Sirloin Tips

This week I went to the store searching for a Tri Tip roast, but in my part of the country it can be a challenge to find.

What I did come across was piece of beef called a Sirloin Tip Roast.  This cut comes off the cow right beside the Tri Tip section (hence: Tri Tip’s Cousin), but it’s actually part of the Bottom Round from the hind quarter.

The sirloin tip roast is extremely lean.  Most of the time it’s ground for burger, but it can be good eats whole… if you know how to cook it right.

Here’s how I did it:

I started with a 4lb Sirloin Tip Roast.

This particular cut usually doesn’t require any trimming (because it doesn’t have much fat), but I always give the meat a quick rinse and pat dry.

To season the Tip Roast, I used a combination of Sea Salt, Coarse Black Pepper, Granulated Garlic, and Dried Parsley.

I chose not to marinate this roast because I wanted the natural beef flavor to stand out.  The dry seasonings create a flavorful crust on the outside and the meat is juicy and pink on the inside packed with pure beef flavor.

Basically, I use the same type of flavor profile for briskets or even prime rib.

Once the meat was seasoned, I placed it in a large ziplock bag and let it rest in the refrigerator for 4 hours.  That was more than enough time to allow the dry rub to work into the meat.

To cook the Sirloin Tip Roast, I fired up my UDS and added a few chunks of hickory wood, but not too much, because hickory can overpower beef.

Once the cooker was up to 350 and the meat was room temp (30 minutes on the counter will get it there), I placed it directly on the grate, inserted a thermometer probe and closed the lid.

On a UDS the fire is right below the grate, so it’s cooking over direct heat.  At these temps, it has a searing effect on the meat without burning the outside. It’s perfect for building a delicious bark.

I kept a close eye on the meat; turning  it every 15 minutes to make sure it was cooking evenly.

For this roast my target internal temperature was between 125-130 degrees…A perfect Medium Rare.  It took about 1 ½ hours to get it there and I pulled it off the cooker.  After a 10 minute rest tented with aluminum foil, it was ready to carve.

Give the meat a generous dusting and rub it in.  Next I applied The BBQ RUB. which builds another layer of flavor.

Because this cut is so lean, it’s going to toughen up the higher you take that internal temp. So if your a “well-done” kinda person… you might just need to eat a burger.

But if you appreciate a med-rare cook, give this recipe a try. And the bark that you develop cooking it this way is worth the price of admission.

For us, it made a great dinner served with potatoes and green beans. And the leftovers made some amazing sandwiches.

And when I finally do find a tri-tip around here again, I’m planning on cooking it exactly the same way.

About Malcolm (the Author)

For over a decade now Malcom Reed has been competing in barbecue competitions... and it didn't take long for this hobby to develop into a full-blown addiction. After being inspired by the comradery and brotherhood of the sport, Malcom developed, a website devoted to sharing BBQ techniques and promoting the Competition BBQ Lifestyle. Through his cooking team, The Killer Hogs, and his barbecue business, Malcom is a constant student of 'Que... and his goal is to and his goal is to share his knowledge and passion with everyone.