Beef Tip(Peeled), need advice

[Margareeman]

Hello all, I hope I am posting this in the right place. I just bought 3 beef tips, peeled, not sure what that means. They are about 8 pounds each, I am planning on starting the smoke first thing tomorrow morning, i will start off with just two in the BDS first and when they are finished I will do the last one. You wouldn't believe how hard it is to get beef brisket here in Nova Scotia!! I am looking for advice on how these should be done, I have read lots on beef brisket, but none on beef tips so i am unsure if I should do them the same as beef brisket or not. I want them as juicy as possible. I will ad photo's from start to finish. Appreciate all tips and suggestions.
Thanks,
Norman

[Gizmo]

I believed Peeled means cleaned up or all the sinew, fat and tough tendons removed.

If I remember correctly, Beef Tip is a tough cut and are usually braised to help tenderize.  Don't know if a low and slow would work but you could give it a shot.  I would be tempted to put some smoke on and wrap in foil for several hours to keep the moisture in since Beef Tip doesn't have much fat.

[Margareeman]

Thanks Gizmo, I will give it a try and let you know how I make out.

[Margareeman]

Ok folks, here is the outcome of the Tri Tip Beef roast smoke. First I marinaded 2 of them in a blended kiwi, apple juice and Worcester shire sauce con cotion I made myself, in the fridge for 2 days,  the third i made a rub out of brown sugar, salt, pepper, steak spice, bruschetta/anti pesto mix. Once that was done I threw it in the BDS for 4 hours of apple smoke and another 4 hours in the BDS without smoke. Once that was done I foiled them and threw them in the oven for another 6 hour. when i took them from the foil they were very, very juicy and tasty as heck. From there I pulled them apart and had a little taste along, quite amazed at the taste actually, the taste of the 3 mixed well together. Once that was done i made up a sauce ketchup, mustard, brown sugar, onion BBQ sauce, molasses, garlic powder, onion powder and cider vinegar, cooked that for about 1 hour to let all mix together. Poured it over the beef and had my first home made smoked pulled beef, the wife was quite amazed at the taste. Here are the pics, they really do not do it Justice

[smokeitall]

I think the pictures do it justice....WOW that looks amazing, great job.  That might be a good one to put on the recipe site!

[lumpy]

Nice looking meat there Margareeman.
Is that a "smokin BBQ sauce from PC I see on the table?

Lumpy

[Margareeman]

Yes it is Lumpy, I put a bit of it on before I put them in the BDS. It's great stuff. Thanks Smokeitall, I will put it together better and add it to the recipe site. All this new smoking stuff is great, ranks right up there with fishing, awwww Heaven!!!

[Caneyscud]

All this new smoking stuff is great, ranks right up there with fishing, awwww Heaven!!!

I've been know to make that comment also!!  ;D ;D ;D

Man, Norman, those are some good looking hunks of meat.  I haven't seen those cuts around here in decades - gotta try to find one.  And are you sure you have only been smoking for 2 months?  You look like your an old hand at it with that spread.  Good looking eats!!!  Congrats

Did ya'll elope?

[Margareeman]

Thanks Caneyscud, Those hunks were about 16 pounds each and only about $22 bucks each, i thought that price was pretty good. Yes only smoking for 2 months and enjoying it very much, thanks to all of you folks. I am seriously thinking of entering the Bradley Iron chef! Thanks again for the kind words.

[Caneyscud]

Thanks Caneyscud, Those hunks were about 16 pounds each and only about $22 bucks each, i thought that price was pretty good. Yes only smoking for 2 months and enjoying it very much, thanks to all of you folks. I am seriously thinking of entering the Bradley Iron chef! Thanks again for the kind words.

$22 for 16 pounds - I want some of that action.  Probably why they don't sell them around here anymore!

[smokeitall]

Yeah $22 for 16 lbs, I would have to buy a case for the deep freeze, wow.

[Smokin Soon]

That's just one incredible cook! I have not been doing too much beef lately due to high prices and poor results on the lower price cuts. Nice Job!

[Margareeman]

Thanks Smokin Soon, I went with the cheap cut in case I messed it up. It came out great. Long and slow with tough cuts I find is the best. I have always done meat in the oven long and slow, now i have the smoker it is even better!!

[Gizmo]

Whoo Hoo Margareeman,  you rock.  Love it when a low cost piece of meat is most excellent.  ;)

[Margareeman]

Thanks Gizmo, i owe it all to you folks for turning me on to this crazy thing called a "Bradley Smoker"!!!