Top Round, Bottom Round, Tri-Tip ......cooking differences?

Unknown

Just curious as I see a lot of questions about how to cook these and other similar type of meats. And a bunch of variations on cooking methods. [p]Do you find any real differences in the taste or texture of the meat when using differnt cooking styles? Such as 375-400 dome w/direct heat, or indirect cooked slowly for a couple of hrs., sear before, sear after, and all the other versions. [p]While all versions will:
1. Take meat off when 125-135 degress so it's not overcooked.
2. Sliced thinly
3. Sliced agaisnt grain[p]The only diffeence I can see is texture, as when the meat is slow cooked you'll get a more uniform internal redness, even close to the meat's outer edge. While direct heat will most likely brown the first 1/2" or so. [p]Do you agree, or have you found a specific style produces a better flavor, tender and textured meat?[p]Howard

61chev

Howard,
I have only tried these a couple of times with disapointing results the flaveo was great but as someone else said my wife doesn't like rubber band sandwiches she has always cooked them in the oven in her stone roasters i am thinking i will try doing them on the egg for awhile for the smoke and sear then turning them over to her

Unknown

61 CHEV,
How does your wife do them in the stone roaster? Does she add anything? Just trying to figure out why hers comes out better. I am cooking a top sound on Sunday.

fishlessman

Howard,
i find a big difference in taste. for warm pit beef sandwiches i like the hotter temps for cooking where you get a nicer crust for flavor and a roast flavor. for cold roast beef sandwhiches the slower cook gives it the needed flavor, texture and juicyness that deli style meat needs. either way i cook direct on a raised grill. i see no need for an inderect cook on these pieces of meat

61chev

Whitetail, Just salt & pepper a little worchester sauce and water in the stone