Sirloin Tip Roast

[AlinMA]

Here are the results of a roast I did last week end......
I injected the roast with a concoction of ingredients based on Tony's Brisket Injection proportions with the addition of 1 TBS of butter. The holes were plugged with slivers of Garlic then massaged with EVOO and a home made rub. Wrapped and into the fridge over night.
Next day I set the "Little Guy" to 220 degrees with 3.25 oz of Hickory and 2.25 hours later it went for a .5 hour  rest.

 

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[DivotMaker]

Nice!  Did it taste as good as it looks, Al?

[smokeasaurus]

That looks like a winner.

[SconnieQ]

Looks delicious!

[AlinMA]

Nice!  Did it taste as good as it looks, Al?

Better! This was the juiciest and most flavorful beef smoke that I've done so far. I think the key was rolling and tying the tip prior to preparation. It helped keep the juice in. Almost like Prime Rib with out the cost.

[swthorpe]

Well done, Al!   The last pic has my mouth watering!   

[mizzoufan]

what IT did you pull it at?

[AlinMA]

what IT did you pull it at?

I pulled it at 140.