I found a 13.5 pound sirloin top butt roast at Sams. I seasoned it with some garlic powder, coarse salt, and course pepper along with a splash of Dale's seasoning.
I smoked it over pecan wood at an average temperature of 235F After seven hours the internal temp hit 135F, so I pulled it and let it rest for a bit.
We chowed on it on the 4th, my guests took some home, and I had plenty to share at work on the 5th. Yum!!
I wish I coud have sliced some of it thinner. I guess I need to obtain a meat slicer.
I smoked it over pecan wood at an average temperature of 235F After seven hours the internal temp hit 135F, so I pulled it and let it rest for a bit.
We chowed on it on the 4th, my guests took some home, and I had plenty to share at work on the 5th. Yum!!
I wish I coud have sliced some of it thinner. I guess I need to obtain a meat slicer.
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