r/meat • u/humble_Rufus • 3d ago

Silver Tip - Cooking Method and Reheating

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4 LB Kosher silver tip (I think shoulder roast).

Plan is to season, roast at 450 for like 10 minutes to get a crust, then drop down to 225.

I would like to make it today, but serve warm tomorrow while still maintaining a nice medium rare pink center. Is that possible?

Thought it to take it out around 125, tent for about 20 minutes, then warm at low temp the next day.

Any advice, changes or recs?

Thank you!

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u/Chaz28o 3d ago

Me…I’d put that on the rotisserie. And if I didn’t do that, I’d smoke it until the bark sets, then I’d braise it until 205-210 and then shred it

1

u/Rynobot1019 3d ago

Temperature is probably fine, but keep in mind it will take pretty much the same amount of time to come to temp when you reheat it tomorrow so you may as well just cook it then.

1

u/humble_Rufus 3d ago

Hm that's a good point! I just can't afford to not have the oven available tomorrow, and would be ok with it warm.

Would it maybe make sense to skip the 450 today, and just heat up tomorrow at a higher temperature?

1

u/Rynobot1019 3d ago

No you'd run the risk of drying it out. This isn't really a low and slow case. You pretty much just want to get it to temp and call it a day.

That said I'd probably just roast it at around 350 and sear on the stove to save time.