Sirloin Tip Roast


 
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Brandon A

TVWBB All-Star
After reading about using a salt/pepper and onion marinade in this thread (takes some reading but its in there) I decided to give it a shot. The wife was planning on doing the crock pot thing with this sirloin tip roast we recently got with our xmas beef. I said let me do some research, maybe its a good candidate for smoking. From what I read, most sirloin tip roasts are pretty large (~10lbs) but this guy is probably only 4, 4.5 at the most.

I salted the roast liberally on all sides using Mortens Kosher salt, then another liberal coating of fresh ground pink/white/black/green peppercorn mix. For the onion, I chopped a whole white onion and put it into a bowl. Then I salted the onion with the kosher salt as well. I put about half of the salted onion into a gallon freezer bag, then the roast, then the rest of the onion. Then, because it seemed like the thing to do, I got out the worcestershire sauce and gave it a few good shakes (or 10) into the bag. I took most of the air out and mixed it all around to get as much onion touching the meat as I could. I plan to flip the bag every so often to redistribute the wosty sauce.

Tomarrow afternoon after aprox. 24 hours in the marinade, I will fire up the wsm for a low temp cook. I'm looking for an even finish of med. I'll smoke at 225 until 130 degrees. Plan to use a combo of hickory and maple for wood.

I took a photo of the marinading roast so you can get an idea what it looks like.


Looking forword to tomarrow to smoke this baby!

Brandon
 
I've been doing them since reading the recipe in Legends of Texas BBQ. It says to cook at 300 to 325 until a internal of 125. I take it to 130, with bacon on top to keep things moist, turning every half hour. The ones I get here are samller, around two to three pounds, I guess the butchers are getting another cut out of it. Because I like my meat rare, I put it on the WSM right out of the fridge. That gives me a rare center and the ends more done for others in the family. I use just sea salt and freshly cracked black pepper but the onion seems like a good addition. Good luck, it's a great roast with a real beefy flavor.
 
I understand that they can be cooked at a higher temp, such as 300-325 thus acheiving the med outside and rare center. I want to try to have an even doneness throughout, which is the reason for the low and slow cook. Thanks for reminding me, I should also let the roast come to room temp before putting it on the wsm, to help with the even cooking.

I was wondering about the bacon. Do you think the roast will come out dry without it? I guess I dont know how much internal fat the roast has, but it did seem to have a fat cap of sorts.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
I was wondering about the bacon. Do you think the roast will come out dry without it? </div></BLOCKQUOTE>
No Bud. The bacon on top, will do nothing to keep the roast moist, and a waste of good bacon IMO.
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The rendering fat from the bacon will do nothing but run down the sides of the roast. Leave it off for a better crust on the top of the roast.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
I was wondering about the bacon. Do you think the roast will come out dry without it? </div></BLOCKQUOTE>
No Bud. The bacon on top, will do nothing to keep the roast moist, and a waste of good bacon IMO.
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The rendering fat from the bacon will do nothing but run down the sides of the roast. Leave it off for a better crust on the top of the roast.
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</div></BLOCKQUOTE>

I thought I've read that before Bry, thanks. Another question, about the onions. They, like any other marinade should be discarded and not reused (cooked in this case) correct?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
Another question, about the onions. They, like any other marinade should be discarded and not reused (cooked in this case) correct? </div></BLOCKQUOTE>
Sure you can cook them up if you want to. Not sure how much salt was used, you might want to do a quick rinse on some/half of the onions? Put the onions in a foil pan under the roast to catch all the drippings. Onions should brown up nice for you during the cook. You can use the cooked onions and drippings, as a base for some Au jus/dipping sauce for the roast beast. Dunk the sliced beef in Au Jus and plate, or dunk the sliced beef and place on a roll. Then dunk end of roll take a bite, dunk roll take a bite... AKA French Dip.
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And don't forget the Horseradish.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sure you can cook them up if you want to. Not sure how much salt was used, you might want to do a quick rinse on some/half of the onions? Put the onions in a foil pan under the roast to catch all the drippings. Onions should brown up nice for you during the cook. You can use the cooked onions and drippings, as a base for some Au jus/dipping sauce for the roast beast. Dunk the sliced beef in Au Jus and plate, or dunk the sliced beef and place on a roll. Then dunk end of roll take a bite, dunk roll take a bite... AKA French Dip. Big Grin And don't forget the Horseradish. Wink </div></BLOCKQUOTE>

got this one figured out too, eh Bryan? Thanks for the tip. I was trying to think how I could recover some juice from the recent eye round I smoked, but since it was a first I didn't try to get too fancy. I'll add this technique as an addendum to my notes and I'll be sure to try it next time. Thanks again.
 
Smellin good out there! The Sirloin Tip roast has been on for 1:45 @ 225, internal temp is 119. The roast ended up marinading for 2 days instead of one because we decided to go out for eats/drinks last night. I let the roast warm up on the counter for ~2 hours, the probe read 57 degrees when I put the roast on. I'm planning on cooking until 130, I'm going to leave the probe in durring the rest to see what the final temp is. I saved the onion from the marinade bag and rinsed off the marinade juice. Put them in a drip pan underneath the roast to catch drippings as recomended. I ended up using 3 pieces of red oak and 1 piece of hickory for smoke wood. Heres some more pics, more to come.





I'll post a slideshow link when the smoke is all done.

Brandon
 
I pulled her off at 130, left the probe in and tented with foil. After about 10 min, I realized that I wasnt going to get any carry over (it stayed at 130). So I opened the vents on the wsm back up and put her back on, reset the therm for 140. I suppose due to the low temperature of the cook, there just wasnt much heat energy for carry over cooking. So now I'm back to waiting again.

I put the onions in a sauce pan and added a can of beef stock, the onions absorbed alot of smoke and combined with the beef stock, should make a good dipping sauce. There really wasnt much as far as drippings go. I dont really know what I'm doing, but I put it on low, maybe reduce the stock a bit and soften up the onions. Cross your fingers, I might be able to make something of this yet!

Brandon
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I dont really know what I'm doing, </div></BLOCKQUOTE>
Yes you do. The next line (and the first in the paragraph--and the first paragraph of the post) confirms this.
 
Thanks Kevin, first time cooking something, I just feel like I'm winging it. The cook took alot longer then it should have. If I would have left the roast on until 140 in the first place I could have avoided that. Took a couple more hours to go from 127 (dropped 3 degrees) to 140 (getting the wsm back to temp and such). But I'll say, the roast looked beautiful when I took it out the second time. It was a deep red color, when I took it out at 130 it was kind of pale still and didnt look that appatizing.

IMG_0835.jpg


The flavor in this roast was huge, the onion marinade really delivered, and the smoke was awesome also. Although, it was on the heavy side, I think the chunk of hickory could have been left out, sticking with the 3 red oaks only. The onion marinade was definately the way to go with this roast, and I'll be using it in the future on other cuts of beef.

When I started slicing I knew I was in for a treat. It was nice and moist yet, and tender. Of course I could be making it all up, so I'll prove it, heres the slideshow
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Enjoy!

Brandon
 
Hey Brandon for "not knowing what I'm doing" it looks like you did pretty darn good. Looks great. I would probably take it off to finish a little more rare, but that's just my personal preference. Really looks tasty. Thanks for taking the time to post and the pics.

I was planning on trying the salt/onion on my chuck Saturday but caved in to making a stew. So that roast got cut up into a wine and onion based marinade instead.

So - I'll need to get another roast now to give it a try. My wife likes simple seasoning (as well as BBQ) and I think this would be fun to do on the WSM or the Performer.

Nice work!
 
Ray, I probably would have liked it a bit more rare also, but the wife thought it was still "a little too rare" for her. *shrug* But then again she was expecting a pot roast
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I had her in mind when planning the cook. So I did everything I could to get the even medium through out, it was a sucessful, fun cook.

In the other thread Kevin mentions "A sprig or two of fresh thyme or a bit of rosemary, and a fair amount of lemon zest can be a nice addition to this layered onion approach." I plan to do this on my next onion marinade, maybe you should try it on your first attempt. Kevin wouldent steer us wrong.

It's always a pleasure sharing, glad to see someone is reading
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Sirloin Tip Roast's dont seem to grab peoples attention, but I bet the post will help someone in the future when they hit the search button looking for answers on how to do that roast they found in the freezer!

Brandon
 
There's nothing better than a compliment from your partner. My wife fortunately likes steaks done the same way I do, perhaps a little more "done" but MR works for her. For your objective, it looks like you really hit the mark.

Yes - keep posting. It's great that you did so and your experience is now in the archive.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sure you can cook them up if you want to. Not sure how much salt was used, you might want to do a quick rinse on some/half of the onions? Put the onions in a foil pan under the roast to catch all the drippings. Onions should brown up nice for you during the cook. You can use the cooked onions and drippings, as a base for some Au jus/dipping sauce for the roast beast. Dunk the sliced beef in Au Jus and plate, or dunk the sliced beef and place on a roll. Then dunk end of roll take a bite, dunk roll take a bite... AKA French Dip. Big Grin And don't forget the Horseradish. Wink </div></BLOCKQUOTE>

got this one figured out too, eh Bryan? Thanks for the tip. I was trying to think how I could recover some juice from the recent eye round I smoked, but since it was a first I didn't try to get too fancy. I'll add this technique as an addendum to my notes and I'll be sure to try it next time. Thanks again. </div></BLOCKQUOTE>
To make a killer Au Jus with a twist, use a can/bottle of beer to deglaze the pan with the onions in, and reduce, then strain. Add a sprig of fresh Thyme in the reduction phase, and dip away. Do not press when straining. You want a brown but clear broth/liquid for the dip.
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What Bryan says! I have a hard time when a recipe tells me to "discard" something, I usally step back and figure out if it can be used or modified.

It can often aide in carrying over flavor notes into the recipe.

Au Jux, broth all can improve when you selectively utilize items, brown or carmelize then deglaze and utilize the fond from that process.

Most recently I did a chuck stew. Recipe said to discard the pearl onions, carrots, etc and other veggies that were in the marinade. The marinade did get utilized in the stock. But I am so glad that I took a CI skillet with some EVOO and caremlized everything. The veggies went back into the stew afterwards. Deglazed the pan and that also went in. A big improvement IMHO. It could have been easily used to make an Au Jux.

Further, when the stew was done cooking I removed all the veggies and did the same process, carmelizing them and then back into the stew and then deglazing as above.

The stew was killer because of that. It pays to think ahead and remember that releasing those sugars and deglazing will give you some excellent opportunities for the overall broth, Au Jux, gravy or whatever you are trying to do. Heck, save it for another cook even.

I love french dip!
 
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