Skip to main content

5 replies

Help with Beef Round Round Tip

FM Former Member
Hi All- was at BJ's tonight and this big 10 pound Beef Round Round tip was staring up at me from the meat department. i figured what the heck...got home, rubbed it with mustard and a little of this and a little of that and put it in the fridge. Planning on putting it in the smoker before work tomorrow morning.

My question is...is this meat pullable i.e. get it to around 200 degrees like a brisket? I have a hankering for pulled beef, but I'm not sure if I'm goiung to end up with a roast beef instead that I'll need to chop. Any advice out there as to what I should expect from this hunk of meat and what temp I should bring it too?

Thanks in advance!
Original Post

Replies sorted oldest to newest

FM Former Member
Round is a bit too lean and without decent coonective tissue(at least to my tastes)for good results from low and slow cooking. Our local BJ's usually has beef shoulder roasts in the 10 lb range. If you don't see them ask. I have been cokking these off and on all spring. They are great! I rub and smoke/cook to about 200 (about 13-16 hrs in my 009) then rest and pull. Much better than round
FM Former Member
Thanks for the quick responses. It's in the smoker at 225 right now. We'll see what we get at the end of the day!

I was hoping it might be pullable so I could serve it up next weekend at our annual Big BBQ bash along with pulled pork, ribs, salmon and chicken. But I may just have to slice it up like GLH said.

I'll post my results.
T tomMember
If you want the roast to be pullable,you'll need to treat it more like a pot roast.

When it gets to about 160* internal,place it on double foil,or in a foil pan.

Paint it with your red sauce of choice,sprinkle a little worcestershire sauce and 1/2 cup beef broth.

Slice a large yellow onion and place over the top.

Drizzle some liquid margarine all over the top and seal tightly.

Cook to about 195* internal,and let rest in a warm cooler for a couple hours.

You should get a little that is slicable,and more that is pullable.

As said above,chuck has more internal moisture for pulling easily.

Hope this helps a little,and let us know.
FM Former Member
Great advice from Tom. Got home from work and the temp was a little high (185*). Put it in a foil pan, some tomtao based sauce, melted butter and sliced onions) back in the smoker till it reached 195*. It looked great! It pulled apart a few hours later pretty nicely and it's pretty tasty. Total cook time 13 1/2 hours.

This will go into the freezer and will be served along with pulled pork, ribs, salmon and chicken wings for our annual bbq next week.


Thanks again for the help.

Attachments

Hide
Images (1)
  • DSC_0006

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×