I'm going to be cooking a Beef Round Round Tip COV Knuckle sometime over the Memorial Day Weekend. I bought this meat at BJ's, but I had a friend buy it for me. I'm not really sure what a round round tip is. I think it is the top round, bottom round, and the knuckle is the sirloin tip? Anybody know what a beef round round tip truely is?
Also the little info I have found on this says they tend to dry out.
Can anyone provide preparation & smoking instructions for this cut of beef? Anyone that has smoked one before or just want to leave their 2 cents, I would love to hear from you. Also, are there any special things to do since it is such a large piece of beef?
I'm completely green when it comes to smoking. I've only had my own smoker for 2 weeks and so far I have done ribs, rabbit, pork loin, turkey legs, and hamburgers. Everything turned out good, but nothing was 10 pounds. I tried looking up the cut of beef on the forum and there were no returned search results. I know you guys probably get sick of answering all these newbie questions, but I would very much appreciate if you had a little time to share your experience(s)- if you have them.
The meat is gonna mostly be used for pit beef sandwiches, however, I would gladly read a post on any way to cook this type of beef. This time is sandwiches, but there is always next time for another way.
Thanks guys & gals.