Sirloin Tip Roast

sump411

Does anyone have any tips on how to properly cook one of these?

FLbobecu

For slicing I did my first one to 147 (MR). Some like it well done and very thinly sliced. I will be cooking my next one medium-well and slicing thinly and kissing with some Au Jus.

Large Marge

Keep the roast tied, cover it with your favorite dry rub (this is the meat I use for Italian Beef sandwiches, I use oregano, thyme, salt & pepper and I cut slits deep into the meat and stuff a little garlic here and there). Insert thermometer in the center and roast at 375-400 dome (indirect) until rare/med rare in the center (I pull at 125 then let it sit and finish off the grill about 10-15 mins). Use a drip pan to catch all the goodies and you can make fantastic gravy (belongs with mashed potatoes in my humble opinion), or save the drippings for beef au jus (search on Italian Beef in this forum and you'll see one tasty use for the drippings and thinly sliced, cooled meat).




did someone say gravy? :woohoo:

Brokersmoker

Will let you know, got one on right now. I seared 2 minutes X 4 sides pulled to rest and get temp down between 350 - 400 indirect. Internal temp now 99* taking to 145*. Will slice thin and make Philly chhese steaks with left overs tomorrow. (At least that is my plan :evil: )

sump411

That was exactly my plan (to slice for sandwiches). I cooked my to 125 internal and then pulled it. Going to place the meat in the fridge and let it sit overnight. Will slice it with my meat slicer tomorrow night. Hopefully, it will turn out great! Thanks for your time!

Brandon

Large Marge

save the drippings, add to a pot with 2 cups of beef stock and a cup or two of chicken stock, maybe a little white wine, S&P, and simmer that sliced meat for an hour. Fry up some onions and peppers and stew it in there...and you have a sammich!