Wife brought home a 5lb striploin roast. I feel like cooking since it's a nice fall day here. Does anyone have suggestions for prep/cook? I'm thinking of using a brisket like rub on the WSM around 250F and serving au jus.
Might've already cooked it by now, but I gotta mention Paul Kirk's recipe. I use to do this back when the stores would occasionally put choice sirloin tip roasts on sale at $1.99lb. Nowadays the sale price might be 2.99lb.
Anyhow, just season the roast all over with 50/50 garlic salt and lemon pepper. Smoke a little and start basting occasionally with melted butter after an hour, being careful not to cook past medium rare by using a temp probe.
We'd get out the meat slicer and make sandwiches on kaiser rolls with some grilled or sauted onions. That's pretty good eating, especially with a slice or two of homegrown tomato, a little good horseradish sauce, and a splash of Stubb's bbq sauce.