Experimenting with a sirloin tip roast

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Captain Morgan

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Will throw it on till internal temps are about 145, then run through the slicer.....attempting to get London Broil type results.
 
My guess is it will come out more tender and better tasting than London Broil. Good luck, post results. What are you rubbing it with?
 
Surprisingly good. even had a little tiny smoke ring from a couple of chunks of oak I threw on the kettle! I pulled it at 145, and should have pulled at 140, for no biggie. Ran it through the slicer, very good! I'm finally happy with a cook! And it was half the price of the london broil!
 
Susan, I saw that same site yesterday, but I don't believe that is true. I went to 145, but might go a little higher next time. The center was red, but I might try to get it a little more tender.
 
According to the meat charts over on TVWB, it comes from the Sirloin...
 
Ill try that later in the week. It looks great but I just did london broil this past weekend. I'll probably do a couple of them little cute birds!
 

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