Did a bottom sirloin slow to about 200 and it turned out really well.

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Dec 17, 2024
11:34:54am

LeperKhan All-American

Did a bottom sirloin slow to about 200 and it turned out really well.

Edit: realized the "well done" pun/dad joke. For clarification: It was delicious.

This message has been modified

Originally posted on Dec 17, 2024 at 11:34:54am

Message modified by LeperKhan on Dec 17, 2024 at 11:35:49am

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LeperKhan

Previous username: svenot
Bio page: LeperKhan
Joined: May 30, 2013
Last login: Dec 17, 2024
Total posts: 3,156 (0 FO)

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Messages

Author

Time

What roasts aside from brisket can be taken to 200 degrees and be delicious still?

dingus79 All-American

10:15am

Or asked another way, what roasts, like brisket, need to be taken to 200 degrees before they become delicious?

kccougar

10:20am

Yeah that's a way of saying it better. I'm asking specifically about beef, forgot to mention that

dingus79

10:27am

Tri tip. Pulled pork.

diluigifan

10:24am

Tri tip to 200???

Penske Material

10:25am

Tri tip should never go past 135

Tare

10:28am

It's surprisingly good smoked to 200 low and slow and toward the end wrapped in foil and butter, done it many times this

dingus79

10:31am

RE: It's surprisingly good smoked to 200 low and slow and toward the end wrapped

kotacoug

10:33am

Try doing it, then you'll believe. I would recommend prime grade though

dingus79

12:07pm

Brisket style tri tip is great

gaffer

10:53am

I love it. A lot like brisket. But way cheaper. Try it!

diluigifan

4:54pm

Tri tip is about $10/lb Brisket is $4/lb even factoring in fat trim… not sure

kotacoug

7:55pm

I like it better than chuck roast, it’s more expensive per pound but cheaper per unit and much simpler to cook. Brisket

dingus79

8:24pm

Tri tip….

kotacoug

10:32am

I have seen some youtube videos showing this but am yet to try it.

CougsOrDeath

10:36am

Most are skeptical until they actually do it, it's good if done correctly, prime grade is best since it's a leaner cut

dingus79

12:08pm

I haven't smoked any meats (wife doesn't care for them sadly) but I'd think chuck roasts would be the beef equivalent

ManicBlue

10:36am

Chuck

CougsOrDeath

10:36am

Did a bottom sirloin slow to about 200 and it turned out really well.

LeperKhan

11:34am

Interesting, hard to find that cut?

dingus79

12:09pm

Bone in chicken can be very slowly cooked to a much higher temp

Himni

11:36am

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