Well, the baby shower in the backyard next door finally wrapped up and I got to fire-up the WSM to make my version of Baltimore Pit Beef for WSM Smoke Day 11.
USDA Choice CAB top sirloin roast weighing 7.66 pounds.
Removed fat and silverskin.
Cut into three pieces for more browning and faster cooking.
Rub consisting of kosher salt, black pepper, garlic powder, paprika, oregano and cayenne.
Rubbed the meat, wrapped in plastic and refrigerated overnight.