sirloin tip and round roast

Auctionman · 12-27-2012, 03:15 PM

Whats the best way cook I can never get it tender.I cook on BGE and have no problem with rib roast chuck and pork just tip and round

Bluesman · 12-27-2012, 03:20 PM

Both of those cuts are really low in fat. So, you need a different direction from chuck and rib roasts. You can cook either one to 125* internal and then slice. Or, cook to 125* internal, add to a pan full of onions, peppers and some beef broth, cover and cook until 190*-200* rest and then shred.

deguerre · 12-27-2012, 03:23 PM

I really love smoking a nice eye of round to about 125 IT, resting then cooling for sliced roast beef sammies. A little horsey and some mayo and off you go.

Captain Dave · 12-27-2012, 04:36 PM

Once I was at a sportsmans race (i think) at Charlotte raceway, David Shelmerdine was being spotted by Dale Earnhardt. Shelmerdine kept complaining about how the car handled in trafic, again and again he complained about the car when in traffic. Earnhardt finally came back..."stay out of traffic." In other words... don't cook tip or round.

fingerlickin' · 12-27-2012, 04:55 PM

I love smoking eye of round for sammies like those guys up there suggested. I smoked these indirect and then hit them with a sear until around 125*. I usually let the meat cool in the fridge overnight, or at least a couple hours, it makes slicing easier, then reheat the slices in the au jus the next day. I find lipton savory herb and garlic soup mix really kicks up the au jus flavor.

12-27-2012, 03:15 PM	#1
Auctionman Found some matches. Join Date: 11-22-12 Location: heflin alabama Downloads: 0 Uploads: 0	sirloin tip and round roast Whats the best way cook I can never get it tender.I cook on BGE and have no problem with rib roast chuck and pork just tip and round

12-27-2012, 03:20 PM	#2
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Both of those cuts are really low in fat. So, you need a different direction from chuck and rib roasts. You can cook either one to 125* internal and then slice. Or, cook to 125* internal, add to a pan full of onions, peppers and some beef broth, cover and cook until 190-200 rest and then shred. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

12-27-2012, 03:23 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I really love smoking a nice eye of round to about 125 IT, resting then cooling for sliced roast beef sammies. A little horsey and some mayo and off you go. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

12-27-2012, 04:36 PM	#4
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Beechgrove, Tn. 37018 Downloads: 0 Uploads: 0	Once I was at a sportsmans race (i think) at Charlotte raceway, David Shelmerdine was being spotted by Dale Earnhardt. Shelmerdine kept complaining about how the car handled in trafic, again and again he complained about the car when in traffic. Earnhardt finally came back..."stay out of traffic." In other words... don't cook tip or round. __________________ Thanks for noticing

12-27-2012, 04:55 PM	#5
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I love smoking eye of round for sammies like those guys up there suggested. I smoked these indirect and then hit them with a sear until around 125. I usually let the meat cool in the fridge overnight, or at least a couple hours, it makes slicing easier, then reheat the slices in the au jus the next day. I find lipton savory herb and garlic soup mix really kicks up the au jus flavor. __________________ Jason* "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???