Sunday, June 24, 2012

Sirloin Tip Roast

I've been planning to bbq a tri tip for several weeks. This morning I visited the local meat counter in search of a tri tip, but after 5 minutes of searching for "tri tip" I had to settle for a 3 pound sirloin tip roast. The sirloin tip roast is a tri tip cousin, but still not exactly what I had hoped for.

I started by preparing the tip roast for 6 hours of marinating.

I rubbed the roast with a thin layer of my brisket rub left over from a brisket cook a couple of weeks ago. Using my Jaccard, I pierced the roast consistently and then repeated the process with two more thin layers of brisket rub on the top and bottom. I have no "proof" but it seems that using the Jaccard after applying the rub versus before helps get some of the rub down into the thicker part of the meat.

I marinated the roast in the refrigerator for 6 hours in a Tupperware container.

I banked the coals to one side of my Weber charcoal grill and I pre-heated the grill to 275 degrees. I cooked the roast for 25 minutes. I then flipped the roast and cooked it for another 25 minutes.

Next, I wrapped the roast in foil and cooked it for another 15 minutes. The temperature in the grill had climbed to 375 degrees just prior to wrapping.

I let the roast rest for 15 minutes before slicing. The internal temperature of the roast registered 146 degrees at that point. The USDA recommends beef be cooked to a minimum of 145 degrees.

The picture above doesn't do the smoke ring on those slices justice. It was tremendous. The slices were a little on the rare side for my personal tastes, but the roast was delicious. I'll definitely cook another sirloin tip roast when tri tip isn't available.



Although the wife prefers medium well in her steaks she has learned enough from the BBQ Guy to know that not all meats can be cooked that way. I give a thumbs up for this first attempt and won't complain if he cooks it again!!

Elk Marketing said...

Good information. Not all meats can be cooked the same, but it is people's personal preference also.

Chris said...

I need to experiment with other cuts of beef and be more adventurous like you.

Woodworkin' & Good Eats said...

Hi, I've never tried a tri-tip, but you have convinced me. Looks mighty tasty. I just found your blog, I too have a cooking blog. Your food looks sooooooooooooooooo good! I'm very new to this and finding it hard to develop a following. There are not to many homespun barbecue blogs out here. Looks like you could use a few new followers as well, come on over, follow me and I'll follow you back. Happy eating, Steve

Rachel Barney said...


I am a huge fan of tri tip, but this looks amazing as well. What kind of marinade did you use? I want to make a roast like this. I am drooling!

I am a beginner when it comes to all things bbq, and I am glad I found your blog!

Thank you, looking forward to your future posts.

Plancha, Barbecue, Plancha Barbecue said...
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