Sirloin Tip Roast

Unknown · October 2006

I picked up a 2.25 lb sirloin tip roast today that I plan to have for dinner. I have never cooked this particular cut of meat before. Any suggestions?

EddieMac · October 2006

That's not a real big piece of meat and won't take much time at all to cook....I'd cook it indirect....at 350 dome....And pull off when middle internal temperature hits 140....let stand for 12 - 15 minutes before slicing......[p]As far as prep goes....you can coat lightly with EVOO...and then sprinkle your favorite rub on...DP Cowlick...DP Raising the Steaks....Montreal Steak.....etc....Or my favorite...and that's taking a handful of large, peeled garlic cloves and toss them into a food processor....with some sea salt....some black pepper....some of your favorite rub....pulse a few times...and Voila!...you have a nice garlic paste to cover that little darlin' with.....[p]Again...this won't take long to cook and should be great....[p]Ed McLean
Ft. Pierce, FL

Unknown · October 2006

eddiemac,[p]Thanks. I couldn't decide whether or not to cook it like a fat sirloin steak (direct with a sear on the end) or like a roast (indirect like you suggested). I'll give your plan a shot and let you know how it turns out.

drbbq · October 2006

FinallyGotAnEgg,[p]Like Ed said that size is gonna cook quick and it's not a tender cut unless you can slice it real thin and you don't overcook it. I hope it's USDA Choice too because that type of cut can be pretty rough if it's graded select. [p]I cooked an 8 pounder Friday at the American Royal. I pretty much shaved it with a sharp carving knife and it was great. I got it at Bichelmeyer's and it was a beauty. It just barely got to 140, probably more like 135. Then it was wrapped and rested for an hour. I wouldn't rest yours that long.

Sirloin Tip Roast

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