Never have done a Sirloin Tip Roast before, so here goes. 13.4 lbs roast. Plan on injecting with some beef broth, rubbing down with Jeff's rub, overnight in the fridge, on to fairly new MES 40 with the new amazin smoker filled with Hickory dust for as long as it takes at 230 to get to a IT of 135-140 then foil, towel, and into the cooler before slicing for dinner!! Oh yeah, I get to try my new Maverick digital today also.... Well lets start from the beginning:
I call it the basketball!!
Rubbed down with Jeff's rub
Wrapped and ready for a rest in the fridge overnight
Well it went in the smoker at 0800. This pic was taken at around noon. IT of 119 while giving a spritz of apple juice and rum.
It is almost 1330 and IT is at 130. Might be done a little sooner than I expected. Anyone see a problem with it being wrapped and in the cooler for 2-3 hours?? I dont see where it would hurt it, but anyone with more experience with these things please chime in
Thats it for now, until it comes off to be wrapped and coolered. More Qview to come
Thanks for looking....