I have a few Sirloin Tip Roasts from a 1/2 cow purchase. The only smoke/grill idea I can see online is from Malcolm Reed. I'm really just thinking I can just cook it like a Tri-Tip (since the Tri-Tip is just the tip of the sirloin). Anyone ever try that, or have any other ideas for these Sirloin Tip Roasts? Also have a couple of Shoulder Roasts from the same 1/2 Cow Purchase; any ideas about those would be appreciated too. TIA.
I do rounds and sirloin tips all the time, dry rub right outta the fridge on onto the coals.
I smoke them in the 260-290 range to an inside temp of 130 for rare 145-145 getting closer to medium.
It will not be a long cook maybe 3 hours depending how rare you want the meat.
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