3.5 lb tip, nothing special. Standard market fare. Got it home, trimmed it ( excess)
injected w beef stock and used a Texas (salt and pepper) dry rub after rubbing down w Olive oil. Wrapped and left in fridge overnight. Next day in the smoker at 225 until 147 basted a couple of times w broth. At 147 pulled and did a reverse sear on grill at 4 min per side. Final temp 158. Rest for 30 min and cut thin across the grain.
I know there are a million ways and thoughts as how to do tip but let me tell you this allowed me to finish close to well done, maintIn plenty of moisture and pull apart tenderness.
Edited by Alraje - 11/30/14 at 8:53am