Ah yes, to actually light, I use newspaper donuts drenched and a little bit of vegetable oil.
I was more worried that without a half-full or completely full chimney, the coals wouldn’t ash over completely
Whole Beef Sirloin Tip
-
I picked up a 8lb tip roast. Any idea on how to smoke it or best way to make it? Thanks in advance. I want too make it for Xmas.
-
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
I’d either rub it down and sous vide it at say 125 for 24 hours, then sear it, or smoke it at 225 until the internal hit about 125 then sear. If you like your meat more well done, then step up the final temp 5 or 10 degrees. You could inject it with some Pa’s Blackbull as well if you have it.
-
Tex_77 if you were to Sous Vide at 125 for 24 hours, the internal temp would already be at 125 degrees before smoking.
-
jkakuk I think sosus vide for 24 hours then searing it would be a great way to go! Pa’s black bull would absolutely be my choice for injection and for the rub you could do anything and it would still turn out great!
Aspenguide I am pretty sure Tex_77 was giving him 2 options, either sous vide and then sear or smoke and then sear.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
