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Old 07-09-2005, 09:57 AM   #1
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Spares and Sirloin Tip

I was just planning on doing some ribs but they had beef sirloin tips for $1.88/lb. I got a small (8#) one, placed it on the pit behind the ribs and let it cook for 6 hours at about 225*. Let it cool in the fridge 'till the next day and sliced extra thin. It turned out great!

3 hours
6 hours
Pork Spares
Sirloin Tip
Tip Sliced
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Old 07-09-2005, 10:00 AM   #2
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wow, how tender was it?
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Old 07-09-2005, 11:38 AM   #3
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Wow Pappy that roast looks awesome!!! I wanna know too, how tender??
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Old 07-09-2005, 12:41 PM   #4
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I was surprized how tender it was, not melt in your mouth but not chewy either. Great for cold or hot sammies. I warmed up a mound and melted some cheeze on top.... Man, oh Man!!! I think slicing as thin as you can get it is the key. The grain on these goes in three different directions so about 2/3's of the way in I had to change the cut angle and work around two veins of grizzle.
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Old 07-09-2005, 12:52 PM   #5
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Quote:
Originally Posted by oompappy
I was surprized how tender it was, not melt in your mouth but not chewy either. Great for cold or hot sammies. I warmed up a mound and melted some cheeze on top.... Man, oh Man!!! I think slicing as thin as you can get it is the key. The grain on these goes in three different directions so about 2/3's of the way in I had to change the cut angle and work around two veins of grizzle.
Absolutely Pappy! That's what I do with my pit beef (top round).
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Old 07-09-2005, 12:54 PM   #6
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it all looks great!

thanks for posting this Oompappy, I'll have to try a sirloin tip roast ... it's much cheaper and easier to find than brisket here ... did you get a final internal temp of the roast before you removed it?
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Old 07-10-2005, 05:02 PM   #7
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Sorry Shawn, I didn't check the internal temp on this roast. My plan was to just let it go the 6 hours with the ribs and see what happend.
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