Butchers Twine on a Sirloin Tip Roast

[bignick]

I am planning to smoke a butt Sunday.  I saw this sirloin tip roast (which I've never done) and thought I'd give my butt some company.  (insert dirty joke here).

My question:  does this butcher's twine serve a purpose, or do they just try to pretty it up?  Should I cut it off?

 

[chefrob]

it compacts the muscle into a uniform shape so it will cook more evenly.....leave it on during the cook.

 

[venture]

Leave it on.  If you take it off, you will see something awful and very difficult to cook.

Good luck and good smoking!

 

[bignick]

That makes sense now.  Thanks for clearing that up.  I'm a first timer with this cut.  Can't wait to try it out.  Now I've realized I need a slicer.

 

[SmokinAl]

Yea Man, Slicer, we gotta have our toys!

 

[pineywoods]

Rare to Med and sliced thin oh my what great sandwich meat I hope ya have a great smoke

 

[cycletrash]

We will be waiting on the qviews !!

 

[rbranstner]

How high are you planning on taking it for your finishing internal temp?

 

[scarbelly]

Looking forward to seeing the finished smoke. It should taste awesome

 

[bignick]

I plan on pulling the beef around 135* IT.  Here it is soaking up a beef rub that I found on this forum.  I brushed a very light coat of spicy deli mustard for the rub to stick to.  I am out of the plain yellow, so what the heck.



Here is the butt getting all happy.  I am also out of plastic wrap, so I had to dig out some big bowls with tops.



I've got a new take on ABTs that I'll post another thread on...I'll put the beef Qview here later...

 

[SmokinAl]

Looks good so far.