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Bottom round roast, a failure, kind of...
In article >, says...
<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.
<
<
<
I try to pick the fattiest looking untrimmed ones from the butcher case at
Albertsons. First time I got one from their new meat cutter he looked at me wierd
until I told him what I was going to do with them. He was used to trimming most
of the fat off for the grilling customers.
So far they've come out pretty good. Thawing 2 at the moment for this weekend.
I think I'm going to try marinating them in some coconut/mango/habenero sauce.
At least the dogs haven't complained so far. Oh, I like them grilled too, it's
just too hot lately to futz with grilling. Smoking them, I can retire to the A/C
comfort of the house where it's a nice 74F and monitor the temps with my remote
thermometers. It hit 106F on the patio again to day and that's in the shade.
The dogs have taken root in front of one of the A/C vents.
Bill
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