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Joined: Jun 2005
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Location: Ft. Myers, Fl
|  | Sirloin Tip Roast
« Thread Started on Jan 15, 2007, 1:56pm » | |
A 5 lb Sirloin tip Roast. Not my favorite for sliced Roast Beef, but it had been sitting in the freezer for about 1½ years, so figured I better use it  It had been vacuum packed with the FoodSaver, so it was still in great shape.
The roast was injected with a 50/50 mix of Dales Sauce/beef broth and rubbed with Wolfe Rub 'Bold' (link at bottom of page)
![[image]](http://img.photobucket.com/albums/v299/askabutcher/bbq/1230wrb1.jpg "[image]")
Into the cooker, indirect at 350° with some hickory and cherry smoke.
![[image]](http://img.photobucket.com/albums/v299/askabutcher/bbq/1230wrb2.jpg "[image]")
This cooked for 1 hour and 15 minutes and pulled at about 120-125°. Wrapped in foil and refrigerated until cold.
![[image]](http://img.photobucket.com/albums/v299/askabutcher/bbq/1230wrb3.jpg "[image]")
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How I age my beef.... The BEST Dry Aged Steaks http://www.drybagsteak.com/ \|||/ (@@) ooO_(_ )_Ooo_______ _________ _________ _______ _____|_____| |
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