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Butchers Twine on a Sirloin Tip Roast

post #1 of 11
Thread Starter 

I am planning to smoke a butt Sunday.  I saw this sirloin tip roast (which I've never done) and thought I'd give my butt some company.  (insert dirty joke here).


My question:  does this butcher's twine serve a purpose, or do they just try to pretty it up?  Should I cut it off?






post #2 of 11

it compacts the muscle into a uniform shape so it will cook more evenly.....leave it on during the cook.

post #3 of 11

Leave it on.  If you take it off, you will see something awful and very difficult to cook.


Good luck and good smoking!

post #4 of 11
Thread Starter 

That makes sense now.  Thanks for clearing that up.  I'm a first timer with this cut.  Can't wait to try it out.  Now I've realized I need a slicer.

post #5 of 11

Yea Man, Slicer, we gotta have our toys!

post #6 of 11

Rare to Med and sliced thin oh my what great sandwich meat I hope ya have a great smoke

post #7 of 11

We will be waiting on the qviews !!

post #8 of 11

How high are you planning on taking it for your finishing internal temp?

post #9 of 11

Looking forward to seeing the finished smoke. It should taste awesome

post #10 of 11
Thread Starter 

I plan on pulling the beef around 135* IT.  Here it is soaking up a beef rub that I found on this forum.  I brushed a very light coat of spicy deli mustard for the rub to stick to.  I am out of the plain yellow, so what the heck.


Copy of IMG00020-20110213-0012.jpg


Here is the butt getting all happy.  I am also out of plastic wrap, so I had to dig out some big bowls with tops.





I've got a new take on ABTs that I'll post another thread on...I'll put the beef Qview here later...

post #11 of 11

Looks good so far.

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