I smoked a 2 1/2 lb sirloin tip at 250F in my MES for 4 hours. Came out well done which is how we like them. Not tough and lots of smoke flavour. I used hickory and added wood chips for 2 1/2 hours every 45 minutes. Next time, I'm doing it in a foil pan as would have been nice to have au jus.
Tomorrow, that roast will get sliced down really thin for sandwiches.
Tomorrow, that roast will get sliced down really thin for sandwiches.
