Sirloin Tip for Pulled Beef

Jimmy99s

Found a decent sirloin tip whole roast (14.5 lbs) at Costco a couple weeks back, decided to try a low and slow smoke to see if I could make it into pulled beef. Trimmed up, then for the dry rub I used a pre-mix blend of spices called "Fire Rub" (https://fireinthekitchen.ca/products/fire-rub ), its pretty heavy on sea salt and pepper with some chipotle and cayenne. Did an overnight smoke for this one, Royal Oak (about 1/2 inch above the fire box line) with some mesquite chunks. Got a fire going in the Egg stabilized temp to 250F, conveggtor with grill on raised direct, and placed a foil tray with water under the grill. Meat went on at about 9pm after searing all sides in frying pan. Checked temps a few times overnight with a wireless thermometer, the Egg dome temp did stay fairly consistent at 250F, got up to spritz the meat twice (cider vinegar, bourbon and Worcestershire sauce). Dome temp did dip to 225F once, had to adjust vents. Took quite a while for internal meat temp to increase, early morning 6am temp was only around 150F. I decided not to wrap, kept with spritzing every couple of hours. My target of 200F internal temp was not reached until about 12noon so about a 15 hour smoke. At this point, I wrapped in foil / towel and put in cooler for a few hours until dinner. The sirloin did pull very easily by hand, quite tasty! Slightly dry but not overly so. I would consider cooking again only thing I might do differently is wrap at about 150F or so to retain more moisture.

Foghorn

Thanks for posting this.  That's a great cook.  I've got a 3.8 pound bone-in slice in my freezer and I've been thinking about pulling it, rather than cooking it like a steak.  It's wagyu/angus so it may have a little more fat than yours.  With that said, your experience and guidance to wrap early are appreciated.

Photo Egg

Great post and photos. Thanks
A little Au Jus poured over at the end and your golden.
I think your cook was spot on.

lousubcap

Great cook and documentation right there.  Way to adapt to the cook as it progressed.  Congrats.
But I cannot let the following pass w/o comment- "spritz the meat twice (cider vinegar, bourbon and Worcestershire sauce). "     I am quite sure given the cook that the bourbon was bottom-shelf at best!!

scdaf

Don't knock bottom-shelf bourbon!  It's easy to reach after you fall off the stool.

Jimmy99s

Hard to get good bourbon up here in Canada, used this one, pretty run of the mill I believe   

loco_engr

all in all, still a nice looking result!