DivotMaker
New member
Trying something a little different with a tip roast today. I picked up a really nice-looking 9 lb choice Top Sirloin Tip Roast at Sam's yesterday. They sell the cryovac roasts in the bulk meat section. The tip roasts, with the trussing around them, in the regular meat section, are $5.97/lb (choice), and the bulk pack (also choice) are $3.97/lb!
Yesterday afternoon, I mixed up some of my brisket injection, and gave the roast a good dose of it. After a coat of Jim Baldridge's Secret Seasoning, I plastic-wrapped it to rest in the fridge overnight.
This morning, it was unwrapped (smelling really good), given a coat of Lea & Perrins Bold Steak Sauce, and a little more Baldridge seasoning.
Into the smoker, with 5 oz. of whiskey barrel oak and mesquite, and a pan of apple cider. I'm running the Auber at 210°, to an internal temp of 130°. When it reaches IT, I'll wrap in foil for it to rest, while the oven heats to 500. 5-7 minutes of reverse-sear, and it should be done!
Pictures and results to follow!
Yesterday afternoon, I mixed up some of my brisket injection, and gave the roast a good dose of it. After a coat of Jim Baldridge's Secret Seasoning, I plastic-wrapped it to rest in the fridge overnight.
This morning, it was unwrapped (smelling really good), given a coat of Lea & Perrins Bold Steak Sauce, and a little more Baldridge seasoning.
Into the smoker, with 5 oz. of whiskey barrel oak and mesquite, and a pan of apple cider. I'm running the Auber at 210°, to an internal temp of 130°. When it reaches IT, I'll wrap in foil for it to rest, while the oven heats to 500. 5-7 minutes of reverse-sear, and it should be done!
Pictures and results to follow!