How to Smoke a Sirloin Tip Roast on Rec Tec Pellet Grill
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- čas přidán 27. 03. 2017
- Lets take this Sirloin Tip Roast and turn it into some BBQ goodness. The Sirloin Tip Roast is a cheaper piece of meat but it can be delicious when cooked properly. Let me show you some tips to smoke this sirloin tip roast.
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Plan on smoking mine tomorrow. Can’t wait. Thank you for the video.
Beautiful smoke ring and delicious looking roast 😋 Great job!😁
Thanks of the tips. had that cut and a rec tec grill. Turned out perfect!!
Thats awesome Randy. Thanks for watching.
Mike, new sub here. I have never done one either. Your video was the best of all the ones I watched even thought it was new for you as well. Thank you, and I look forward to watching your other videos.
Nice video Thanks for sharing.
Thanks for the comment Buck.
I loved the look on the little girls face when you got the fire going. I will be using a cabinet smoker with a side fire box today. I'm wondering on the kind of pellets (wood) you are using. Near the end I thought your hungry boy was going to knock you down to get to it! lol Great video. Thank you again for posting. I hope you see this before I start mine in about 3 hours. My plan is a bit different. But close. Also this vid is 2 years old. Have you made any since?
1. Mine is 2.5lb and wrapped in twine from the butcher.
2. I put my rub on last night, and injected it with garlic/butter.
3. I don't know what smoke you used. I'm using a 25/75 Mesquite/Manuka (a mild wood)
what up delmarva
Trying a sirloin tip roast on my cuisinart pellet grill as the first thing I've ever cooked on a pellet grill, oh boy
Sounds awesome. How did it go?
I over cooked it a little but it was still really really good.
I may have missed it, but what temp did you cook it to ?
Its been a while but I believe it was about 145 F. Thanks for watching.
Did the smoking tune add a more intense smoke flavor?
100%. Thanks for watching.
what was the final IT? Before wrapping?
Final IT was just about 135 F. I'm not sure about IT before wrapping. I'll go through the footage and see if I can find out and if I find it I'll let you know. Thanks for commenting, sorry for half an answer.
I’m wondering too
You should be taking your grill temp right beside your meat about half inch off the grill...not up in the air.. it's way hotter at the grate than 8 inches above it. Also it can be a fall apart piece of meat if you braise it for about 4-5 hours after a low and slow 5 hour or so smoke.
Great input, thanks for sharing.
Yes all true
Where did you get your smoke oil?
I picked it up at a local grocery store. You can grab it from their website. Check out their Fire House if you like some heat. Thanks for watching.
internationalcollection.us/products/smokehouse-firehouse/smokehouse-oil/
Put that smoke tube under the heat diffuser. Seems to work better
Good tip. Thanks for watching and commenting.
Good video ,I'm a charcoal Man but I like to see all avenues of grilling!!! OH...by the WAY.... THAT IS YOUR SON!!!! identical twins
Thanks man I appreciate the kind words. I may own a pellet grill but trust me I still know and have a passion for charcoal and wood. Thanks for watching and Keep the Smoke Rolling
Great job .. whats that paper did you used?
@16:28 ...I was looking at some sirloin Tri Tip Roast today at the H.E.B store, and they are a lot more expensive than brisket by the lb. I would rather buy the point of a brisket, than to buy the sirloin Tri Tip Roast. Because you get more meat and marbling fat for flavor. Not sure why your saying "Reasonable" and that Sirloin Tip Roast is cheaper. Maybe I was looking at 'Prime' vs 'Choice'. 'Choice selection' is a cheaper piece of meat, but still more expensive than brisket by the lb. I see that this video was uploaded back in 2017, maybe times have changed. =)P
How many hours total did this take? I’m trying to play it back to find out but can’t seem to hear you say that
To be honest I'm not sure Heather, this cook/video was several years ago but I usually have all of that info in the video. Sorry about that but I appreciate you watching.
open that lid on initial start until it’s going well.
Thanks for watching and commenting.
That's a lot of gadgets for smoking.
I do like my tech and gadgets. Thanks for watching.
sirloin is just aft of short loinnot from thigh
I have 16 lb of this to cook! How big was this?
You caught me slipping here, I apologize. I should have given the weight. This was one of my earlier videos. I went back through the footage and I just didn't record it. It was no where near 16 lbs though, that's a monster. Good luck, hope it comes out amazing.
Michael Willey Thanks. it was actually 6 pieces. I have 5 of them on the pellet grill now! Video coming Thursday!
I'll stop over and check it out. Thanks for the head up.
Thanks for the vid. I will give this a try. PLEASE sharpen your knife.
Two words Jaccard and Twine
Thanks for the input.
I skin out about 300 lbs of these a week I think there's misinformation with how these should be cooked if you just google a ball tip sirloin, if you can remove all the silver skin between the 3 sections then ur good to go on cooking it rare to done but if you don't you just need to smoke it like a brisket low and low internal to 205 so everything breaks down. There's a really tough part of silver skin and other sinew is not the best for cooking below 205 unless you remove it all then its actually very tender and it good to be eaten rare and its tender
Good tip. Thanks for the input and I appreciate you watching.
He did 225-250
Please refer to it as "a 1/2 of beef", not cow. Otherwise good video. 👍🏻
Ok, thanks for watching
Looks over cooked to me. 😏
Thanks for the feedback