Hello SMFers! I am going to smoke my first sirloin tip roast this weekend. It is about 10lbs. Im not sure if I want to slice it thin or take it up to 200 to pull. I figured I'd inject it with something and maybe give it a good wet rub. I will probobly the using Oak wood and RO lump with stoker on the 22 WSM. My questions are...
1. cook times?
2. foil at 140 if im pulling at 200?
3. Preferred injection/Marinade?
Thanks! I will provide Qview once it is done!
Andrew
1. cook times?
2. foil at 140 if im pulling at 200?
3. Preferred injection/Marinade?
Thanks! I will provide Qview once it is done!
Andrew