Angus beef top sirloin

[michele p]

Any suggestions?
I have a 13 lb roast I am smoking tomorrow. I have never cooked this before.
I saw in another post a beef round sirloin tip.
I am not sure if they are similar.

This piece also has a fat cap on one side. I though I would leave it on, and put it fat side up in the smoker. Does that sound right?

 

[K Kruger]

Sirloin tip is actually a cut from the round. In a way, they are similar in that they are best cooked to low internals--say, 135 or so. Tip is best sliced thinly; top can be sliced thicker (I like 1/4-inch).

Smoke/roast fat side down. Normally, for many beef roasts, I'd say fat down if not using a roasting pan, fat up if using one, but top round roasts, imo, are best fat down regardless.

Get your roast to come to (or toward) room temp before cooking. I like a mix of minced fresh herbs plus fresh garlic, pressed, green pepper, and a touch of ground cloves (sometime I add Dijon and a little Worce); or thyme pureed with shallot, garlic, ginger, white pepper, nutmeg and tamarind; or reconstituted dried chilies pureed with garlic, sage, marjoram, black pepper and cinnamon. Lots of things work.

I like starting with temps of over 400 when I load in the meat and allow the temps to settle anywhere from 325 up. You can also shoot for 325-350 (or higher) for start-to-finish. You can also cook lower but I do not see a benefit and so don't recommend it.

 

[michele p]

Thanks!!

 

[Lou Tarnay]

What Kevin Said. I would probably do it on the Weber kettle over indirect heat with the roti. You can use wood on the banked coals if you are looking for some smoky flavor.

cheers
Lou

 

[r benash]

I like Lou's roti idea. But what to do about those nice roast veggies that come along for the ride when you cook in the kettle or WSM??

Ray