Hey,
Just got a great deal on about a 10 pound sirloin tip roast. It's only my wife and I so I'm not too keen on cooking the entire thing at once. What would you suggest I do with it? I know I could just cut it into smaller pieces but I'm curious what it would be good for. Strips for fajita's, chunks for stew???
The names for cuts of meat vary from region to region. Is this the same cut you get NY Strip steaks from, which is called Top Loin in my area?
"The names for cuts of meat vary from region to region"
Ain't that the truth. I picked one up here in Ct., had the butcher cut it up into a few steaks, a few smaller steaks for marinating and a chunch for stew or ground beef. As far as I'm concerned the whole piece is going to be used for stew or hamburgers, and this was Angus. Tried one steak, too tough. I hope you have better luck.
For steaks you may want to just stick with the grill. You can cold smoke steaks then grill.
I don't know what type of cut you have, but you don't have to cut the roast into steaks. Here's what I did with a Top Loin roast. I used a rosemary crust but any wet rub would work as long as you use the egg in it.
http://forum.bradleysmoker.com/index.php?topic=4235.0
Top Loin is a fairly lean and tender.
Thanks for all the help! I cut it into manageable pieces last night and vacuum sealed it. Saved a bit for fajita's, smoked then sizzled in cast iron. they turned out pretty good, tender. Of course I marinated in a Mojo criollo so I'm not too surprised they were tender. I'll probably use the remainder for stews and what not. Cook it long enough and it'll get tender! I'll probably smoke a bit then toss it into my tagine.
Don't do roasts in the bradley. Cold smoke them and onto the grill, or just grill them. It doesn't have enough direct heat to properly cook them, and you won't get any crust on the outside. It will just be mushy. I have sirloin tip roasts here, and they make good roast beef, and that is about it. Not a bad cut of meat, but it is what it is. 10lbs is a big roast though. Never be afraid of cutting larger pieces of meat into smaller more manageable sizes. It has very little fat on it, and doesn't bode well with "low and slow"
I've done several types of roasts in the BS, and had good success with all types. I generally do pork loin, but also have done top loin, and rib eye. The crust is easy to develop. Take the roast out of the smoker, 10°F-15°F before reaching the internal temperature, and finish in the middle position of a preheated 450°F oven. Monitor until the internal temperature is reached.