Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Lemonhead78 on March 24, 2018, 11:17:33 AM
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I bought this today and thinking I'll do it on pit barrel cooker or rotisserie. Any suggestions would be nice. I never bought this before(https://uploads.tapatalk-cdn.com/20180324/93aa958049d21bdab720c7eb4ab57179.jpg)
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I would treat it like a brisket - to help it be as tender as possible.Long, low, slow cook.... You will need to baste occasionally with something to retain moisture - or use other methods to help ( Spritz/inject/ cover for most of cook, cold smoke followed by Sous Vide finish on grill, etc.)
SO there are a lot of ways to go...But I think the key is to NOT try to cook it fast. cuts like this need time for the connective tissues and any fats to dissolve and moisturize/tenderize naturally + whatever other methods you choose to add.
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I have cooked them over an open fire on a rotisserie. had a pan with melted butter that everyone that walked by would baste it with, the guys were playing horseshoes and going for beers and the roast was in the middle....took a long time..it was about 22#'s, but it was fabulous..good luck. .☆´¯`•.¸¸. ི♥ྀ.
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This is a Sirloin Tip roast, which extends off of the sirloin into the rear leg (or the round). It's a fairly lean cut with a really good beefy flavor. If you're familiar with venison cuts this is what some call a football roast from a deer or elk.
Here are a few more options:
1) There is a way to cook them Hot & Fast: Cut it into 1 1/2" cubes for traditional sirloin tips. Marinate them, load them on skewers and flame broil over a SUPER HOT grill to a med-rare. Let them rest for a good ten minutes tented with foil. Excellent done this way!
2) Roast it to med-rare, let rest and slice thin for roast beef sammies.
3) If you want some awesome tasting burgers, this cut makes most excellent burger meat (ground round).
We do expect to see some pics, whichever way you go! ;)
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You could cut it in a couple of smaller pcs. Smoke a pc lo and slo just like Tim said.
I would keep the other pc for the crock pot and make Texas chili with it.
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Put it whole on pit barrel cooker. I'll post pics over there . Thanks guys