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Bamabob
Bamabob Posts: 246
edited November -1 in EggHead Forum
Yesterday the wife came in with a 12½# 'whole beef round/sirlon tip roast' that she found on sale.I cut it into 3 hunks it looks pretty lean one the inside and could be tough if not EGGed right. I would greatly appreciate any and all suggestions.Now gotta go put on a butt thats been ready to go for about a week (or two). Thanks Bob
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    Bamabob,
    If you over cook it, it will be tough.
    If you enjoy steak well done this not a cut
    that you will be happy with.
    I remove silver skin and smoke at 225 to 250º.
    We mop early and often. Once the internal temp reaches
    125 130º it time to come off.
    Jim[p]
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