Rotisserie Sirloin Tip Roast

The price for tri-tip has increased of late, so I've been on the lookout for alternatives. Found this for a decent price.



Rubbed with Oakridge BBQ's Santa Maria. Ready to spin over RO lump and 4 big chunks of mesquite. Some foiled reds on a grate below.



One of the few times where the Meater's ambient temp agrees with Smoke's air probe. Usually happens towards the end of the cook.



Pulled at 125*.





Short rest (we were hungry) and a few slices.



Some 3 bean salad and a little horseradish sauce... Time To Eat!



Dinner was great and we'll be having many Baltimore pit beef sandwiches for a while.

zippy12 said:

Great looking eats.. Meat looks fantastic...

Thanks for sharing

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tom b said:

Nailed it!

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Jwm3 said:

MMM, dats sum gud lukin grub der!

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Thanks dudes!

dave32063 said:

Beautiful. I've got a rotisserie that I use on my 22" Webber Kettle and 22" WSM smoker and am looking for some new cuts to cook. OP, or anyone, is this sirloin tip roast a good cut? Chewy? Tender? Tasty? Don't know anything about it. Please tell me what you know.

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Thanks, Dave!

Yeah... sirloin tip is a good cut of beef. It's real lean so cook it to rare or medium rare & slice it thin. A reverse sear really tops it off (didn't do that for this cook). Makes a great sandwich. Horseradish sauce and thin slices of onion on a Kaiser roll really go well with it.