Looking to smoke one. I had a great marinade at one time but lost it. Any marinade or smoking suggestions.
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I have a couple in the freezer that I am thinking about rubbing with a little sea salt, coarse black pepper, and garlic powder and smoking wit hickory at 225⁰ until its 140⁰ before wrapping in foil and towels to rest for an hour or so
let me know how it goes
If they are still around,we had several threads in the search function.The earlier post about covered it.Pull out around 135º,rest and slice thin across the grain.Nice roll,some horseradish,and cold longneck ain't bad.
Sorry, I kind of spaced this off. I have a Sirloin tip roast thawing out now to smoke tomorrow. I'll Qview it to let you know how it turns out.
(Later the same day) I am so brain dead I have my roast thawing out and just got reminded we will be away from home the next 3 days. It will have to wait until Saturday
(Later the same day) I am so brain dead I have my roast thawing out and just got reminded we will be away from home the next 3 days. It will have to wait until Saturday
3.4 lb Tip Roast $2.49/lb
2 TSP Kosher Salt
2 TSP Black Pepper
1 TSP Garlic Powder
1 TSP Onion Powder
2 chunks of Cherry wood
Ingredients
Slow smoke at 200⁰ to 145⁰ double wrap in aluminum foil and towels to rest in the cooler for an hour. Nice medium rare. Tender with good flavor
Ready to eat
2 TSP Kosher Salt
2 TSP Black Pepper
1 TSP Garlic Powder
1 TSP Onion Powder
2 chunks of Cherry wood
Ingredients
Slow smoke at 200⁰ to 145⁰ double wrap in aluminum foil and towels to rest in the cooler for an hour. Nice medium rare. Tender with good flavor
Ready to eat
Wow! Shades of Mainely Dave! Looks good! How was it?
Just got home from an all you can eat shrimp and crab feed, and the sirloin tip still looks good. I rotisseried my last one, and it turned out great. Think I'll try the next one in the smoker. KISS method like Chef-Boy-Arnie.