This will be my 5th smoke on my new WSM.
I have a 7.8 pound Top Sirloin Roast that will be rubbed tonight with Kosher salt, garlic powder, onion powder and black pepper. The roast is 6 inches thick at one end and 4 at the other. I have tried smoking beef once before (did this last year with a Brinkmann ECB) and it was a disaster (dried out and tough). So far I have never had a problem with pork or chicken….
The roast will sit at room temperature tomorrow morning for two hours prior to smoking. Saturday’s weather will be clear, 70ºF with a 15 mph wind.
I will be using an 18.5 inch WSM with sand in the water pan running at 250ºF. The internal temperature will be monitored with a probe attached to a ChefAlarm digital thermometer. I am aiming to pull the roast off when the IT reaches 140ºF. At that time the roast will be seared on a very hot BBQ grill. I am planning on FTC’ing the roast for a minimum of 30-45 minutes, longer if it finishes too early.
The family is expecting dinner at 6:30PM. The family, except for me, will not tolerate anything less than medium.
With the above conditions, I am planning on a 5 hour smoke.
Is my reasoning sound? Will keeping it for an extended time FTC’d shoot up the IT wrecking the meat’s moisture and tenderness?