So at first I thought it was a tri tip. Turns out, I saw the word "tip" on the label and just assumed it said tri tip, when in actuality it said round tip. Turns out there are more than one tips on a cow. Dummy. Anyway, I proceeded as though it was a tri tip, and the results were pretty enjoyable.
I went with the KISS principle on this one. I believe total weight was about 3.5 lbs. My dry rub consisted with kosher salt, and a fair amount of fresh course ground black pepper. That's it. I really, really like how beef tastes and I think most people put too much stuff on it and wind up masking the flavor. God made them taste like meat for a reason, after all. But that's just my $0.02. What little fat there was on this one went on the top side.
Temp control on my Chargriller was a little difficult due to windy conditions yesterday. I had to shift the roast to the left about 10 min in because temps over the water pan didn't want to climb above 200. I was aiming for 230, but that proved to be a difficult mark to hit yesterday. It eventually evened out, but it took a while. I think it was because I probably skimped on fuel, figuring I could get away with it on a short smoke. But it did stay between 200 and 250 the whole smoke. I'm burning Kingsford briquettes (I still have 100+ lbs on hand from my stock pile I bought at the Lowes Labor Day deal). Smoke wood was cherry wood from my girlfriend's family fruit orchard.
It took 3 hours to come to IT of 135. I giggled like a school girl when I saw the color of it when I opened up the smoker 3 hours later. Total smoke time was 3 hours, almost right on the nose.
As you can see, this was a real lean piece of meat. So I was nervous about drying it out, which is why I only went to 135. That and I like my beef with a little moo to it. Before pulling it from the smoker, I fired up the gas grill and got it as hot as I could get it. Then I put the roast on the grill for a quick sear. Look at that color. The smell while I was searing it was almost too much to bear. It took serious discipline to put it into the foil instead of cutting in right then and there.
Then I foiled and toweled it for 40 minutes before carving it up. I haven't always been diligent about letting roasts and steaks stand after coming off the heat, but let me say that I am convinced. Worth every second of the wait. The texture on this was awesome.
It picked up a good amount of smoke. There was a good smoke ring, but due to the medium finish it was difficult to see. I actually wonder if there wouldn't be a smoke wood with a flavor that would match a roast a little better. It was really good, but the two flavors didn't quite match up like they do on pork or poultry. The color was better than the pictures shows. That's due to weird lighting conditions inside. Stupid energy saving bulbs.
Plated with grilled asparagus and parsley garlic potatoes. And a garden tomato. This was a really good meal. Can't wait for a sammie with the leftovers.
Not a bad finish, considering I cooked it under the mistaken impression that I was dealing with a tri tip. Very juicy and very tender. Smoke level was good too, but I'm open to input if there's a smoke wood that people think goes better with a lean cut of beef like this one.
Thanks for looking.