Well, a local grocery chain had beef sirloin tip roasts on sale and I said to myself.... self, it's been a long time since you smoked one of these bad dogs... so... only one thing to do..I picked up a nice one just a tad under 3 pounds. Decided to smoke it with the au jus method (pan under meat with broth and veggies). Rubbed the meat with a little worcesty, FCBP, and of all things Weber Kickin' Chicken seasoning. If you're in a pinch and don't have any of your home made run on-hand, even though it's called Kickin' Chicken, the stuff is great on just about anything.
Here's the au jus/veggie set up. Onion, garlic, celery, mushrooms and taters.
Here's the star of the show prior to being united with sweet hickory and oak TBS....
(A trick I like to do with roasts like this that aren't cut exactly even is use a piece of butcher twine and go around the entire roast once to draw it up a bit. Seems to even out the thickness)
Here's the set up. Also threw in a whole head of garlic. If you've never smoked a whole head of garlic, you really don't know what you're missing!
(The probe sitting on the front of the grate is for the beef. It doesn't get inserted into the meat until at least an hour or so of smoking. The probe in the back, stuck through a chunk of hickory is to monitor chamber temps - at meat level. Also a good shot of the butcher twine wrap on the roast.)
If the smoker is lit, just have to do some ABTs. Going in the box with about 1 1/2 hours left in the smoke
It's truly amazing what some TBS can do... ABT's and garlic out of the box....
After roughly 3 hours in the box. Pulled the beef with an IT of 140 and gave it a 15 minute rest before slicing.
Money shot....(the 15 minute rest really helps with no juices running all over the board)
Plated up and ready for dinner. (au jus was on the side)
Thanks for looking.