Beef Round Tip from Costco. Need help!


 
A

Art O.

New member
Hey gang,

I have a round tip(8 lbs.) on my WSM as I type, lower level under a Butt and Spares. I'm currently at 134 degrees for the round tip.

'Til what temp should I be cooking this thing to?

And should I shred it or slice it?

Thanks.
AJ
 
Round tips are fairly lean.Pull temp depends on how cooked you like your beef--med rare, med,,,
Pulling now should give you med rare-med or thereabouts, depending on what temp rise you get during the rest. You can go to a higher internal if you wish. Slice it.
 
I do their Whole Tip roast of 8-10 pounds, and go to 150, foil and rest for 2 hours, slice against the grain on the slicer. Makes great sammies with my Horseradish mustard mixed with mayo. I did one to 180 (Got home late!!) and it was very tender, but very dry. At 150, it was still nice and pink.
 
Sounds delicious. I had one hit 162 once--had a mare having a hard time with her first foal delivery--and it was juicy. Don't think the temp could've gone too much higher without suffering.
 
I took it off @ 147 and let it sit for 1.5 hours. I sliced and made an au jous(sp?) from the juices. It had 2 fat patches in the middle. Looked like a prime rib cut when I sliced wider pieces. I tried to slice most of it thinly. I think a slicer is in my future.

Boy, there's a lot of meat with this thing.

AJ
 
My Wife bought me a slicer for Christmas. I have used it many times since then. Pain in the rectillius major , but worth every cent! Next time, will you pull it at the same time, or let it go longer? Sooner?
 
You must log in or register to reply here.

 

Back
Top