Round tip roast?


 
M

Mike Provencher

TVWBB Member
Hi all,

I was going to smoke a tri-tip roast, but came across a nice looking round tip roast at my local Costco. I was wondering if anyone has smoked a round tip roast and were you satisified with the meat as opposed to a tri-tip. I would think the round tip would smoke up nicely considering its proximity to the tri-tip.

As always, your input is greatly appreciated!
 
Well, I'm going to answer my own question.
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I just searched around the forum and found plenty of input and advice. From what I've read, the round tip roast should be a nice piece of meat to smoke.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y:
Mike, are you thinking of treating the round tip roast like a tri-tip?

Rita </div></BLOCKQUOTE>I would; i.e., I'd suggest roasting in the low mid-300s to an internal in the 130s. (You can cook lower if a more uniform doneness is desired but med-rare/med is the best finish, imo.) Thinly slice after resting for service.

Round tip, aka sirloin tip, is actually knuckle (the former are marketing terms that have grown in popularity and use).
 
Sounds good. I'll probably roast a little lower; I like a nice, uniform medium-rare finish.

I cook tri-tips at about 300° top grate to 120° internal, then drop the grate onto the charcoal ring and brown for about 5 minutes. Standing rib roasts I do at 225° to 120° internal and their color is perfect, so I might drop the temperature down to 275° and see what happens.

Would rump roast fall into the same style of cooking, or stick to braising it? Sirloin tip a better choice? Eye of Round?

Rita
 
Rump falls into the same style--or it can be braised. Rump is the portion of the bottom round that is closest to the top of the sirloin (or including a portion thereof) so is suitable to roast if not taken to a too high internal. It is similar to knuckle but smaller (unless the knuckle has been cut down).

Ditto the eye of round. Roast similarly or braise. The eye is between the outside and inner round portions. It is a bit more lean than the rump so take care if roasting. Slice against the grain, thinly of course.

Any of these roasts--knuckle, rump, eye--can be cooked at lower temps for a more uniform finish. Searing, if desired (recommended), can occur before or after the cooking process. I usually prefer to do it after if cooking outside.
 
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