So I've got a hankering for french onion soup, and since nothing goes better with french onion soup than roast beef (except maybe prime rib, and let's face it, I'm way too cheap for that!) I picked up a small 2.5 pound sirloin tip roast. Many moons ago, I smoked a small brisket flat, and it turned out OK, but I haven't attempted beef on the smoker in a while, and I've never done a roast.
My plan is to rub the roast Friday evening with Worcestershire and SPOG, wrap and rest in fridge, then smoke with hickory and apple Saturday.I'm shooting for medium/medium-rare, so IT of 145, then wrap and rest for about an hour if I time everything right.
Smoking such a small cut, I'm planning on holding the smoker around 200, and I figure it will only take 3-4 hours.
Any tips or suggestions? I'll follow up Saturday with french onion soup and Q-view.