Hebert's Specialty Meats-Stuffed Sirloin Tip Roast

Hebert's great. I load up there quite often.

I've bought the stuffed sirloin tip. I put it on my big barrel pit to the side with a few meat thermometers and cook it that way. That's the best way for that item, in my opinion. If you smoke it, I wouldn't heavy smoke it. The meat is very flavorful and it doesn't need any help.

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thinking about wrapping in foil and sticking in oven at 275 for a few hours. Sound right??

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I wouldn't cook it that way, myself. If you're going to do the oven, I'd roast it. You need to use a meat thermometer if you don't want it overcooked. If you're intending on cooking it like a rump roast, then I'd cook it covered with about a half cup of beef broth or a mix of that and some wine. I'd probably brown it first and cook it on 300 for about 30 minutes per pound, but it won't be nearly as good as if you cooked it on the pit to the side of the fire, turning it around from time to time, to about medium rare in the middle.

Where is this place located?

The original is in Maurice, got one in Houston too. Dank bomb sauce. They also invented the turducken
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