So my wife gets these sirloin tip roast from Sam's Club and usually I trim them out into steaks and burger meat. I decided to smoke a whole one to see how it does. There isn't much fat on it to render down hence the bacon blanky…lol it's on at 225⁰ until it hits the 165⁰ internal then I'll wrap it and bring it up to 203⁰ internal. Hopefully it turns out good. I am a bit worried about the blue skin inside. Hopefully I can pull that out after it rest for a couple hours.
by MC-KODIAK
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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I thought this was gotcha pork roast from Shokugeki No Soma
Looks great! Enjoy! We do a meatloaf with a bacon wrap!
That looks awesome!