What to do ?

[Winterrider]

Friend needed to make more room in freezer. Not sure what to do with. Inject maybe beef broth, and try and get to about 200 °+ and pull, or cook to 138-140° and slice ( lot of earlier posts saying tough). Ideas for best utilization...?

 

[SmokinAl]

What cut of meat do you have?
Al

 

[fivetricks]

You left out what your friend gifted you :-)

 

[Winterrider]

Whoops picture would be good, sorry

 

[SmokinVOLfan]

Its hard to tell from the tag what it says. Is it a tip roast?

 

[SmokinAl]

It looks like a whole sirloin tip.
You would want to eat it med/rare. Sliced thin they make great roast beef sammies. So I would pull it off at about 135 IT. Here is one I did a while back.
https://www.smokingmeatforums.com/threads/sirloin-tip-on-the-wsm-qview.114388/
Al

 

[Sowsage]

I agree with @SmokinAl .Thats a great post he shared! Definitely rare/medium rare on that cut you have there. I think you'll be disappointed if you try and take it to higher temps to pull it.

 

[creek bottom]

I do these often... Season with SPOG, cook to 135, and slice thin... I usually smoke them with hickory/oak mix... DELICIOUS!!!

 

[EaOutlaw1969]

I blew up the picture it is a whole sirloin tip

 

[radioguy]

Yep medium rare slice thin for sammies. Thin sliced onion, pinch of salt, some horseradish....Yummy! Do it on a rotisserie over wood fire. Search for Baltimore pit beef.

RG

 

[Winterrider]

That looks like a good plan. Looked at Al's thread and think I'll go that route. Thanks all...