Whole Sirloin Tip was on sale this week so I got some. Here's 4 tips that have been halved and tied into 8 3 - 4 lb roasts. Yummmm.
Here's 4 more tips that were also halved and tied into 8 3 - 4 lb roasts. Double Yummmmmmmm.
Here's all 16 of them in a group shot.
Rubbed them down with some EEVO then coated with some coarse ground pepper and kosher salt. Nothing fancy, then again, no need to be.
Here's all 16 hanging out in my Smoke Hollow 44 just waiting to be bathed in some Hickory, Cherry and Oak (Todd's Pittmaster's Blend.)
You might only see 8 at first glance, but if you look close you can see that there are 4 roasts per rack.
Smoker was rolling along at 240ish before I put the meat in. As you might guess, putting in that much cold thermal mass seriously dropped the chamber temp. It went down to 150ish. I loaded 4 roasts at a time and kept the door closed in between trips back into the house to get the next 4.
Plan is to take them all to about 125ish, then foil and wrap. Not going to do a mass removal, instead, like with good bourbon, I will check each one individually and pull when they hit the desired temp.
More pics to follow