FoodBanter.com - View Single Post - Bottom round roast, a failure, kind of...

bill wrote:
> In article >,
> says... <snip>
> <
> <
> <Thanks, I'd kinda reached that conclusion myself. Do you have any
> <suggestion for a different cut that might be suitable for the smoker?
> <Not brisket, I've got a couple of those, and family and friends say I
> <
>
> Try tri-tip. 2~3 pound tri-tip untrimmed, dome temp around
> 250F, cooked to internel temp of 145. Only takes 2~3 hours
> on my WSM. Rub/season/marinate as you're wont.
>

I've come to think tri-tip is better off grilled. It's good slower too but
too dry for me.

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