Injection for Sirloin Tip Roast

[Richtee]

Instead of doing the inject, you could play with a marinade/wet rub using similar ingredients to what you were looking at injecting...

Surely... Hey, you have any of my brine products? There IS a way to remove most everything and end up with some pretty straight phosphate for your purposes too...

[Panthur]

No I don't . I live up here in Canada, eh....lol.

Some great suggestions for sure though. I will likely skip injecting and do a wet rub and take to 140ish..... only part I don't understand is .....is it not best to do it low and slow to ensure it ends up moist and tender as opposed to cooking it faster ?

[Bearcarver]

Panthur,
I don't know if this is what you're looking for, but here is a Sirloin Tip I did for Rare Roast Beef Sammies.
I pulled it at 135, but you might want to go to 140.


Link:
http://www.smoked-meat.com/forum/showthread.php?t=19823




Bear

[Richtee]

No I don't . I live up here in Canada, eh....lol.

Some great suggestions for sure though. I will likely skip injecting and do a wet rub and take to 140ish..... only part I don't understand is .....is it not best to do it low and slow to ensure it ends up moist and tender as opposed to cooking it faster ?

In my opinion..the longer meats are left to cook..the less moisture will be retained. Let's NOT mistake moisture..water based..for connective tissues/gelatin. protein based, however. There ain't much moisture left in a pork butt after 10 hours cooking..but the sweet gelatin is breaking down... there is not much of that in your cut.

[Panthur]

Bear - thats exactly what I did with this cut last time ( which was also the 1st time ) I tried one. Results were good BTW . This time it is more of a having it for supper same evening thing so was looking for a different way to prepare it.

Rich - I get it better now. ....I think.....so this isn't the low and slow, brisket, connective tissue break down effect I am trying to accomplish here then ?

[SMOKE FREAK]

.....is it not best to do it low and slow to ensure it ends up moist and tender as opposed to cooking it faster ?

My opinion...My experience...
Sirloin roast going to 140 will take about 3 hours...Not gonna dry out in that time...Less time at higher heat will mean less smokey flavor...

[Richtee]

Rich - I get it better now. ....I think.....so this isn't the low and slow, brisket, connective tissue break down effect I am trying to accomplish here then ?

That is my opinion. I'm sticking to it.

[IrishChef]

In my opinion..the longer meats are left to cook..the less moisture will be retained. Let's NOT mistake moisture..water based..for connective tissues/gelatin. protein based, however. There ain't much moisture left in a pork butt after 10 hours cooking..but the sweet gelatin is breaking down... there is not much of that in your cut.

^^^^ what he said. Unless you were looking to make jerky.... Lean beef and low and slow, just don't mix...

[Bearcarver]

Bear - thats exactly what I did with this cut last time ( which was also the 1st time ) I tried one. Results were good BTW . This time it is more of a having it for supper same evening thing so was looking for a different way to prepare it.

OK, I can dig it.
However if it were me, I'd smoke it the same way, and slice some for Dinner. Slice it thin, because it's not exactly Prime Rib.

But that's me,
Bear