The trick is to smoke the meat and not make the meat smoke
ROTISSERIE SIRLOIN TIP
Date: November 24, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
4 hours later the roast is ready to go on the grill
A simple rub is applied. Garlic salt & lemon & pepper seasoning
The finished rub
The meat is rubbed and is on the spit ready to cook
The mandolin slicer makes quick work of the red onion & tomatoes
The sliced red onions are then sauteed
The onions are done
The roast reached 135 degrees after 2-1/2 hours
The roast rests 20 minutes prior to slicing
The roast had slices ranging from medium rare to medium
The sandwich fixin’s: Kaiser rolls, BBQ sauce, onions & tomatoes
Green beans with bacon and onion made a tasty side dish
A tasty sandwich: The meat was tender & moist with a tangy outer crust
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This recipe comes from Paul Kirk’s Championship BBQ. A 4 pound sirloin tip roast is marinated for four hours in his Sweet & Tangy Marinade. Then it is rubbed with a simple rub and put on the spit for 2 and 1/2 hours. After the rub has set for the first hour, the meat is brushed with softened butter every twenty minutes. The roast was removed when it reached 135 degrees and was rested for 15 minutes before slicing. The meat was thin sliced on an electric slicer for sandwiches and served with tomato slices, sauteed onions & BBQ sauce. The combination of the rub plus the Sweet & Tangy Marinade made for a nice and tasty bark on the meat. This was one tasty sandwich!! I may revisit this cut as a roast in the near future.
Paul Kirk's Championship Barbecue:
Sirloin Tip on the Rotisserie plus Sirloin Tip Sandwiches - Page 261