New member and I have a question

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bastedwithbeer
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New member and I have a question

Post by bastedwithbeer » Fri Sep 04, 2009 11:19 pm

I want to smooke a sirloing tip and looking for sugestions?

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Peter
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Re: New member and I have a question

Post by Peter » Sat Sep 05, 2009 7:10 am

Welcome to the board, BWB.
I would smoke a sirloin tip fairly hot; 250 - 275º to an internal of no more than 135º then tent with foil and rest for a half hour or so before carving. If the butcher left a small fat cap, that would help greatly.
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bastedwithbeer
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Re: New member and I have a question

Post by bastedwithbeer » Sat Sep 05, 2009 11:18 am

Thanks for the reply.

Yes there is a small fat cap, very small. I was talking with the butcher and he was saying low and slow, what about smoking it at 200-225. I have done a little reading on this site and it seems there is a lot of good information and I am looking to learn from the experts.

BWB

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Re: New member and I have a question

Post by bastedwithbeer » Sat Sep 05, 2009 3:11 pm

Hey Peter,

At the temp you are suggesting what is the average cooking time for a 9 lb roast.

BWB

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Peter
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Re: New member and I have a question

Post by Peter » Sat Sep 05, 2009 8:06 pm

Problem with cooking a lean cut too low is that it dries out before its done; that's why I suggested a little hotter. Cooking time depends on your cooker and how often you peek. When its done; its done. Resting longer, even holding hot in a cooler doesn't hurt a bit. Give yourself lots of time; 3 to 5 hours would not be unusual.
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bastedwithbeer
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Re: New member and I have a question

Post by bastedwithbeer » Sat Sep 05, 2009 8:31 pm

Thanks for the information. I will cook it a little hotter and shorter. I like the more fatter peice of meat, this is the best the had for local meat.

BWB

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