Beef Round Tip - Whole: I'm stuck


 
T

Travis Smith

New member
I want to do something for sandwiches, but I bought this 10-lb piece of meat today before I had a recipe in mind. I thought I'd find something when I got home, but what I've found is a bunch of conflicting information.

Ideally, I'd like to smoke something on my WSM tomorrow. Can anyone provide any help?
 
I'm thinking of just going simple - rub it with some salt, pepper, and garlic powder, and let it sit overnight in the fridge. Tomorrow morning, I'll throw it on the smoker at about 225, and let it go to around 110 degrees. From there, onto a 400 degree gas grill to crisp it up on the outside until it's about 125 or 130, then pull it off, cover in foil, and let it rest until I slice. Any thoughts on my plan?
 
What Dwain said. Wish there was just a "like" button. Salt, Pepper, and GARLIC.... done!
 
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