- Apr 24, 2013
- 29
- 10
17lb top sirloin.smoked at 225-240 deg for 7 1/2 smoke with maple, pecan, and apple wood. Wrapped in foil at 135 deg and let rest for 2.5 hours. Very juicy, taste similar to prime rib. This was an experiment, I'm glad I wasn't happy with Cotsco's brisket this week.