs and higher, stick a Polder in the middle and roast indirect w/ drip pan at 375 to 130 (rare) or 140-160 (mediums), give it about 2hrs. You'll have end pieces that will satisfy the "well done" crowd (freaks!). Key to a big tip roast is making a nice bark- try any blend of seasonings but season well.

- Marge

Darnoc

Here is one that is simple .
1 4 lb tip roast
2 carrots shredded
1 lemon rind shredded
1 orange rind shredded
1/4 cup chopped parsley

salt and pepper all over
mix vegetables and rind together and pat all over the roast
take a large sheet double foil put meat in center and wrap up
bake at 325 indirect for about 2/3 hours till it is at the temp you want I pull mine at 135

open the foil and put meat on a serving platter
pour the juice into a small pan and add 1/2 cup sour cream and reheat.Do not boil.

Darnoc

man I forgot 1 grated onion. Sorry.