I just bought a couple roasts to smoke tomorrow morning (Sunday 11-2) in my Masterbuilt Electric.
One is a rounder Sirloin Tip: 2.91 pounds/dimensions about 8" long and 3" thick in the thickest part
The other is more of a slab of a Chuck Arm Roast: 2.57 pounds/dimensions about 8" long and maybe 1 and 1/2" in the thickest part.
Would like to make these as tender as possible for sandwich meat unless you have other ideas for these cuts.
1.Should I marinade and if so any suggestions for a marinade and for how long?
2. At what temp should I smoke this?
3. How long should I plan on smoking these?
4. What type of wood would you suggest?
5. Any special techniques to be aware of like wrapping it and then putting it back in later?
Thanks for any help!