Boston Butt and Ball Tip Roast

[Chad McGrath]

My friend is giving me an 8lb butt and 10lb ball tip roast this weekend. I want to slow-smoke them starting Friday night. How long should I plan on cooking at 225-250 degrees? I am assuming it is best to put the beef roast under the butt. Any advice would be much appreciated.

 

[K Kruger]

I wouldn't take a ball tip (trimmed sirloin tip, aka beef knuckle, which is a cut from the round) past med-rare or medium (130-140) so it isn't one I'd low/slow. You can if you prefer (it will give you a more even doneness level), but I still wouldn't go past med-rare/medium. It will take less time so I'd put it on quite late and raise the temp after the butt came off so that the surfaces of the beef roast would get some browning.

 

[Chad McGrath]

Maybe I should cook the ball-tip on the gas grill (rotisserie perhaps).

 

[K Kruger]

A rotis would be my choice.

 

[Teddy J.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chad McGrath:
My friend is giving me an 8lb butt and 10lb ball tip roast this weekend. I want to slow-smoke them starting Friday night. How long should I plan on cooking at 225-250 degrees? I am assuming it is best to put the beef roast under the butt. Any advice would be much appreciated. </div></BLOCKQUOTE>

For the butt, definitely go with 250 temp, especially if that is lid temp. 225 will add a few extra hours.

I've started mine at 250, had the temps drift up to 265-270, and still have a 7.5lbs butt take 15 hrs.

Butts are very forgiving, and you can get away with running a little hotter without any sacrifice in quality.

 

[Bryan S]

Yeah as Kevin said you don't want to over cook that Ball Tip unless you gots gallons of gravy to help get it down.