Mylegsbig
Head Chef
Hey guys. Got myself another pot roast. Last one i cooked as you might remember was a 3lb chuck roast. I used 12 oz BBQ sauce and 12 OZ beer. the gravy was overpowering, but the meat was extremely tender.
I was thinking this time using 12 oz beer and only 4oz BBQ sauce?
This time, i got a new roast. I got a 2.6 lb Tri Tip Sirloin roast.
Couple questions as it's a different cut of meat which i assume is alot leaner and this was a more expensive cut, dont want to screw it up.
There is one side of the meat that is layered with fat. Should i cook this layer up, or down?
What is the lowest temperature i should cook it at? I want to cook it as low as possible. 275 maybe?
Around how long will this 2.6lb Tri Tip take? I think i cooked the 3lb Chuck for 4 hours.
Cheers
I was thinking this time using 12 oz beer and only 4oz BBQ sauce?
This time, i got a new roast. I got a 2.6 lb Tri Tip Sirloin roast.
Couple questions as it's a different cut of meat which i assume is alot leaner and this was a more expensive cut, dont want to screw it up.
There is one side of the meat that is layered with fat. Should i cook this layer up, or down?
What is the lowest temperature i should cook it at? I want to cook it as low as possible. 275 maybe?
Around how long will this 2.6lb Tri Tip take? I think i cooked the 3lb Chuck for 4 hours.
Cheers