I don't normally have high hopes that anything "sirloin" is going to be good. Throw in the word "roast," and I'm all but sure I'm going to be disappointed.
Not tonight.
I had a sirloin tip roast as part of a half cow that I recently purchased. I decided to cook it today.
A quick YouTube search had me watching a dude cook one on the smoker. That was right up my alley.
I thawed it overnight, salted it this morning and left in the fridge for about 4 hours, coated it with a rub and threw it on a 225° pellet grill this afternoon.
I pulled it off at 138° (not a specific target, but I didn't want to take it further), wrapped it in butcher paper to rest for about 20 minutes, then sliced it thin.
Wow.
I'm here to tell you I'll definitely do another.
I didn't get too many pics because I wasn't expecting much, but I did take a few.
Almost there...
The rub...
The leftovers...
Not tonight.
I had a sirloin tip roast as part of a half cow that I recently purchased. I decided to cook it today.
A quick YouTube search had me watching a dude cook one on the smoker. That was right up my alley.
I thawed it overnight, salted it this morning and left in the fridge for about 4 hours, coated it with a rub and threw it on a 225° pellet grill this afternoon.
I pulled it off at 138° (not a specific target, but I didn't want to take it further), wrapped it in butcher paper to rest for about 20 minutes, then sliced it thin.
Wow.
I'm here to tell you I'll definitely do another.
I didn't get too many pics because I wasn't expecting much, but I did take a few.
Almost there...
The rub...
The leftovers...