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First smoke - right cut?

post #1 of 3
Thread Starter 
Hi all,

I'm attempting my first ever indirect smoke with a rolled sirloin I have in the freezer. Doing in on a Webber grill but is it even possible with this cut. It has a big bit of fat on the top which I usually like when it's roasted but maybe it's not good for a smoke?
post #2 of 3
Thread Starter 
It weighs just over a kilogram and I plan to hot smoke it in a weber grill. I don't have a thermometer so any advice on timings would be great
post #3 of 3
That fat cap should add some extra moisture to the meat. Should turn out great

Gary
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