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Beef round tip

JDubJDub Posts: 23
edited 9:01AM in EggHead Forum
Just put one on-about 10 pounds worth-indirect with smoke at about 200 degrees. I've never cooked one of these before. Any suggestions would be appreciated re: cook time, final temp, etc. Coated with some Butt Rub as the only prep. Thanks in advance for the advice.


  • BobSBobS Posts: 2,485
    My guess is that this bad boy is so lean that it will not make great pulled beef, so I am not sure about the benefits of cooking at such a low temp.

    I'd crank it up to about 325 and pull it when it when done to your liking.
  • troutmantroutman Posts: 498
    I tried that with a 5 pounder and it was worse than shoe leather.

    Next time I did one direct, seared it, rested it, then at 350-375 until 130 center. Foiled and rested for an hour under towels, sliced, and the eating machines descended and made it all go away.

    I won't do another lean roast indirect.
  • I did a top sirloin which is also a lean cut indirect at 250 and pulled it at 140. It was med rare to rare, moist and fabulous. For what it's worth.

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