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Sirloin Tip Roast

First time I tried this.  I am really bored of my regular cooks, and looking for something new.  Marinated in Dichickos Garlic, done indirect at 350 for two hours until the internal was 135.

Flavor was good, but it was a bit tough.  I think it is going to get cut fine and used in a pot pie next week.



XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • twlangantwlangan Posts: 299
    Sirloin tips are one of my favorite beef recipes to do on the Egg. Next time you do one, keep temp at 250. Want to do these low and slow. Mine average 3-4 hrs. Once internal temp is where you want it, take it off, remove platesetter, and let'er rip. Toss Tip back on direct and sear it on all sides. Remove, let rest, and enjoy!
  • twlangan said:
    Sirloin tips are one of my favorite beef recipes to do on the Egg. Next time you do one, keep temp at 250. Want to do these low and slow. Mine average 3-4 hrs. Once internal temp is where you want it, take it off, remove platesetter, and let'er rip. Toss Tip back on direct and sear it on all sides. Remove, let rest, and enjoy!
    Yes - do it like rib roast, much better texture. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Any recommendations as to how to season a tip roast. Thinking about using that Dale's Seasoning as a marinade, injection as a change up from a rub. I'm aware of the saltiness, but is it still a good choice?
  • Any recommendations as to how to season a tip roast. Thinking about using that Dale's Seasoning as a marinade, injection as a change up from a rub. I'm aware of the saltiness, but is it still a good choice?
    This is the first one I cooked, I don't even remember what I seasoned it with, I think I used a marinade.  Flavor was OK, but it turned out a bit tough.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • twlangantwlangan Posts: 299
    Any recommendations as to how to season a tip roast. Thinking about using that Dale's Seasoning as a marinade, injection as a change up from a rub. I'm aware of the saltiness, but is it still a good choice?
    GOOD beef requires nothing more than some salt applied at the table - but this is my opinion. This is also why I never got into rubbing/smoking briskets. Again - just my opinion - but rubbing/injecting/smoking beef is to cover up the taste of poor quality beef that is VERY prevalent in supermarkets in my area.
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