Please Help!!!!
I want to Cookshack a 5lb. Sirlion Tip Roast today...how long and at what temp...I have a Smokette!
Please Help!!!!
Please Help!!!!
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It is so lean that it doesn't necessarily lend itself to slow and low.
I borrowed an approach from our old friend Jim Minion,that works for us.
Coat it with something like Montreal steak rub and worcestershire sauce.
Run your cooker ,as hot as you can,a few ounces of wood of choice.
Take it to about 120� for rare,130� for some med on the ends and pink in the center slices.
Brush it down with one of the whiskey flavored bbq sauces and let rest in foil-at least 30 mins-when you pull it.
Slice thinly across the grain.
We like ours on some fresh dark bread,a little good horseradish,a spear of kosher dill,and a cold Shiner bock.
It is so lean that it doesn't necessarily lend itself to slow and low.
I borrowed an approach from our old friend Jim Minion,that works for us.
Coat it with something like Montreal steak rub and worcestershire sauce.
Run your cooker ,as hot as you can,a few ounces of wood of choice.
Take it to about 120� for rare,130� for some med on the ends and pink in the center slices.
Brush it down with one of the whiskey flavored bbq sauces and let rest in foil-at least 30 mins-when you pull it.
Slice thinly across the grain.
We like ours on some fresh dark bread,a little good horseradish,a spear of kosher dill,and a cold Shiner bock.
Thanks Tom...I will give it a try...I went ahead and tried it blind on Labor Day...marinated overnight in worcestershire and spices...cookshacked it for 4 hours on 225 and it came out great.