Are sirloin roast good to smoke

[dbl.cheese]

Just got a few tonight and wondering if these are good to smoke??

[smoke ninja]

I cook them low until close to rare then sear. Slice thin and enjoy. As always cut across the grain.

Yes you can add some smoke flavor of you want

[All fired up]

Its a tri-tip great eating med rare

[Demosthenes9]

Could be talking about a number of cuts when you say "sirloin roast". Might be an actual sirloin, or a sirloin tip. Whatever it is, the answer is a definitive yes, they are very nice to smoke.

[Fwismoker]

Yep the tri is part of the sirloin.. cook.just like ninja said.

[Untraceable]

not past medium rare

[code3rrt]

Is there beef that isn't good with a little smoke? Sure, give it some smoke8-).

KC

[Wampus]

Just don't cook it like a brisket......:becky:

[spider22]

I would say yes but light smoke and I would not go past 135 degrees if at all. It is probably a tri tip and I feel they are very forgiving in that you can start off low and slow but can bump it up during the cook if you want it done quicker.

[bathmatt]

I make roast beef out of them for sammys... save the juice for french dippin...

[ajstrider]

It seems to me most any beef roast can be smoked. Since you are only cooking them to rare to medium, there isn't a lot of time for smoke, so they generally come out with a mild smoke flavor which is perfect. While it is a different cut, a prime rib roast is absolutely one of my favorite things to smoke.

[Big George's BBQ]

I love them I cook @ 325 indirect and slice for lunchmeat

[AluminumChef]

I did a sirloin tip roast this weekend and it came out great! That's actually what brought me to these forums, looking for pointers. I couldn't decide on a rub, so went lazy/simple and grabbed the grill-mates steak rub at the last minute, as I was running short on time and had a 2 year old crying in my shopping cart.

I kept it at 225 with some cherry wood and took it to about 125 and then did a quick reverse sear over some charcoal on the other grill. It was a bit on the rare side, but that's how I like it. Had to throw some in the oven for a couple minutes for some of the ladies at the party. Sliced it pretty thick and it was juicy and tender as can be.

Made a sandwich out of what little was left over.... mmMMMmMmMmmm

[revkab]

HnF, and watch that temp carefully. No more than 125, then off of the cooker. Tent with foil and allow to rest. Nothing but S&P for seasoning.

[dbl.cheese]

Thanks for the tips everyone!