SIRLOIN TIP ROAST COOK RECIPES

Steps:

• Start off by salting the roast the day before you're going to be cooking it (this will give a more flavorful, evenly salted roast). Evenly rub the salt over the roast, take plastic wrap and tightly wrap it around the roast, then place on a plate/bowl in your refrigerator.
• The next day, remove the roast about an hour before cooking (allowing it to warm to room temperature).
• Unwrap the meat from the plastic wrap, dry any moisture off with paper towel.
• Place your oven rack in the middle and preheat to 250°F. While the oven is preheating, rub your roast with 1/2 a tablespoon of oil and minced garlic, then evenly rub with your spice mixture (pepper, oregano, basil, red pepper flakes).
• In a large cast iron pan on medium-high heat with a tablespoon of oil, sear each side of your roast until browned (3-4 minutes per side).
• Once oven is preheated, place the roast on a wire rack on a rimmed baking sheet.
• Cook the roast for about an hour and twenty minutes, or until the meat reaches 115°F on your meat thermometer (invest in one of you haven't yet!).
• Turn your oven off, leaving the roast in for about 30-40 minutes or until it reaches 130°F for medium-rare or 140°F for medium. Leave the door closed this whole time to keep the heat in! I would recommend a meat thermometer like the one I have linked to below.
• After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!

Steps:

• Combine the dry rub ingredients and mix well.
• Coat the sirloin tip with the yellow mustard.
• Liberally apply the dry rub to the meat and let it sit at room temperature for 30 minutes.
• Set your pellet grill to Smoke Mode or its lowest temperature setting.
• Smoke the roast at 160F for one hour.
• Raise the temperature of the smoker to 180F and smoke for one hour.
• Flip the roast over and baste.
• Baste every 10 minutes until an internal temperature of 135F is reached. About another 30 minutes.
• Separate the roast into its different individual muscles, trim and then slice thinly.