roast beef

[Miles]

I want to do a roast this Sunday. Other than a brisket or prime rib, what's a good one to do on the smoker? I don't mind cooking at a higher temp.
I looked in a BBQ book they had six brisket and one prime rib the rest were all burgers and steaks. I like them all but want to try a beef roast.
Thanks.

[Grabber70Mach]

Sirloin tip roast
Top round roast
are two of my favorites.

From infinity and beyond.

Never argue with a Moron, they'll just drag you down to their level and beat you with experience.

If the women don't find you handsome, they should at least find you handy.

[bbroper]

I like tri tip on the smoker if you can find one.

[Miles]

Thanks guys and/or girls, what temp would you do those at?
I don't know what a tri tip is but I'll sure find out.

[Smokeone]

I like Tri tip. I run 250-300. But I like to pick up a little extra smoke, before I get to rare-med rare. You can run higher, like standard oven temp. I just don't seem to get enough smoke that way.

You can also smoke it then sear the outside on a HOT grill. Gives a nice crispy edge. But be careful if there isn't much fat showing. Can u say shoe leather? Don't ask how I know, but the dogs were happy!

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[Grabber70Mach]

Yep brain fart on the tri-tip. I like to basically do a reverse sear method on those. Cook at 225-250 while monitoring internal temp till around 120. Remove from grill and crank temp up to 500+, sear until desired doneness temperature is reached, remove rest for 5 minutes, cut thin across the grain. Throw on you bread vessel of choice, sauce appropriately and enjoy. Might I recommend a nice creamy horseradish sauce with a little of your favorite home made BBQ sauce. Dang now I'm hungry.

From infinity and beyond.

Never argue with a Moron, they'll just drag you down to their level and beat you with experience.

If the women don't find you handsome, they should at least find you handy.

[bbroper]

I like to put a heavy pepper light salt rub on it cook fat side up at 225 to 275 until internal temp of 130 pull it off let rest and then slice. I have not tried the sear... will have to on the next one.

[Miles]

Thanks, now I'm hungry as well.
I just picked up an 11 pound AA top sirloin in the packer's cryovac. I also have a 12 pound turkey. I'll be smoking those up Sunday for my mother's 90th birthday. I have a bunch of family coming to the island for the milestone event, all carnivores. I hope someone else buys the beer.
I researched tri tip and found what part of the animal it comes from, they don't sell it as an item here. Seems it may be a bit lean but the sirloin is as well.
Thank you for your replies.

[Miles]

Success!
I put the beef on and an hour later the turkey, two and a half hours after that the turkey was 170 in the thigh and the beef was 133. Both had a mild smoke and were moist ,tender and tasted great. We had four generations of family and they even left beer. win win.

[Grabber70Mach]

That sounds great, glad to hear all went so well. Thanks for the update.

From infinity and beyond.

Never argue with a Moron, they'll just drag you down to their level and beat you with experience.

If the women don't find you handsome, they should at least find you handy.

[THEFERMANATOR]

Just got donoe doing an 11.5 pound sirloin tip in the RF smoker along with 6 jumbo turkey legs and 10 pounds of chicken leg quarters. I decided to go with about 220 for the 1st part of the smoke to do the turkey and chicken, and after removing them, I brought it up to about 235-240 to bring the sirloin out of it;s stall where it hung at 120 for over an hour. I let it go a tad higher than I wanted at 137 internal temp, but MAN was it GOOD! My wife was on strike for smoked foods as that has been the bulk of my cooking since Christmas when I finished off my smoker. But she gave me the go ahead for the sirloin, and she was very happy with the results. Sliced it fairly thin, and ate it with steak sauce by itself. Plan on slicing some really thin, saucing it, and making sandwhiches with it on hoagie rolls. Pork loin was my favorite meat o nthe smoker, but the beef sirloin just passed it. Nothing quite like a roast, but with that sweet smoke flavor of pear, apple, and hickory wood infused in it.

[Pete Mazz]

Oh man! You're killin' me.

[FATNECK]

Tri tips are good. If cooking top sirloin, I would cut it down into 3 pieces. To me the smaller pieces cooks a little better. Smoke for 2/2:30 hours until temp is @ 135. Remove and wrap in foil and place in cooler for about a hour. Remove and slice thin. Good luck.

[Grabber70Mach]

That sounds really good.

[THEFERMANATOR]

Tri tips are good. If cooking top sirloin, I would cut it down into 3 pieces. To me the smaller pieces cooks a little better. Smoke for 2/2:30 hours until temp is @ 135. Remove and wrap in foil and place in cooler for about a hour. Remove and slice thin. Good luck.

After I cooked it I thought I should have filetted it out or something to have made it a bit thinner. As it is the thinner parts got pretty close to medium well, but the thick center portion came out to a nice medium rare.

[FATNECK]

I did a 12lb before without cutting it up and didn't think it tasted as good as the smaller sections I usually do. Glad yours came out good.

[Pennywise]

Frank are you gonna jump in here with your junk cut super surprises? I'm still waiting on that recipe....

[The Czar]

Don't hold your breath!!