Well, I bought a 23lb sirloin roast a month ago and cut in half and did the first half up. Not totally satisfied with the results, so this is try number 2. This time I scored the fat on top, seasoned it up with my own seasoning, and also injected some of it. I smoked it for 7 hours, cut 2 lbs of it off and wrapped it foil for pulling later. It turned out excellent, very moist with a great smoke ring, too bad all I had was my phone camera because I was very proud of it. My first try at ABT's also and they were a big hit. Here is the qview for you all.