Sirloin Tip Roast?

[JimK]

I've come into ownership of a ~5lb sirloin tip roast. What should I do with it? My initial though was to cut a couple steaks, then slice up the rest for stir fry, and fajitas. I'm open to suggestions though. I'd even go so far as to list the suggestions in a poll for a vote. Then I could cook the winning idea and document it with photos for all to see.

 

[J.W. Hughes]

Light coating of olive oil, press 4 cloves of garlic rub it in, kosher salt & pepper, roast at 225 until 130-133 internal temp.

 

[Jeff Boudman]

Rub it down with olive oil or a different vegetable oil and your favorite rub or seasonings. Cook indirect until it reaches 155' to 165'. Foil and place in oven at 325' until it reaches 200'. You can add sauce or liquid of your choice. Slice and enjoy.

 

[timothy]

Jeez.

I would slow schmoke it on the WSM till 120 then tent it, break down the Weby and sear it for a money finish.

Tim

 

[JimH TX]

I like to rub it with coarse sea salt and freshly cracked black pepper the night before and smoke to 130 internal at 300f. Let rest and carve.