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Costco beef round tip?

post #1 of 9
Thread Starter 

Doing more research on the Costco meats.  Do you guys know what part this is?  Any good for smoking?  It weighed 13lbs at $4 / lb.  Was round shaped chunk of red meat.  It looked delicious.  Found this pic.  Any ideas?

 

 

post #2 of 9
Thread Starter 

Found this!

 

post #3 of 9

Comes from the area of the pointer is in of Mummel's q-view .

post #4 of 9
Thread Starter 

Bump!  Has anyone done this piece before.  Whats the best method?  Do you slice it like roast beef?

post #5 of 9
Quote:
Originally Posted by mummel View Post
 

Bump!  Has anyone done this piece before.  Whats the best method?  Do you slice it like roast beef?

Yes, cook to med rare and slice thing for pit beef sandwiches.

post #6 of 9

Yep.  It's a whole Sirloin Tip which comes from the round primal.   As Jbills said, smoke low and slow to mid rare, about 135 degrees and slice thinly for sandwiches.  You can also slice a bit thicker and serve as roast beef like you would get at a carving station.

 

Alternatively, you could section it out and make two rolled Tip roasts and cut the remainder into some breakfast steaks.

 

 

https://www.youtube.com/watch?v=S5EI3dFHTdE

 

 

There's a couple of reasons for going through the extra work.  As explained in the video, there's some parts of the tip that's best to remove before cooking.  Gristle, silver skin, glands, etc.   

 

Secondly, the whole tip is made up of several muscles, each with a different grain.   If you cook whole and just start slicing, part of what you cut will be against the grain but other parts will be with the grain.  If you break it down into individual roasts, you can slice all of it against the grain, making it all more tender.

post #7 of 9
We do one a month for sandwiches. As mentioned low and slow to get a good smoke on it. I prefer to use a mix of cherry and pecan. I run the smoker around 180, and take the roast to 135. If you plan on having some right away make sure to still foil and rest for 30-45 minutes before slicing. This is also a good opportunity to make Chef JJ's smokey Au Jus and have French dip sandwees!
http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus
post #8 of 9
Thread Starter 

I found these again for $3.50 / lb.  I got to try one sometime.  Need more smokes under my belt though. 

post #9 of 9
Thread Starter 

If I had a meat slicer, is this the right type of meat to cut up into steaks?  Isnt this london broil?

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