Smoke_Ring
New member
All, I picked up a sirloin tip roast and have no idea how to cook or to what temp. What would you do?
How would you cook it?
- Thread starter Smoke_Ring
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jimsbarbecue
Moderator
the whole roast? to a internal of 120-125 and let it set as it will carry over cook while sitting on the counter. others will reply but this will start the conversation
TentHunter
Moderator
Sirloin Tip, is actually cut from the round (or hip) and is also called a round tip roast. It is very similar in texture to an eye of round. They're not the most tender cut, but if you treat it right you can get some surprisingly fine eating from it.
Season it how you like and stick it your pellet grill at about 250° and pull when the I.T. reaches about 120° - 132° depending on how you like it (rare to medium-rare), but DO NOT cook it beyond medium Rare, or it will be tough.
The other key to a tender eye of round or sirloin tip is not in the cooking but the resting!
Give it PLENTY of time to rest and relax after cooking it. Cut it too soon and it will be tense and tough. Just like scooter's advice on rib roasts, wait until the temperature levels off and starts to drop. This will take about 30 minutes with an eye of round or tip roast.
Proper resting with these roasts makes a HUGE difference!!!
Here's a couple of Eye of Rounds we did this past fall. They were cooked to the upper end of medium rare and after resting were surprisingly tender; not rib-roast tender, mind you, but very good especially for the price!
http://www.pelletsmoking.com/pellet...-roast-sour-cream-onion-mash-roast-corn-6766/
Season it how you like and stick it your pellet grill at about 250° and pull when the I.T. reaches about 120° - 132° depending on how you like it (rare to medium-rare), but DO NOT cook it beyond medium Rare, or it will be tough.
The other key to a tender eye of round or sirloin tip is not in the cooking but the resting!
Give it PLENTY of time to rest and relax after cooking it. Cut it too soon and it will be tense and tough. Just like scooter's advice on rib roasts, wait until the temperature levels off and starts to drop. This will take about 30 minutes with an eye of round or tip roast.
Proper resting with these roasts makes a HUGE difference!!!
Here's a couple of Eye of Rounds we did this past fall. They were cooked to the upper end of medium rare and after resting were surprisingly tender; not rib-roast tender, mind you, but very good especially for the price!
http://www.pelletsmoking.com/pellet...-roast-sour-cream-onion-mash-roast-corn-6766/
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