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Old 12-27-2012, 03:15 PM   #1
Found some matches.
Join Date: 11-22-12
Location: heflin alabama
Default 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
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Old 12-27-2012, 03:20 PM   #2
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Join Date: 01-01-10
Location: Fond du Lac, WI

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.
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Old 12-27-2012, 03:23 PM   #3
somebody shut me the fark up.

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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

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.
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Old 12-27-2012, 04:36 PM   #4
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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.
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Old 12-27-2012, 04:55 PM   #5
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Join Date: 07-08-10
Location: Boyertown, PA

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.

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