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bluegrass smoke 05-18-2013 09:41 AM

Sirloin Tip and Boneless Roast
I was digging through the freezer and looking for something to cook and I found a 4-5 lbs Sirloin Tip and a 3-4 lbs Boneless Roast... We purchased 1/2 a cow from butcher earlier this year and I guess these got put in the bottom of the freezer. We are going to have 6-10 people over tonight. How can I smoke these or what do I need to do with them? thanks:razz:

Ron_L 05-18-2013 09:46 AM

FOr the sirloin tip, I would cook it to medium rare (120 - 125 internal then rest). For the boneless roast, what cut is it? It's hard to make a suggestion just based on that description.

bluegrass smoke 05-18-2013 09:51 AM

I have NO idea it is just wrap it white butcher paper

cmt 05-19-2013 09:06 PM

At Kreutz Market and Smitty's Market in Lockhart, TX, they use what is called a Sirloin Clod. They use a mixture of direct and indirect heat. The pit has a direct heat area where meat is seared/browned and then the meat is rotated to the other end where it cooks over indirect heat. The point I am making is that they essentially treat it like brisket (which they don't use by the way). Sirloin will taste great no matter your method. You may not want to cook it anywhere near as long as brisket though. Normally it is made into steaks. You can cook it as suggested above or in the previous post. It is up to you. Stick a meat probe thermometer in it and cook it to the doneness you want. Keep in mind that it will be tender at a rarer state than brisket. In Lockhart is is well done with the smoke ring you normally see on briskets....

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