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Sirloin Tip Roast - Suggestions Please?

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blasting
blasting Posts: 6,262
in EggHead Forum
Hi guys.  Just put on a small sirloin tip roast.  Using mostly hickory smoke wood.  Indirect at 300 degrees.

To get the most out of this cut, should I cook it and slice it?  And what temp?

or

Should I braise it half way through and cook till it can be pulled?

Thanks in advance for the input.


Phoenix 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Baltimore pit beef? 
    ------------------------------
    Thomasville, NC
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  • blasting
    blasting Posts: 6,262
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    @tarheelmatt   Thanks Matt.  I took the day off today, and felt like consuming some lump.  Put on the only smaller piece of meat I had.

    That Baltimore pit beef looks amazing.  I'm going to turn this into something similar, although I didn't do any of the prep work in the recipe.  

    Will post a pic, for better or worse.
    Phoenix 
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  • bgebrent
    bgebrent Posts: 19,636
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    blasting said:

    @tarheelmatt   Thanks Matt.  I took the day off today, and felt like consuming some lump.  Put on the only smaller piece of meat I had.

    That Baltimore pit beef looks amazing.  I'm going to turn this into something similar, although I didn't do any of the prep work in the recipe.  

    Will post a pic, for better or worse.
    @Eggcelsior treated us to Baltimore pit beef at NCBB.  It's amazing!
    Sandy Springs & Dawsonville Ga
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  • danv23
    danv23 Posts: 953
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    Wouldn't you want to brown the exterior?  Or, better yet, reverse sear that sucker.  Post pics.  Would love to see that. Never tried it with a roast!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Too late to help, but sirloin tip is great reverse seared or front end seared and allowed to cook slow - slice it thin and IT of <140ºF. 
    Mom used to have a smoking hot oven, 550ºF plus - after 20-30 minutes, shut the oven off and let it finish. I like the reverse sear, 275ºF or lower 'till IT is 125ºish - pull and then reverse sear. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • blasting
    blasting Posts: 6,262
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    Ok, turned out pretty good.  Great sandwich.  It wasn't dinner or anything - just an after school snack giving me an excuse to make my yard smell like bbq.

    Next time I'll follow the Naked Whiz recipe and go for authentic pit beef.

    Thanks for the input.


    Phoenix 
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  • SPRIGS
    SPRIGS Posts: 482
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    Looks darn good to me!  Love a nice sirloin and you did that puppy justice!
    XL BGE
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  • YukonRon
    YukonRon Posts: 16,989
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    Yeah, that would not last long around me!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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