Smoked Sirloin Tip Roast Food

SMOKED SIRLOIN TIP ROAST

Steps:

• Combine the dry rub ingredients and mix well.
• Coat the sirloin tip with the yellow mustard.
• Liberally apply the dry rub to the meat and let it sit at room temperature for 30 minutes.
• Set your pellet grill to Smoke Mode or its lowest temperature setting.
• Smoke the roast at 160F for one hour.
• Raise the temperature of the smoker to 180F and smoke for one hour.
• Flip the roast over and baste.
• Baste every 10 minutes until an internal temperature of 135F is reached. About another 30 minutes.
• Separate the roast into its different individual muscles, trim and then slice thinly.

SMOKED BOURBON MARINATED BEEF ROAST

Steps:

• Sprinkle roast with tenderizer. Place in large zip lock bag and set aside mix the remaining ingredients in a small bowl. Pour over roast and force as much air as possible out of bag and seal. Marinate in refrigerator for at least 24 hours. Remove from refrigerator and let sit for 1 hour to come close to room temperature.
• While roast is resting, place wood chips of your choice in bowl of water to soak. Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquetts. Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles. Place roast over pan and cover. Try to keep a medium temperature and check for doneness at regular intervals. "You know your grill".

ED'S SMOKED WHOLE SIRLOIN

Steps:

• In a large bowl, mash together the 1st 3 ingredients.
• Add the other dry ingredients, except the salt, and mix well.
• Then add the vinegar and slowly add the olive oil, mixing well, until mixture forms a thick paste.
• Make slits all over the meat.
• Salt the meat and then rub with the paste.
• Make sure the rub gets into the crevices and slits.
• Heat your grill to 500 degrees.
• Place the meat on the grill, close the lid and immediately drop the temperature to 300.
• Make sure the meat is off of the direct heat.
• The internal temp needs to reach 140 before it's done. It normally takes around three hours.
• Make sure you let the meat rest at least 20 minutes before slicing so all the juices don't leak out leaving a dry roast.
• Let the meat sit out at room temperature for 30-45 minutes.