My sirloin tip roast last night was WONDERFUL

RRP

A couple months ago my wife brought home a 4# sirloin tip roast that she thought was that "tri-tip thingee" that had evaded me for 5 years of searching. Well, yesterday armed with some ideas gleaned from a post made here 3 years ago by Jim Minion and some other recipes I tackled that chunk of cow. I injected it with a marinade concoction of water, beef broth, garlic powder, soy sauce, savory and Chinese hot oil. Rubbed the outside with Worcestershire, Cow Lick rub and then smeared lightly with yellow mustard. Did a combo of direct and indirect at 250, smoked and brought it to 130 internal. Let sit wrapped in foil and towels for 30 minutes and then used our meat slicer to pare off 1/4" slices across the grain. I served it with au jus and man oh man was that tender and tasted WONDERFUL. Please don't shy away from that cut of meat cauz this worked!!! Anyone interested in more details please email me.

Clay Q

RRP,
Sounds good. I haven't cooked that type of roast, will have to give it a try.
Clay

RRP

ClayQ,
per the eggperts this piece gets tuff at 140 so that's the reason to pull it off the heat at 130 to 132, wrap and let sit because it still will rise sitting there on the counter. I left my probe in and I saw it go from 130 to 138 in 30 minutes time. Then the key is to cut it thin and across the grain. Funny thing, but after I posted this morning I was craving that taste and had some of it cold over the sink - YUP - that was goooooood!!!!

mollyshark

RRP,[p]I did a top round roast last night and did it as a pot roast. Bad move. Very low fat and let it simmer for about 3 hours which normally comes out great. Wrong cut for sure. This is one that shoulda been pulled at 120...or maybe 50! Total shoeleather. I haven't done a shoeleather roast in a lonnnnng time. But I did discover an amazing thing. With enough really hot horseradish, you CAN eat a shoe.[p]mShark