I have taken possession of a 13lb whole sirloin tip. I'm looking for suggestions on what I can do with it. I was considering a low and slow march to 205f and shredding it, however I'm unsure of the cooking time as well as what the end result would be. Suggestions?
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I don’t think that’s a cut that you want to cook to brisket type temps and shred. It will be dried out and hard as a rock if you try that.
It’s probably better cooked to medium rare and sliced thin across the grain, like Baltimore pit beef or prime rib.
Personally, I would dry brine, apply a spice rub, front seat, then cook indirect to about 135F, and pull off the grill. Carryover will take it to 140f. If you like more pink pull sooner.
if yo don’t want to cook it all at once, split it and freeze half for another time.
^^^^This is my go to for sirloin and round roasts. although mine are usually in the 5-7 lb range.
I smoke em at 270-280, won't be a very long smoke maybe 2-3 hours to get it into the 135 IT.
And cut it thin.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
A while back I picked up a Sirloin Tip Roast and having never cooked one, I started browsing the food websites looking for a recipe and this one kept coming up. So by popular demand I had to give i…
You certainly can cut it down some if you want. We used to put a big one in the meat case and then cut chunks off it to size for customers. Treat it like a rump roast or a round roast, medium rare, maybe reverse sere: indirect to about 130, then brown it up a little over direct.
It was the first thing I cooked on the new pellet pooper 2 days ago. Although a bit smaller than yours, I dry brined it over night, P&GP, ran it at 225 until an IT of 125 then seared it off on the gasser with GG's. Melt in your mouth fantastic!!
And you can certainly break it down into smaller chunks or even steaks.
Last edited by CaptainMike; May 27, 2022, 03:15 PM.
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