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-   -   13 lb. sirloin tip roast (http://www.bbq-brethren.com/forum/showthread.php?t=156348)

rockyathabaska 03-16-2013 09:36 PM

13 lb. sirloin tip roast
 
Help me out?
I picked up a 13# sirloin tip roast at Costco for my brother's birthday dinner tomorrow. Haven't used my UDS in awhile and this huge roast has me intimidated.
Any idea how long it will take for a slow cook on this thing?
Dry rub or mustard based paste?
I was thinking that 250" would be a good temp to go with. Okanagan apple wood for smoke of course.

Thanks in advance, Rocky

UDS
Performer
18" weber
Weber gasser
Cob

Bludawg 03-16-2013 09:58 PM

I'd go 275 until the IT hits 140 wrap it in foil and let it rest for 30-40 min before slicing. S&P for the rub and a little garlic.

rockyathabaska 03-17-2013 12:04 AM

Any idea how long that'll take?

El Ropo 03-17-2013 12:41 AM

In the interest of a more even doneness from edge to edge, I'd treat it similar to a prime rib, and smoke low n slow at 225-250 to an internal temp of 110, then toss it on a super hot fire to reverse sear for a few minutes a side. Remove from fire when IT hits 125-130, then lightly tent for 30 minutes before slicing/serving.

IMO, cooking to 140 before the rest is taking it too far for this cut of meat. It will end up being around 150 when sliced after carryover. To me that's in the well done to destroyed range for lean beef.

Hoss 03-17-2013 12:47 AM

Quote:

Originally Posted by El Ropo (Post 2410766)
In the interest of a more even doneness from edge to edge, I'd treat it similar to a prime rib, and smoke low n slow at 225-250 to an internal temp of 110, then toss it on a super hot fire to reverse sear for a few minutes a side. Remove from fire when IT hits 125-130, then lightly tent for 30 minutes before slicing/serving.

IMO, cooking to 140 before the rest is taking it too far for this cut of meat. It will end up being around 150 when sliced after carryover. To me that's in the well done to destroyed range for lean beef.

Agree,minus the reverse sear.Not needed ,in my opinion.:wink:

cholloway 03-17-2013 02:59 AM

I'd cut it into thirds (or at least half) and treat each roast with a different rub or base.
It'll cook quicker that way also.

JandJbuidasmoker 03-17-2013 03:15 AM

Done several of these! Always cooked over open flame, rotisserie style! Cut as needed. cast iron skillet over fire. Add butter, mushrooms, and half clove of garlic. Sautéed for 3 to 5 minutes! Yum! Trust me, it's the wow factor you are looking for!

JandJbuidasmoker 03-17-2013 03:22 AM

Quote:

Originally Posted by cholloway (Post 2410817)
I'd cut it into thirds (or at least half) and treat each roast with a different rub or base.
It'll cook quicker that way also.

Don't cut into Thirds! You can cut the cap off! That's what most festival preps use! It does cook quicker, but who wants one and done??? Not me!


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