I bought a pack of three sirloin roasts last month. My intention was to smoke them all for a family function, but plans changed and they went in the freezer.
I thawed one out, bathed it in mustard and gave it a sweet/spicy rub.(http://img.tapatalk.com/d/14/01/25/5y4u3y9e.jpg)
Stubb's briquettes and apple wood chunks. A mini-chimney lit and spread over the top...(http://img.tapatalk.com/d/14/01/25/jyzu6e6y.jpg)
Up to temp. (250°) and loaded at 06:15.(http://img.tapatalk.com/d/14/01/25/ju3esuhu.jpg)
Six hours, hovering just above 250°. Internal 165°...(http://img.tapatalk.com/d/14/01/25/9e4a8yma.jpg)
More to come! :)
Looking good!
8.5 hrs. 200° internal. Ready for foil and and a couple hours rest in the ice chest.(http://img.tapatalk.com/d/14/01/25/evatejy6.jpg)
Now I make my first attempt at a FATTY!!! :D(http://img.tapatalk.com/d/14/01/25/usy6urad.jpg)
All done! Let's eat!!(http://img.tapatalk.com/d/14/01/25/a3y8ybu4.jpg)
The pull...(http://img.tapatalk.com/d/14/01/25/5ypa9usa.jpg)
...and the slice!(http://img.tapatalk.com/d/14/01/25/uba7ysug.jpg)
It is pretty good. The sirloin is definitely leaner/drier than shoulder, but is tender and pulled easily. I am more likely to use some sauce with this. At $.83 / lb I can see doing this again. Besides, the fam pours sauce all over their BBQ anyways!
Very nice
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That looks grate !!!!!!
Them sirloins are what I worked with to learn pulled pork, before learning butts.,....
I'd inject them to make up for the lower moisture & it comes out dang good....... $.63 /# is like almost free!!!!!
......................at that price I'd load up !!!!
Extra juicy fattie, too.....Good Show!!!!!