Whole Sirloin tip

shtrdaveMember

Did one of these today.In at 11:30 out at about 5:00 temp was about 143. Covered with foil and a towel in a cooler for about an hour.

Taste wasn't bad but it was on the dry side, and figuring out which way to slice it was difficult as couldn't figure the whole direction of the grain thing at first.

Where did I go wrong?

6/4/058:51 PM

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taktezTo err is human, to smoke is divine.

Dave, IMHO the only place you went wrong was by doing a sirloin tip. It doesn't have enough fat and connective tissue to lend itself very well to low and slow cooking. That cut is better suited for braising.

Just my opinion.

Don

6/5/0511:40 AM

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tomMember

Like TaktEZ says,it doesn't lend itself as well to slow and low cooking.

Marinades don't penetrate deep enough to help much,but can add a little flavor.

You can try pulling it off down about 130ï¿½ and foil it with 3/4 cup low salt beef stock/butter/wooster sauce and let it set a couple hrs in the cooler.

6/6/056:54 AM

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