|EVERY FEW MINUTES|
|SMOKED SIRLOIN ROAST|
1 (10 to 12 lb.) sirloin tip roast (whole)
1 c. salt
1/3 c. pepper
Hickory chips, soaked in water to keep from blazing
Combine salt and pepper. Wet large sirloin roast so that salt and pepper will stick. Roll roast in salt and pepper mixture to coat well. Place in charcoal smoker. Turn roast every hour for the first 3 hours, then turn every 1/2 hour. Use roasting thermometer o test for doneness, about 5 hours for rare. Slice and serve with your favorite barbecue sauce.
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