Also know as a ball tip, it is a lean piece of meat with not much of a fat cap. Normally I get this as a steak when they are on sale, but I wanted to try it as a roast. When I do get the steaks I marinate them all the time because they are so lean. So I told the guy's in the meat dept. to pick me out the biggest one they find while they are cutting them for steaks. They got me a 4 1/2 pounder. That is a big one for I have cut many over the years. Since it didn't have much of a fat cap, I covered it with bacon. Can't go wrong with that. Also injected it with a Korean beef broth [come's in powdered form]. Put it in the smoker at 250 deg. and added a couple of loads of oak/maple chips for smoke. Pulled her out when the internal temp was 130 deg. Let it rest for awhile and sliced it up. Put the slices in some aujus [beefy onion soup mix with extra garlic]. Made for some nice hoagie's!!! Reinhard
Here is the roast. Not much of a fat cap.
Injected to roast with the beef broth.
Kind of looks like a bacon football.
It's getting there but not quite yet.
Pulled the roast out with a internal temp of 130, let it rest for a bit, and I started slicing it.
That's what I was looking for.
The meat stayed tender in that simple aujus, even the next day.
Fresh hoagie buns and the meal was ready to go.
Here is the roast. Not much of a fat cap.
Injected to roast with the beef broth.
Kind of looks like a bacon football.
It's getting there but not quite yet.
Pulled the roast out with a internal temp of 130, let it rest for a bit, and I started slicing it.
That's what I was looking for.
The meat stayed tender in that simple aujus, even the next day.
Fresh hoagie buns and the meal was ready to go.
