I picked up a 9.5lb "beef round sirloin tip roast", what kind of time am i looking at? Is this thing gonna be tough as a boot? I am gonna sound like a super newbie (whats new?) this isn't a tri tip is it? I did sort through and tried to find one that was well marbled and does have some fat on the outside. I am thinking maybe i will add a little salt pork to it.
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approx. cooking time?
- Thread starter smooookin
- Start date
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SP
Guest
I rub it and cook it to 165 at around 275-300*.
Jeremiah
is one Smokin' Farker
Just throw a probe in it and go by your normal beef doneness temperatures. Make sure to rest it and cut against the grain and it should be nice and tender. I'd shoot for temps around 350.
Beef round is not that tough, it is a nice joint I would stick it in your pit, and cook it low and slow, I like my beef rare so I would only take it to 140 - 145 F internal and then rest it tented for 20 - 30 minutes, slice across the grain and it still should show pink in the middle.
If you like your beef a little more cooked, take it to 150 to 165 F, personally I think beef tends to toughen if taken much past 165 F, (this is for standard cuts without a great deal of connective tissue and heavy marbled fat, briskets I take to 195 - 205 F).
If you like your beef a little more cooked, take it to 150 to 165 F, personally I think beef tends to toughen if taken much past 165 F, (this is for standard cuts without a great deal of connective tissue and heavy marbled fat, briskets I take to 195 - 205 F).
CajunSmoker
is One Chatty Farker
I did one a couple of weeks ago. The pictures are on post #22 of this thread;
http://www.bbq-brethren.com/forum/showthread.php?t=32417&page=2
I thought it was excellent and will definitly do it again.
http://www.bbq-brethren.com/forum/showthread.php?t=32417&page=2
I thought it was excellent and will definitly do it again.
beerguy
is Blowin Smoke!
Ive done two now. One I rubbed with brisket style rub, one plain. Slow smoked at 225-245 to internal of 165 or so. rested in a cooler for an hour. it was better than any of my briskets. Put leftovers in the fridge and sliced real thin roast beef off for lunch all week. Even my bride liked it, and she hates smoked meat. I wrapped the second one in foil after 130 mins just to please her.Got less smoke that way. Go for it.
man that looks great!! hope i get half as good a result.
The perfect color if you ask me, pink, juicy, OK I have to go eat a rib or two to make up for it.
Sir Smoke A Lot
Full Fledged Farker
MMMMM....sounds good. I am gonna try that!!
