However, now I am not sure what to do. Everything online seems to say that the best treatment for this cut is to 135 with a nice reverse sear. But I want(ed) brisket, or something similar, so I am wondering what will happen if I treat it like a brisket and do low and slow up to ~200? Has anyone ever done this with this cut? Should I definitely not do this? I don't have any experience with it so any comments or suggestions are welcome. Thanks in advance for the help!
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9.5lb Round Sirloin Tip Roast - what do I do with this thing?
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9.5lb Round Sirloin Tip Roast - what do I do with this thing?
So this story starts out with me wanting to do a whole packer brisket. I head over to Sam's Club (in NC) and all they have are flats. I don't have time to make corned beef/pastrami, which is all flats are good for in general, or to go anywhere else on the HOPE of finding a brisket, so I settled on what is labeled a "round sirloin tip roast." Unlike pictures I've been seeing online, my roast appears to be well marbled with a thin layer of fat on one side. Honestly, it looks somewhat like a pork butt, which is promising as I was starting with brisket in mind.
However, now I am not sure what to do. Everything online seems to say that the best treatment for this cut is to 135 with a nice reverse sear. But I want(ed) brisket, or something similar, so I am wondering what will happen if I treat it like a brisket and do low and slow up to ~200? Has anyone ever done this with this cut? Should I definitely not do this? I don't have any experience with it so any comments or suggestions are welcome. Thanks in advance for the help!Tags: None
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Administrator
- May 2014
- 17851
- Clare, Michigan area
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Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Go for it bro! If you think it looks well marbled, you could try taking it up past well done and making pulled beef. I doubt you'll get sliceable brisket style texture with this but I could be wrong. Do it the exact same as you would do a pork butt, with the temp, the tight wrap, the faux cambro hold, etc. Just dry brine well in advance to help hold moisture and then use brisket seasoning like BBBR or whatever you were planning to use. I have done this with excellent results although not with round sirloin tip. Those have a reputation for being lean. Like smarkley says though, you cold cut it up into 2 or 3 roasts, and try one this way then you know how to proceed with the next one.
It takes a LOT of marbling and fat to make it to high temps and be brisket or pulled beef quality. A tougher cut like that may be best suited for a medium rare roast experience. I have used the 135* medium rare roast approach with eye of rounds and chuck tender roasts (each of which turned out great but have their own drawbacks like any cheaper cut would).
Please update us however you go and let us know (with pics!) how it turns out.
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Thanks guys for the replys. I think splitting it is a good idea all the way around. I wouldn't be committed to one temp, I can see just how well marbled it really is, and the salt will penetrate better on the smaller roasts. I'm just pissed Sam's didn't have the packer. I am probably in the minority, but rdI would rather buy the bigger cut and choose how I want to break it down, vs. Having Sam's break it down for me. Oh well, onward with the sirloin! I will update with pics, the cool should be tomorrow/Saturday morning.
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Administrator
- May 2014
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Thermometers- SnS 500 4-probe wireless
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- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yeah that does look really good. I wouldn't feel bad about doing either method with that if it were mine.
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Administrator
- May 2014
- 17851
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
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Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
sjwebb15, since you're new to The Pit, please check out our homework assignment post for new members, it contains a few how-tos and please-dos!
Can't wait to see how this turns out with this/these roasts.
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Charter Member
- Oct 2014
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Wartface is correct, do it like a prime rib roast. 225* to 135. I rub with a mix of kosher salt, cracked black pepper, and minced fresh garlic. You can sear it at the end, but I've always had a nice crust without the sear.
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So here are my thoughts after reading some more:
Put them both on at the same time, smoker at 225. Smoke roast 1 (both are about 4.5 lbs) as suggested to about 130 and sear (or not) with the broiler in the oven. When pulling roast 1, wrap roast 2 in foil, add a little liquid perhaps, and take it all the way to ~170 and hold it there for a while in the high humidity environment created with the foil wrap, the idea being to create a hybrid brisket/pot roast type texture that is fork tender. Sear roast 2 or not, game time decision.
Has anyone tried this before? or care to predict my dazzling success (or failure)?
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Administrator
- May 2014
- 17851
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If you're going to try this (and I do recommend trying both methods) don't stop at 170, take it to 190-203, then hold it in a faux cambro at least an hour, still wrapped, or don't do it at all. That extra time and temp will make it fork tender. 170 will just be a tough well done clod.
This is my advice for what it's worth.
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Charter Member
- Oct 2014
- 5816
- PA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
I predict roast #1 will be excellent, and should be thin cut for roast beast sandwiches. I have a friend who made that as his go-to for summer pot luck feasts, he actually called it roast beast.
I don't know what will happen to roast #2. I'll be interested to hear how it turns out. Y'know, even if it is tough you can save it by using it in soup or chili.
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- Jun 2014
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- East Texas
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I ain't never taking another sirloin tip roast past medium-rare. I had to for the well done crowd. It was home grown so it wasn't a total lost. But never past medium-rare again.
Not the thing to do that with in my pit.
They can eat something else.....the well-done crowd, hot dogs are well done....Last edited by Jerod Broussard; January 15, 2015, 04:18 PM.
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Meathead will tell you that some high dollar restaurants will NOT give someone a Prime steak past Medium, maybe medium-rare, they will give them a Choice. Wrong, but they ain't wasting a Prime grade on anything close to well-done.
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I agree in general. I wouldn't cook a steak past medium rare (except by mistake), but I am going for a pot roast like finished product on this one (which it is sometimes used to make), not slicing and eating. Plus, it's worth knowing if this is possible, as whole packer briskets aren't easy to come by in NC and it would be nice to have readily available alternatives.
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I hear you on that sjwebb....nice to have alternatives.
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