Tri tip and Sirloin tip

Discussion in 'Beef' started by vicegrip, Apr 10, 2014.

  1. I shoulda listened to everybody on this forum and pulled it at 130 and left it alone I pulled it at 130 but and then wrapped it and took it to 140 both of them still good but not quite rare enough I have a top round I'm doing tomorrow I will be pulling it at 130 and wrapping it and leaving it alone




    did a pork roast as well everything was a little too dry it won't happen like that again

     

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