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Round tip smoke
- Thread starter JimmyF
- Start date
Mordechai F
TVWBB Member
I think the round cuts are less fatty then, say, a chuck or brisket. What target temp are you looking to finish at? I'd think it would go faster than 1.5 hours/pound. But I have very little experience with this stuff, so take it for what it's worth.
I hope it works out, good luck.
I hope it works out, good luck.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimmyF:
I'm cooking a 6 pound roast low and slow. Does 1.5 hours/pound hold true here. Statred at 6:30 this morning. </div></BLOCKQUOTE>
No, those times are for Brisket, not round tip.
You want too cook it to no more than med doneness. If you want it rare pull it at 120º internal temp. For med-rare pull at 125º and for med pull at 130º. Then when it's resting for 30 min, carry over heat will cook it the rest of the way for you.
I'm cooking a 6 pound roast low and slow. Does 1.5 hours/pound hold true here. Statred at 6:30 this morning. </div></BLOCKQUOTE>
No, those times are for Brisket, not round tip.
You want too cook it to no more than med doneness. If you want it rare pull it at 120º internal temp. For med-rare pull at 125º and for med pull at 130º. Then when it's resting for 30 min, carry over heat will cook it the rest of the way for you.