Sirloin Roast

[doug123]

Rubbed down with spicy mustard, sprayed with apple juice, pecan and cherry smoke.

Pulled at 142.

Didn't let it rest long enough, too much juice ran out when I sliced it. I need to learn to start sooner, my wife is the impatient type :roll:

Still good stuff though :D

 

[up in smoke]

Thatâ€[emoji]8482[/emoji]s what Iâ€[emoji]8482[/emoji]m talkin about! Wow! Looking Good Doug!

 

[vulcan75001]

Doug
That roast sure looks good...done to perfection...now as far as all the juice...hope you saved it and made a nice AU JUS with it...gettin me hungry all over again...

Richard

 

[meowey]

Good lookin' food.

Meowey

 

[ma?tley ca 1/4 e]

Your just lucky your wife will eat it. Mine won't eat anything less than well done. So I haven't tried to smoke a roast yet.

 

[Dutch]

Doug, How long did you let the roast rest before slicing it? If you had a lot of juice runout, it could have been because the roast didn't rest long enough.

Does look good though!

 

[doug123]

10 minutes. I usually wait at least 30. People were hungry and that was that :D

I need to start sooner so I don't have to worry about when it is done anymore. Plus I think every time I buy something to smoke now, I'm always buying bigger and bigger cuts. Next time I'm going to get something smaller and start early. Might be my imagination, but I think the smaller cuts used to turn out better also.