Good day all
I have a sirloin tip roast that I want to smoke. I have never done one before. I was thinking of using Montreal steak spice. I know it can be a little tough so I m going low and slow. Does anybody have any experience or "tips" with this cut?
Cheers
Frank
I have no experience with that cut as a roast - seems a bit lean for my tastes. I prefer a tri tip when I can find one. If it were me I'd season, vac seal and Sous Vide at 130F for a few hours following up with a quick sear. AI results were reverse sear which is similar, just using low and slow grill/smoker method to an internal temp of 120F followed by a high temp sear. Maybe others will chime in...
Good luck!
I put olive oil on it with rosemary, thyme, S/P Onion and garlic powder, I had it on for 3 hours so far, at about 230F. Its at 120F now. Unfortunately, I am going to have to go to about 140F, the people coming over are well done meet eaters. I will let it rest for 1/2 hour or so. I do have a pan filled with vegies under it to catch the drippings. I will post pics later
Cheers and thanks for the insight.
PS It may be a bad omen to have a roast considering we are having a Blue Jays watch party tonight and they better not get roasted again :)
Cheers
Frank
Quote from: Cabernet on October 15, 2025, 11:45:58 AMI put olive oil on it with rosemary, thyme, S/P Onion and garlic powder, I had it on for 3 hours so far, at about 230F. Its at 120F now. Unfortunately, I am going to have to go to about 140F, the people coming over are well done meet eaters. I will let it rest for 1/2 hour or so. I do have a pan filled with vegies under it to catch the drippings. I will post pics later
Cheers and thanks for the insight.
PS It may be a bad omen to have a roast considering we are having a Blue Jays watch party tonight and they better not get roasted again :)
Cheers
Frank
Sounds like a solid plan..... if they prefer well done, you may consider finishing it up with a braise - much like a chuck roast in beef broth. I do that to make sure a chuck roast is tender and will shred at well done. Good luck with the party!
Cheers and have a glass for me....
Good Day
It was on the kettle for about 4 1/2 hours average 270F, pulled it off internal temp 145F , climbed to 150F while resting. I let it rest for 1/2 hour, could have rested a little longer but the aroma in the house was making everybody hungry. Turned out pretty good and great flavour for the temp I had to cook it at. I liked the braised idea. If I have to do it again to that temp and have more time I will go that route , I poured the juice from the vegetable drip tray over it. I was hoping there would be some leftovers for sammies tomorrow but that was wish full thinking. Overall, not a bad piece of meat for the price. It was on sale, and I may go buy a few more to toss in the freezer.
Cheers
Frank
Looks really good, congratulations on your success! I'd enjoy that any day.
Cheers!
That turned out great. Veggies look good too!
Yes, Yes, Yes, nuthin' wrong there ! ! !
I went and bought a couple more to put in the freezer. Since the family likes it medium to well, I was thinking of a new way to do it that would keep it tender. My thoughts are to put it in the instapot for about 30 min then smoke it for about an hour. My only question would be, should I do the instapot first and then smoke or smoke and then do the instapot I am glad the roast was relatively inexpensive for the price of beef nowadays that I might try it both ways and see what works out best. Any thoughts or experience doing it that way?
Cheers and have a great week end
Not very familiar with the Insta-Pot. I mean I know what they are and how they work, I just haven't used one.
That being said, I think I would go Insta-Pot 1st. I think that would allow you to get a little bit of crust on the outside of the roast.
You could also, then, do the veggies in the Insta-Pot using the drippings that collected while the roast was cooking in it.
I would go smoker first and then the instapot. Give it the best chance to get smoke flavor first and then finish.
You can cook it with pressure and it will be tender enough for everyone, even well done, or cook it slow cooker style if you have the time and inclination.