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Feb 1, 2014 01:19 PM

smoked round tip roast?

Hey gang,
My wife went shopping for our super bowl party and I asked her to get me either a brisket or some tri tip for smoking. She told me she got a brisket but I just now read the label and saw that it is a whole beef round tip roast, about 10 lb. Not what I wanted, but she spent $45 and it is not returnable.

The merits of having other people buy meat for me notwithstanding, does anyone have any suggestions about smoking a 10 lb whole beef round tip?

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  1. This is a tough and pretty lean cut and has to be smoked carefully. If you're going for pulled beef, forget it. It's much better to use for a braise, stew, etc. than a roast. If you over cook it you will have leather.

    That said, cook it to rare or medium rare at the most. Have the smoker as low as possible, 200F would be good, so it cooks evenly inside. Pull it when the IT hits 120-130F, max 135F, wrap in foil and let rest. It should go up another 10 degrees while resting.

    You may want to consider larding and barding the meat. Larding is piercing the meat and putting very cold lard or fatback into the meat or injecting it with a liquid fat like melted lard, fatback, butter, bacon grease, etc. This supposedly can make up for a lot when roasting a very tough and lean piece of meat. But, there is also some research that points to larding and barding as actually being useless.

    Barding is laying fat or bacon on top of the roast.

    Please report back on what you do.

    1. I'm pretty much in agreement with JMF. I would suggest cooking until about 125º, pull, crank up the heat, then a quick sear over direct heat. Slice thinly, serve on a good roll, with some nice hot horseradish.

      7 Replies
      1. re: Cheez62

        I also bought a brisket last night (in the grill now) because we have a lot of people coming. The brisket had lots of extra fat some of which I harvested for the round. I think I will try first searing on the stove, barding with some of the brisket fat, and then doing the rare smoke as you suggest. I did make some creamed horseradish to serve on the side so that may help to smooth over some mistakes. Will update later.

        Would it be best to rub before or after searing? I'm thinking after to avoid burning the sugar in the rub.

        1. re: azlefty

          Personally, I would avoid a rub with sugar in it for beef. I think it's fine for pork, but I don't like it with beef. I have two chuck roasts cooking low and slow right now on the Weber, and for them I just made a simple rub of salt, pepper, garlic and onion powders.
          That said, you are right about wanting to avoid burning the sugar in your rub. I do wonder if a sear at the beginning would prevent the roast from taking on much smoke flavor. If you don't want to sear at the end, then I say just skip the sear. I know that you may already be into this now, so I don't know if I'm helping... but I wish you good luck either way!

          1. re: Cheez62

            Thanks, in the past I have seared a tri tip before smoking and it came out perfectly. I think it helps keep the juices from running out of the meat. Will keep you posted.

            Meanwhile the brisket seems to be cooking faster than I am comfortable with. I'm using a gas grill which was already at the house I just moved to, with smoker boxes. This id the 1st time I have cooked on a gas grill in a long time. I usually use a weber also but had to use what was available today.

            1. re: azlefty

              Research has shown that searing first has no effect on keeping in the juices. But it does keep smoke from penetrating as well and the meat doesn't cook as evenly.

          2. re: azlefty

            I wouldn't sear first. Smoke first, then if you need to, sear. Also agree no sugar in the rub.

            1. re: JMF

              Well, I didn't get a chance to check in since my last post and see the added comments. We rubbed the roast with grease that had dripped from the brisket, seared on the gas grill, covered with the rub (the one w sugar I had already made), and left the roast on the upper grill on the left with the smoker boxes directly on the burners on the right. Also laid solid strips of brisket fat on top, which I had set aside earlier. After about 1/2 hr I ran out of wood chips so I started harvesting the dead parts of a rosemary bush in the backyard which seemed to work ok, but I ran out of that too after an hour or so, so I moved it to the oven. The meat thermometer read 135 about 15 min later and it seemed very good and cooked just barely beyond rare which is just right as far as I'm concerned, although it was not as good as brisket. But then, what is?

              I think the creamed horseradish really helped add some richness and pungency to the lean meat. Worked great for super Sunday sandwiches and the crowd was very pleased. Had WAY more meat than needed and sent most people home with a pound or more of roast beef.

              Thanks everyone for your help.

              1. re: azlefty

                That looks good. Glad that it turned out as you hoped. Not as good as brisket? Probably not, but then it's totally different. Rare and sliced thin, with some horseradish, is the way to go with this cut. Good job.