Sirloin Tip Beef Roast

[Shane Rakow]

Hi all! I finally have a couple days off from work, and I want to fire the smoker up again. I'll be doing pastrami tomorrow. While digging around in the freezer, I found a 3 lb. Sirloin Tip Beef roast. I know this thing is going to be tougher than heck. I read Meatheads columns on beef recipes, but I don't think there is any way to get this thing tender enough to eat while maintaining my preference of rare, to medium-rare. If I slice this thing up after internal temp of 125F-130F, will I just be making beef rubber bands for a French Dip sandwich? Any suggestions?

[EdF]

This is where a sous vide machine comes in handy combined with some smoking (or for this cut, searing). But that would be a mighty expensive roast!

[Shane Rakow]

No Sous equipment here. I think it's wishful thinking of making a 130F sirloin tip tender no matter what I do.

[Danjohnston949]

Shane Rakow, This might be Perfect for Your Meat Grinder! First Pass Coarse, Second Pass Medium! Might need a little Fat Enhancement if You want Burgers, Great as Is for Hash, Taco's, or Stove Top BBQ! You have Options My Friend!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Shane Rakow]

It's already soaking for jerky. I gave up on trying to figure out what else to do with it. I would imagine that I bought it for jerky anyways.