We were out shopping yesterday and found sirloin roast on sale for $2.99/pound. I picked out the best one (about 4.5 pounds) and decided that beef is what's for dinner.
I salted the roast with coarse sea salt and put it back in the fridge for a few hours while we went to church. When we got back, I fired up the WSM with a chimney starter's worth of lump Mesquite and KFB mix. While that was heating up, I rubbed the roast with a pepper blend of ancho/chipotle/red/black pepper. I dumped the coals and added two chunks of Mesquite and put the meat on right away.
No water in the pan - just foiled. The temp never rose above 260 even with the vents wide open after 30 minutes. I guess one chimney is a little on the low side for the 22.5". The roast was pulled at 125 degree - I didn't peek even once - and rested for 30 minutes. This is the final result:
Simple baked potato on the side - what a great meal for $14, and there's leftovers to boot!
I salted the roast with coarse sea salt and put it back in the fridge for a few hours while we went to church. When we got back, I fired up the WSM with a chimney starter's worth of lump Mesquite and KFB mix. While that was heating up, I rubbed the roast with a pepper blend of ancho/chipotle/red/black pepper. I dumped the coals and added two chunks of Mesquite and put the meat on right away.
No water in the pan - just foiled. The temp never rose above 260 even with the vents wide open after 30 minutes. I guess one chimney is a little on the low side for the 22.5". The roast was pulled at 125 degree - I didn't peek even once - and rested for 30 minutes. This is the final result:
Simple baked potato on the side - what a great meal for $14, and there's leftovers to boot!
