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what to do with two 3.5# roasts

RRPRRP Posts: 22,756
edited 5:27AM in EggHead Forum
I was just foraging through our freezer and found two big Sirloin Tri-Tip Roasts - each 3.5#. Why I bought them I don't recall, but being frozen and that size that's far more meat than any recipe I fix for us and don't want that much in leftovers to linger for a week. Only thought was perhaps using one for ClayQ's Pulled Beef recipe. Would a tri-tip work in lieu of chuck roasts in it? Or any other ideas which could be cooked and then used for say pit beef and frozen?
L, M, S &  Mini
Re-gasketing America one yard at a time

Dunlap, IL


  • Richard FlRichard Fl Posts: 8,285
    I don't think there is enough fat in the tri's for pulled meat. Why not cook them like tri's, hot and quick and the leftovers slice and have sammies?
  • Clay QClay Q Posts: 4,435
    Don't think steak will work for pulled beef. Meat grinder will make some mighty fine sirloin hamburger outa one of the tri-tips. The other for pit beef sandwiches; Two or three days in the brine bucket with a low salt brine mixed with Italian herb spices then slow roasted indirect with hickory smoke until 135-140 internal. Sliced nice and thin,... the brining would bring a new dimension of flavors,... could be excellent, don't know for sure not having used tri-tip before.
    I've brined sirloin tip roasts and rump roasts and it's good, better than the store deli beef in my opinion.
    My brine ratio for beef is one cup kosher salt to one gallon spring water, no sugar.
  • BrocBroc Posts: 1,398
    Too bad we live so far apart... I'm off to Sam's to pick up eight [thet thire's "8"] tri-tips for a cook I'm doing Friday night.


    ~ Broc
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