Started off with a 4# sirloin tip roast seasoned up with salt, pepper, onion, garlic and a little cayenne. Decided to tie it up to keep it more uniform.
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Cooked around 240º for two hours. I pulled it at 125º IT and let it rest about 20 minutes.
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Served it up on a nice potato bun with homemade horseradish sauce and pickled red onions. It was very good but I think I need to invest in a meat slicer to get nice thin slices.
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![20140223_154808.jpg](http://[URL=http://s594.photobucket.com/user/ThaHuge/media/Mobile%20Uploads/20140223_154808.jpg.html][IMG]http://i594.photobucket.com/albums/tt27/ThaHuge/Mobile%20Uploads/20140223_154808.jpg)
Cooked around 240º for two hours. I pulled it at 125º IT and let it rest about 20 minutes.
![20140223_195845.jpg](http://[URL=http://s594.photobucket.com/user/ThaHuge/media/Mobile%20Uploads/20140223_195845.jpg.html][IMG]http://i594.photobucket.com/albums/tt27/ThaHuge/Mobile%20Uploads/20140223_195845.jpg)
Served it up on a nice potato bun with homemade horseradish sauce and pickled red onions. It was very good but I think I need to invest in a meat slicer to get nice thin slices.
![20140223_203628.jpg](http://[URL=http://s594.photobucket.com/user/ThaHuge/media/Mobile%20Uploads/20140223_203628.jpg.html][IMG]http://i594.photobucket.com/albums/tt27/ThaHuge/Mobile%20Uploads/20140223_203628.jpg)