Costco beef round tip?

Discussion in 'Beef' started by mummel, May 28, 2015.

  1. mummel

    mummel Master of the Pit

    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?

     
  2. mummel

    mummel Master of the Pit

    Found this!

     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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

    mummel Master of the Pit

    Bump!  Has anyone done this piece before.  Whats the best method?  Do you slice it like roast beef?
     
  5. jbills5

    jbills5 Meat Mopper

    Yes, cook to med rare and slice thing for pit beef sandwiches.
     
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.



    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.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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
     
    Last edited: Jun 20, 2015
  8. mummel

    mummel Master of the Pit

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

    mummel Master of the Pit

    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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