Sirloin Tip Roast

Unknown

Hi everyone, I've been looking through some old posts and have grown confused on what to do with this sirloin tip roast that my butcher recommended to me today.[p]It's about 8 and a half pounds with great marbeling throughout and some good patches of fat on one side. My intent was to slow cook it in the following manner, but after reading a bunch of posts, I can't tell if this would be recommended.[p]1) Marinate overnight in a vinegar, worchester sauce, garlic and spice mixture.
2) Season with salt, pepper, and a little bit of garlic powder.
3) Bring my Egg to 200 to 225 degrees.
4) Throw on some Jack Daniels wood chips.
5) Cook about 1 hr to 1 hr and 20 minutes per pound. So, around nine hours total.
6) I was planning on using a V-rack with a drip pan.[p]I've only had my Egg for about four weeks and this is going to be my first attempt at a long, slow smoke. Any advice would be greatly appreciated.

StubbyQ

You may end up with some rather dry meat here. I did one and it dry. Next time I think I will cook it for 3 hours uncovered, then 2 hours covered. Someone else may have a better idea.

SyraQ

Patrick,[p]I agree with the previous post. Don't do a sirloin tip roast low and slow. I've done a few at about 350. Go to the internal temp you prefer. About 145 is medium rare. You are probably talking about 25 min to the pound. It should come out juicy and leftovers will make great sandwiches. Nine hours of cooking will be waaayy too much.

BucsFanJim

<p />Patrick,
Id did one not too long ago and posted about it. Danged if I can find it know though.
It's not my favorite, but was great with garlic taters, pan gravy from the drip pan and fresh carrots. The kiddos loved it.
Here's a pic[p]