{"id":1647,"date":"2022-04-11T16:59:47","date_gmt":"2022-04-11T16:59:47","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=1647"},"modified":"2023-10-09T11:38:59","modified_gmt":"2023-10-09T11:38:59","slug":"smoked-sirloin-tip-roast","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/smoked-sirloin-tip-roast\/","title":{"rendered":"Smoked Sirloin Tip Roast: Go-to Smoking Guide (and Recipe)!"},"content":{"rendered":"\n<p><strong>It\u2019s easy to transform this cheap <a href=\"https:\/\/pitmastercentral.com\/beef\/\" target=\"_blank\" rel=\"noreferrer noopener\">cut of beef<\/a> into BBQ nirvana &#8211; set up your smoker to 250\u00b0F and cook until the beef hits 125\u00b0F internal temp. <\/strong>You\u2019ll have some unbelievably tasty smoked sirloin tip roast in no time.<\/p>\n\n\n\n<p>I first had smoked sirloin tip roast when I was at a friend&#8217;s cookout. Stunned that they had managed to turn this cut of meat into something so delicious, I begged for the recipe. I tinkered with what they gave me until I landed on my incredible recipe (don\u2019t worry, I\u2019m dropping my recipe here)!<\/p>\n\n\n\n<p>Ready to make the best-smoked sirloin you\u2019ve ever tasted? Keep reading!<\/p>\n\n\n<figure class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Sirloin-tip-roast.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Smoked Sirloin tip roast\" style=\"object-fit:cover;\" srcset=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Sirloin-tip-roast.jpg 1200w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Sirloin-tip-roast-300x200.jpg 300w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Sirloin-tip-roast-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n<h2 class=\"wp-block-heading\">Smoked Sirloin Tip Roast Recipe<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul>\n<li>4 lb sirloin tip roast<\/li>\n\n\n\n<li>4 tbs. of yellow mustard or extra virgin olive oil<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Dry Rub<\/h4>\n\n\n\n<ul>\n<li>2 tsp. of kosher or sea salt<\/li>\n\n\n\n<li>2 tbs. of smoked paprika<\/li>\n\n\n\n<li>2 tbs. of black pepper<\/li>\n\n\n\n<li>2 tsp. of garlic powder<\/li>\n\n\n\n<li>2 tsp. of onion powder<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Sirloin-Roast-on-a-Flaming-Grill-1200x800.jpg\" alt=\"Sirloin Roast on a Flaming Grill\" class=\"wp-image-19074\" srcset=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Sirloin-Roast-on-a-Flaming-Grill.jpg 1200w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Sirloin-Roast-on-a-Flaming-Grill-300x200.jpg 300w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Sirloin-Roast-on-a-Flaming-Grill-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Step 1<\/h4>\n\n\n\n<p>Trim any excess fat from your sirloin roast. <strong>It\u2019s a lean cut &#8211; there shouldn\u2019t be much fat. Leave the fat cap intact (more on that in a bit). <\/strong>Pat it dry with paper towels.<\/p>\n\n\n\n<p>Apply the mustard or the olive oil to the entire sirloin tip roast. This will act as a binder for the seasoning. Next, liberally apply the dry rub all over the cut. Let the roast sit in the fridge for around 4 hours. <strong>This will dry brine the meat, making it more flavorful (and juicier)!&nbsp;<\/strong><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 2<\/h4>\n\n\n\n<p>Preheat your smoker to 350\u00b0F.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step<strong> <\/strong>3<\/h4>\n\n\n\n<p>Place on the smoker and cook until the internal temperature of the roast reaches 125\u00b0F for medium rare. This should take about 1.5 hours.<\/p>\n\n\n\n<p>Remove and let the smoked sirloin tip roast beef rest for at least 10 minutes. Cover it in foil and a clean towel while resting to insulate it.<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/roast-beef-recipe\/\" target=\"_blank\" rel=\"noreferrer noopener\">The Perfect Roast Beef Recipe: How To Make It!<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/how-to-cook-melt-in-the-mouth-roast-beef\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Cook Melt in the Mouth Roast Beef (Ultimate Recipe)<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Selecting and Prepping Sirloin Tip Roast<\/h2>\n\n\n\n<p>Here are the top tips you need to follow for the ultimate roast:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Choosing Sirloin Tip Roast<\/h3>\n\n\n\n<p><strong>The sirloin tip is bottom round from the hind quarter of a steer. <\/strong>It\u2019s right next to the tri-tip, so it\u2019s often referred to as tri-tip\u2019s cousin.<\/p>\n\n\n\n<p>Don&#8217;t mistake this section for the top sirloin roast. While the sirloin tip roast is taken from the bottom, the top sirloin roast is actually taken from the sirloin. Top sirloin is more tender but <a href=\"https:\/\/pitmastercentral.com\/most-expensive-steak\/\" target=\"_blank\" rel=\"noreferrer noopener\">also more expensive<\/a>.<\/p>\n\n\n\n<p>My advice is to always go to a good butcher when looking for this particular cut. <strong>When in doubt about a cut, ask your butcher.<\/strong><\/p>\n\n\n\n<p><strong>Always buy fresh meat for the best taste. <\/strong>Read the packed-on label.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Trimming the Fat<\/h3>\n\n\n\n<p>While this is a leaner cut, I remove any excess fat.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Use a Binder<\/h3>\n\n\n\n<p>I like to use either <a href=\"https:\/\/pitmastercentral.com\/mustard-on-brisket\" target=\"_blank\" rel=\"noreferrer noopener\">mustard<\/a> or olive oil as a binder. <strong>Binders help the rub stick to the meat.<\/strong><\/p>\n\n\n\n<p>I think mustard complements both the smoked sirloin tip roast flavor and the rub beautifully. But I know mustard isn&#8217;t everyone&#8217;s cup of tea. Use olive oil if mustard isn\u2019t your jam.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Seasoning Your Sirloin Tip Roast Beef<\/h3>\n\n\n\n<p>My personal favorite for this cut is a dry rub that I provided in my recipe. <strong>I like to keep things simple and let the beef flavor shine through.<\/strong> You can whip up your favorite rub or use your go-to commercial rub. It\u2019s all about choosing the flavors that you enjoy.<\/p>\n\n\n\n<p>I know that some people like to use fresh ingredients such as onion and garlic in addition to dry ones such as smoked paprika. If this is something that you choose to do, I would suggest combining and running all the ingredients through a food processor. <strong>Use them as a coarse rub<\/strong>. You\u2019ll be rewarded with a sirloin roast that\u2019s brimming with fresh flavor.<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/how-to-velvet-beef\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Velvet Beef: Next Level Stir-Fried Beef Recipe<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/pastrami-rub-recipe\/\" target=\"_blank\" rel=\"noreferrer noopener\">Insanely Good Pastrami Rub Recipe (Easy Guide)<\/a><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Tying Up the Beef<\/h3>\n\n\n\n<p>If you want, you can tie up the beef roast with twine at several points throughout. This is usually done for presentation purposes so that your meat is an even shape and size.<\/p>\n\n\n\n<p>It will also help the roast cook more evenly. <strong>Uniform sizes of meat smoke at uniform times.<\/strong> If you\u2019ve got a small section that\u2019s not tied up, it\u2019ll cook more quickly than larger portions.<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/costco-tri-tip\/\" target=\"_blank\" rel=\"noreferrer noopener\">How To Cook Costco Tri Tip (Easy Recipe)<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/smoked-tri-tip\/\" target=\"_blank\" rel=\"noreferrer noopener\">Smoked Tri Tip: A Quick and Simple Fave!<\/a><\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Grilled-Sirloin-with-Potatoes-1-1200x800.jpg\" alt=\"Grilled Sirloin with Potatoes\" class=\"wp-image-19073\" srcset=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Grilled-Sirloin-with-Potatoes-1.jpg 1200w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Grilled-Sirloin-with-Potatoes-1-300x200.jpg 300w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Grilled-Sirloin-with-Potatoes-1-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\">Setting Up Your Smoker<\/h2>\n\n\n\n<p>Let\u2019s get you set up for success. Here\u2019s how to get your smoker just right for your smoked sirloin tip roast:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Smoking in a Charcoal Grill<\/h3>\n\n\n\n<p>If you are smoking using a charcoal grill, you will need to use the indirect heat method. Set up the hot coals on one side of the grill and sprinkle some wood chips or chunks on top. <strong>Place the roast on the opposite side, away from the heat.<\/strong><\/p>\n\n\n\n<p>Next, close the lid and smoke until you reach the desired internal meat temperature.<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/how-to-light-charcoal-without-lighter-fluid\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Light Charcoal Without Lighter Fluid (Ultimate Guide)<\/a><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Smoking on a Gas Grill<\/h3>\n\n\n\n<p>Turn on the burners on one side of the grill, and stick an aluminum pouch full of wood chips on the burners. Poke some holes in the aluminum so smoke can escape. <strong>Place the roast on the side of the grill with unlit burners.<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Choosing Your Wood Chips<\/h3>\n\n\n\n<p>I like to use hickory or oak for sirloin tip roast! The beefy flavor of this cut tastes amazing when infused with oak or hickory smoke flavor. <strong>You are free to use whatever wood chips or chunks you like.&nbsp;<\/strong><\/p>\n\n\n\n<p>Much hoopla is made about wood species when smoking. To me, the most important thing is smoke quality. <strong>You want small wisps of blue or white smoke for the best-smoked meat. <\/strong>Billowy clouds of smoke will make the meat taste acrid.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Smoker Temperature &#8211; Going Low and Slow<\/h3>\n\n\n\n<p>In the recipe, I have set the smoker to 350\u00b0F. It\u2019s higher than conventional smoking temps, but I have found that this results in perfectly smoky beef and a quick cooking time.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Smoking the Sirloin Tip Roast<\/h2>\n\n\n\n<p>Here are the guidelines to follow while smoking:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How to Face the Fat Cap<\/h3>\n\n\n\n<p>While there can be a great deal of debate about whether the fat should be facing up and down, there is actually a simple answer. <strong>The fat layer should be facing the direction of the heat source.<\/strong><\/p>\n\n\n\n<p>Your smoked sirloin tip cut isn&#8217;t going to have much of a fat cap. It\u2019s a lean cut. But it should have a thin fat cap on it &#8211; place it toward the heat source. That\u2019s down on a charcoal, gas, kamado, or pellet grill. On an offset smoker, place the fat cap toward the firebox. Place the fat cap toward the heating element of an electric smoker.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Paying Attention to Internal Temperature<\/h3>\n\n\n\n<p><strong>I like sirloin tip medium rare, around 125\u00b0F.<\/strong> It\u2019ll be tough and lose a lot of juice if you overcook it. Keeping it in the smoker for even a bit longer than you should can result in a very tough slab of beef.&nbsp;<\/p>\n\n\n\n<p>However, it isn&#8217;t enough to just monitor the cooking time, as you can get the meat\u2019s temperature wrong. Instead, keep a careful eye on the temperature with a thermometer.<\/p>\n\n\n\n<p>Tracking the meat\u2019s internal temperature means that you\u2019ll need to use an instant-read or digital thermometer. <strong>A good thermometer is the best investment you can make to cook better food. <\/strong>If you\u2019re looking for a cheap thermometer, I like the <a class=\"aawp-link\" href=\"https:\/\/www.amazon.com\/dp\/B00GRFHXVQ?tag=bbqv3-20&amp;linkCode=ogi&amp;th=1&amp;psc=1\" title=\"Javelin made by Lavatools\" target=\"_blank\" rel=\"nofollow noopener sponsored\" data-aawp-product-asin=\"B00GRFHXVQ\" data-aawp-product-id=\"11121\" data-aawp-tracking-id=\"bbqv3-20\" data-aawp-product-title=\"Lavatools PT12 Javelin Ultra Fast Digital Instant Read Meat Thermometer for Grill and Cooking 2.75  Probe Compact Foldable Design Large Display Splash Resistant \u2013 Sambal\">Javelin made by Lavatools<\/a>.<\/p>\n\n\n\n<p>You may be aware there is a phenomenon known as carryover cooking. This is where the temperature of the meat continues to rise even after it is taken off the heat source. The beef can go up as much as 10\u00b0F before internal temperatures start to fall.<\/p>\n\n\n\n<p>It is due to this that I would suggest taking your roast out at the 125\u00b0F mark for medium-rare. The meat will rise to around 135\u00b0F after cooking. If you like your beef medium, pull it at 135\u00b0F.<\/p>\n\n\n\n<p><strong>Note: <\/strong>The <a href=\"https:\/\/www.usda.gov\/media\/blog\/2022\/10\/03\/cooking-meat-it-done-yet#:~:text=Cook%20raw%20beef%2C%20pork%2C%20lamb,minutes%20before%20cutting%20or%20consuming.\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">USDA recommends<\/a> cooking beef roasts and steaks to 145\u00b0F. <strong>I think medium rare tastes better, and cooking to 125\u00b0F internal temperature will eliminate <\/strong><a href=\"https:\/\/heatherlea.ca\/is-it-safe-to-eat-rare-steak\/#:~:text=%E2%80%9COfficials%20say%20the%20internal%20temperature,if%20cooked%20%E2%80%9Crare.%E2%80%9D%E2%80%9D\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>any bacteria<\/strong><\/a><strong> on the beef\u2019s surface.<\/strong><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Sirloin-Tip-Roast-with-Rosemary-1200x800.jpg\" alt=\"Smoked Sirloin Tip Roast with Rosemary\" class=\"wp-image-19075\" srcset=\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Sirloin-Tip-Roast-with-Rosemary.jpg 1200w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Sirloin-Tip-Roast-with-Rosemary-300x200.jpg 300w, https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/04\/Smoked-Sirloin-Tip-Roast-with-Rosemary-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure><\/div>\n\n\n<h3 class=\"wp-block-heading\">Should You Reverse-Sear the Beef?<\/h3>\n\n\n\n<p><strong>Yes, you can reverse-sear sirloin tip.<\/strong> Reverse searing is when meat is cooked slowly to almost finish temperatures (around 115\u00b0F), and then cooked over high heat for a short period of time. This creates a well-seared exterior, which can really boost the flavor.<\/p>\n\n\n\n<p>Is this something that you should try?<\/p>\n\n\n\n<p>Like many things in BBQ, it\u2019s up to you. <strong>I am a big fan of reverse-searing. <\/strong>The combo of smoked meat and toothy bark is next-level.<\/p>\n\n\n\n<p><strong>Let me drop one piece of advice, though.<\/strong> Make sure to take this roast off the smoker at the right time so it can still be medium rare after you sear it. Pull the beef at 115\u00b0F and monitor the internal temp when you cook it over a hot grill. It should only take a minute or two per side to sear the meat and reach 125\u00b0F internally.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Resting the Beef<\/h2>\n\n\n\n<p><strong>I like to rest larger cuts of meat, and sirloin tip roast is no exception.<\/strong> Resting allows the meat to reabsorb and distribute the juices throughout the beef. In the recipe, I have mentioned 10 minutes, but letting it rest for a little longer certainly can&#8217;t hurt. Wrap the beef in foil and cover it with some clean towels to keep it hot.<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/how-long-to-rest-steak\/\" target=\"_blank\" rel=\"noreferrer noopener\">Let It Rest: The Secret to Mouthwatering Steak<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Slicing It Up<\/h2>\n\n\n\n<p><strong>Cut the beef as thin as possible.<\/strong> Cut it against the grain. This will shorten the muscle fibers, making the meat taste more tender.&nbsp;<\/p>\n\n\n\n<p><strong>Related Reading<\/strong><\/p>\n\n\n\n<ul>\n<li><a href=\"https:\/\/pitmastercentral.com\/sliced-vs-chopped-brisket\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sliced vs Chopped Brisket: What Do They Taste Like?<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/pitmastercentral.com\/how-to-slice-tri-tip\/\" target=\"_blank\" rel=\"noreferrer noopener\">How to Slice Tri Tip: All You Need to Know!<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Wrapping It Up<\/h2>\n\n\n\n<p>Smoked sirloin tip roast is not typical BBQ food,&nbsp; but it is a dish that you don\u2019t want to sleep on. It\u2019s affordable. It smokes up in under 2 hours. It\u2019s divinely beefy and delicious.<\/p>\n\n\n\n<p>Dry brine your beef ahead of time for extra flavor and juiciness. Set your smoker to 350\u00b0F. Let the sirloin absorb that incredible smoke flavor for around 1.5 hours until the internal temperature reads 125\u00b0F. Or, take it to 115\u00b0F, then reverse sear it over piping hot coals. The choice is yours! <strong>Either way, you\u2019ll have a dinner that will \u201cwow\u201d your friends and family<\/strong>. Happy grilling!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s easy to transform this cheap cut of beef into BBQ nirvana &#8211; set up your smoker to 250\u00b0F and cook until the beef hits 125\u00b0F internal temp. You\u2019ll have some unbelievably tasty smoked sirloin tip roast in no time. I first had smoked sirloin tip roast when I was at a friend&#8217;s cookout. Stunned [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1647"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=1647"}],"version-history":[{"count":33,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1647\/revisions"}],"predecessor-version":[{"id":20250,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1647\/revisions\/20250"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/20206"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=1647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=1647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=1647"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=1647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}