Bought a sirloin tip roast (is this the same as a tri-tip by the way) I used a marinade we liked and mainated the roast only for 1 1/2 hours and put in the CGSnP. The smoker was at 225-230. I pulled the roast at approx. 2 hrs internal temp was 137. I double foiled and let rest while I did some ABT's. I unfoiled the roast and sampled a piece, it was almost medium rare but closer to rare if you know what I mean. The thing is, it was combat boot tough. I was expecting something a little more chewable. I put it back in the smoker until the int. temp was 147. No improvement. I was really disappointed. My wife (Connie) was a pretty good sport about it and tried to tough it out without getting lock-jaw.
What do think was it perhaps just a bad cut or did I do something wrong?
Thanks for any advice.
Bob
What do think was it perhaps just a bad cut or did I do something wrong?
Thanks for any advice.
Bob