My wife went shopping ...

[Paulie Brisket]

and came home with what the store labeled as a "Sirloin Tip". It looks like a roast, was inexpensive, and I can't nail what cut it comes from. The nearest I can figure is between the round and the short loin. Any thoughts on what it might be and how it should be cooked? Thanks

[Jon Solberg]

Its cut from the side of the sirloin. Its lean. For me I'd low and slow it to 120°ish

OR

Cut it into thin steaks (aka charcoal steaks) marinate is in what you like and grill em. It is a tough chewy cut of meat IMO>

[Paulie Brisket]

Thank you Jon Solberg. Think I'll do it on the WSM and follow Meat Heads roast instructions. I'm hoping low and slow might help it not be so tough and chewy. I'll let you know how it turns out, cooking it tomorrow.

[Jon Solberg]

I think it will be great as a roast. Steaks are the chewiest.

[Jerod Broussard]

I tried to take a sirloin tip roast past the medium-rare point, nasty disaster!!

I sous vide the rest and they were an outstanding success.

[Paulie Brisket]

I haven't tried the sous vide yet .... That's another must have doodad!