Help! What went wrong??

[Roget]

I smoked a sirloin tip roast yesterday and I was very disappointed in the result.

I dry brined it overnight in the fridge, rubbed it & then let it come to room temp before putting it in to the preheated smoker (225°).
It went for just about three hours to an IT of 123°-124°.
While resting for about 30 minutes, I increased the smoker temp to 400°.
I then seared the roast to IT of 129°-130°.


It had a good flavor, but was almost too tough to eat.

This was the first time I have done a sirloin roast on the smoker &
I can't figure out what I did wrong.

Any ideas or suggestions would be helpful & appreciated.

Thanks in advance.

[TMB]

I smoked a sirloin tip roast yesterday and I was very disappointed in the result.

I dry brined it overnight in the fridge, rubbed it & then let it come to room temp before putting it in to the preheated smoker (225°).
It went for just about three hours to an IT of 123°-124°.
While resting for about 30 minutes, I increased the smoker temp to 400°.
I then seared the roast to IT of 129°-130°.


It had a good flavor, but was almost too tough to eat.

This was the first time I have done a sirloin roast on the smoker &
I can't figure out what I did wrong.

Any ideas or suggestions would be helpful & appreciated.

Thanks in advance.

Not sure ?   But I will tell you I do eye of round and take it to 185 + .  Sounds high but works        I also find if I foil after it hits 120 take it to 180 then sear works just fine for me

Just my 2 cents worth

[hikerman]

I smoked a sirloin tip roast yesterday and I was very disappointed in the result.

I dry brined it overnight in the fridge, rubbed it & then let it come to room temp before putting it in to the preheated smoker (225°).
It went for just about three hours to an IT of 123°-124°.
While resting for about 30 minutes, I increased the smoker temp to 400°.
I then seared the roast to IT of 129°-130°.


It had a good flavor, but was almost too tough to eat.

This was the first time I have done a sirloin roast on the smoker &
I can't figure out what I did wrong.

Any ideas or suggestions would be helpful & appreciated.

Thanks in advance.

Not sure ?   But I will tell you I do eye of round and take it to 185 + .  Sounds high but works        I also find if I foil after it hits 120 take it to 180 then sear works just fine for me

Just my 2 cents worth

I agree with Tommy here. Good advice. Sirloin tip roast and eye of round can be a tough cut of beef. It's definitely a low and slow cook or cut into thin slices for Italian beef sandwiches. I only used to dry-brine chicken, ribs, and meats for high temp cooks. For low and slow cooks I would wet marinate. Not saying that is your issue, just adding that it was my process. Another idea I just thought of, you could cut into chunks and braise or simmer in soup, stew or chili.

[Roget]

Thanks fellas.
I cut most of the leftovers (which was 95 % of the roast  ) into rib tips & put in a slow cooker in a mushroom sauce.
I'm hoping that by letting it slow cook for about 6-8 hours will loosen it up a bit.

On a side note I did notice that as I got closer to the other end it seemed a bit more tender, so I saved 3 thick slices to try eating as steak cuts again.
Not really sure where to go on my next try as I want to keep it rare to medium rare.
 

[TMB]

Thanks fellas.
I cut most of the leftovers (which was 95 % of the roast  ) into rib tips & put in a slow cooker in a mushroom sauce.
I'm hoping that by letting it slow cook for about 6-8 hours will loosen it up a bit.

On a side note I did notice that as I got closer to the other end it seemed a bit more tender, so I saved 3 thick slices to try eating as steak cuts again.
Not really sure where to go on my next try as I want to keep it rare to medium rare.

Better use a different cut then     

Maybe a tri tip or something like it

[Roget]

Yup, probably should.
Tri tips are hard to find here though. 

What cut would you think would most closely mimic a prime rib cut (without the huge price tag )
I want to try to get it right before I throw down that much gold.
I can't afford to screw up a $60.00 smoke.

[TMB]

Bottom round?   I'm not sure since Kimmie won't eat anything pink inside so I cook till 185 + and go low and slow

Hey she's happy I'm happy

[Roget]

Bottom round?   I'm not sure since Kimmie won't eat anything pink inside so I cook till 185 + and go low and slow

Hey she's happy I'm happy

I guess it would have to be some cut with a lot of marbling, so it might be an expensive cut also. 

[Smokin Papa Steve]

Yup, probably should.
Tri tips are hard to find here though. 

What cut would you think would most closely mimic a prime rib cut (without the huge price tag )
I want to try to get it right before I throw down that much gold.
I can't afford to screw up a $60.00 smoke.

Try a Hanger Steak next time.  If buying the whole pc, it takes some time to trim properly but well worth it.  Works well with reverse sear.  The outer parts will be more done then the center so it can satisfy everyones's taste.  This is a grill cook as opposed to a smoke

[TMB]

Yup, probably should.
Tri tips are hard to find here though. 

What cut would you think would most closely mimic a prime rib cut (without the huge price tag )
I want to try to get it right before I throw down that much gold.
I can't afford to screw up a $60.00 smoke.

Try a Hanger Steak next time.  If buying the whole pc, it takes some time to trim properly but well worth it.  Works well with reverse sear.  The outer parts will be more done then the center so it can satisfy everyones's taste.  This is a grill cook as opposed to a smoke

I need to try that one myself