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Whole Beef Round Tip Roast I cook these periodically and it was once again time for a good roast beef fix. This makes for a low maintenance and great beef cook from a cheaper piece of meat. The roast beef sliced thin is great on its own or on sandwiches. Works well for leftovers or as a base ingredient for other recipes (cheese steak sammies, chopped for tacos, cut into fajita strips, processed in a deviled meat spread, etc) and freezes nicely. Note that the beef round tip roast (cap off) is often in the meat case placed next to the 'more expensive' sirloin tip roast (profit differentiated by as much as $2 a lb perhaps with additional in-house trimming) - which is practically speaking the same cut. I find the round tip just as good as the (generally) more expensive same cut purveyed as a sirloin tip round portion even if one has to do more trim out on the round tip. So either one works - go with the best value. I would recommend at least a Choice grade if roasting. This beef round tip roast trimmed out to right at 10 lbs after removing the fat, heavy connective tissue, sliver skin and such. Trim out is about 15 minute process with a good knife. i pick through the trim and save the best parts for use in sausage making. With these roasts figure up to about 1.5 lbs of trimming waste. This cut is often recommend as a pot roast in a slow braise to get it tender. That is not necessary if it is roasted the right way. Part of my secret is to heavily inject the meat with a flavoring solution. I call it internal braising. Injected this time with 1.5 cups (12 oz) of my Smokehowze seasoned beef based mixture I normally use. I find about a 7 to 10 % injection ratio by meat weight works well. Smokehowze’s Roast Beef Injection 1-1/2 cups water 2 teaspoons “Better Than Bouillon” beef base 1 teaspoon "Lea and Perrins" Worcestershire 2 Tablespoons powdered garlic 1 Tablespoon onion powder 1 teaspoon paprika 1 1/2 teaspoons fine ground black pepper 1 teaspoon Steens cane syrup (or equivalent) Heat mixture together to meld flavors and cool in fridge before injecting. The injected round is refrigerated overnight along with an exterior base coat of yellow mustard and an overcoat of Montreal Steak seasoning. Optionally inject, add rub and put right in the cooker and it will still be really good. Indirect on Big Joe at 250 to 260 degrees for right at 4 hours to an internal of 138 gets a perfect result. This cut of meat soaks up smoke like a sponge and can get smokey bitter/acrid. Make sure your fire is well stabilized and burning very cleanly. Any goofiness in your charcoal or combustion because you rush the fire and start the cook before getting it stabilized and you will notice it. From experience, I do not add any smoking wood pieces to the cook. Just the lump is all that is required and will itself produce a very deep 'smoke ring' as you can see in the lead photo. Maybe, just maybe, a very small piece of cherry or pecan at the onset of the cook to just kiss the meat with a hint of smoke. Remove and foil wrap for 30 minutes to set the meat for slicing and collect the au-jus. If you have a slicer doing shaved beef is no problem just add additional cooling time before slicing. Otherwise just slice thin by hand. Tender and tasty when cooked and eaten this way. It must be cooked rare to medium rare. At the Smokehowze estate I have learned the 138 internal temp on this type roast balances the preferences among the family. Some beautiful white skinned potatoes that Mrs. Smokehowze came home with were cooked on Joe Classic at 350 degrees direct with maximum distance between coals and grill grate. I was using the Classic for another parallel cook and had it available for the taters - which I wanted to try, using a direct heat grilling roasting, anyway. About halfway thought the potatoes cook in rubbed them with oil after starting them on their way with the skin just wet from a rinse off. The skewers were used near the end of the cook to allow the sides of the potatoes to crisp a bit. Otherwise, just bake them along with the roast. Enjoy!
Where’s The Beef? A Beef Round Tip Roast Cook Been wanting a roast beef for a while and had not cooked a whole beef round tip roast for some time. Got a 9.4 lber from Costco; unfortunately it is now selling for $3.59 a lb. Only had Sunday as cook day. While there I picked up a twin pack of whole chickens to roast for my visiting daughter to take home on Monday. The roast became the Sunday cook and dinner meal. Two Kamado’s in Action – Beef & Poultry And this is why we have multiple Kamados. The roast went low and slow indirect on the Classic at 250 degrees with a small piece of pecan wood for a very light touch of smoke. I find this cut absorbs smoke quickly and can easily get over smoked – often just the lump itself is more than sufficient. Classic Joe Has a Beef The seasoned chickens roasted at 400 direct on Big Joe. When the chickens were finished I roasted whole onions in the skins still at 400 direct just rubbed with olive oil to eat as a side with the beef. Turn frequently and monitor to avoid overcooking. To serve the onions, discard skin and first layer of the onion. Add butter. I do not use any smoke adder on onions as to me it turns them bitter from the absorbed smoke. Whole Beef Round Tip Roast Prep & Cook The beef round as a rule usually requires a good trimming to remove significant fat, sinew, and silver skin. I probably trimmed a pound off the round. Tuck any thinner "flap" pieces of the roast against the main round for grilling. It was injected with the following solution prior to placing on Joe. It could be injected overnight but I had a time issue that prevented me from doing it that way this time. The injection was prepared the night before by bringing to a low boil and then cooled and refrigerated: 1-1/2 cups water 2 teaspoons “Better Than Bouillon” beef base 3/4 teaspoon “Better Than Bouillon” vegetable base 1/2 teaspoon "Lea and Perrins" Worcestershire 1 Tablespoon granulated garlic 2 teaspoons ground black pepper The injection adds internal flavor and moisture and help the meat develop an internal au jus that is released upon carving. The round was slathered with Dijon mustard and sprinkled with Montreal Steak seasoning for a surface flavoring. It roasted for about 4.5 hours to an internal temperature of 140 degrees – this is a balance point between those in the family who would eat it rarer and others who like it a bit more done. Some like to bring it to 135 degrees at the removal point. Cooking this cut in this way turns it into a tender beef - over cooking will make it tough as it likes to be cooked rare to medium rare. Wrap in foil off the Kamado to rest. Carefully unwrap to save the au jus that has released from the meat. Slice thin and enjoy! Here’s The Beef BTW… The beef makes great Philly style cheese steaks as a leftover variant later in the week . And it is hard to beat as a sandwich for lunches. Beyond that it can be fine chopped/shredded and used in tacos, etc. Freezes well, too. So cooking a whole 9-10 pounder is well worth the investment. Thanks for looking.