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Round Tip Beef

Unknown
Unknown
edited November -0001 in EggHead Forum
A BGE friend of mine said this is a great place for smoking help.[p]We set out tonight for a pork shoulder and ended up with two whole chickens and a large chunk of beef that I don't know what to do with. It is definitely headed for the smoker, but that's all I know.[p]It is: Beef Round Tip, Whole USDA Choice, 7.69 lbs. [p]We have a plan for the chickens, but can you all please help me with the Round Tip? I'm thinking soak in worcestershire overnight and an herb rub before cooking. [p]Thanks,
Erikw
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Comments

  • BajaTom
    BajaTom Posts: 1,269
    Erik Wells,
    I've never heard of beef round tip. I've heard of Tri-Tip roasts but these are usually around 3 lbs. I've heard of sirloin tip roasts which are about that size you mentioned. It sounds like you need to grill that thing like Clays pit beef.. Look in the recipe section for help. Cook low & slow for 4 to 5 hours then slice thin across the grain for tender beef. Ping MadMax for additional info. LOL, Tom
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  • Unknown
    Unknown
    BajaTom,[p]Thanks for the reply! I looked at the Clay way and that looks a little involved for me at this point. Its definitely going to sit on the smoker for at least 5 hrs. tomorrow, more as needed. It spent the night in Worcestershire sauce and is getting the herb rub tonight. I want to stab and imbed a few garlic cloves too, but that might get shot down by trusty helpers.
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  • BajaTom
    BajaTom Posts: 1,269
    Erik Wells,
    Just make sure you slice real thin across the grain. Use a good electric knife if you have one. LOL,Tom
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