TOP SIRLOIN ROAST SUGGESTIONS?

[Buck]

Hello All,

Smoking a Top Sirloin Roast in S1.

Open for suggestions please!?

I picked up a nice looking smallish #4.2 Top Sirloin Roast today.

Olive Oil
Salt n Pepper
Granulated Garlic
Put into the S1 cold
IT 50F

Smoker S1 Temp set to 242F
Probe set to fire at 115F
Wrap in pink paper and set on counter to rest
Fire up natural gas grill to 600F+
Reverse sear
Then I'll let it rest for 20-30 mins along with the previous estimated 20 mins or so rest it had when I took it out of S1 and warm up grill

I like my steaks rare-medium rare.

Any suggestions?

I'm worried about not wrapping when in the smoker?  Will it get too dry?

I've read a few reviews and here's what I'm I'm

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[old sarge]

Sirloin, roast or steak is flavorful but not very well marbled so it could be somewhat on the dry side.  Wrapping will block smoke absorption .  So I think the way you are going should be good and produce a smokey, modestly moist piece of beef.

[Pork Belly]

You should smoke to an internal temp of 130, pull the meat out of smoker and let it rest wrapped while the grill heats.

Sear the roast evenly on all sides, a second rest is not necessary IF your grill was screaming hot and you only seared the meat.

[Buck]

Thanks for the replies.

It came out fantastic, best thing I've made on the smoker hands down.  Took off smoker at about 1 hour 40 min mark @ 120F.  Pink paper rest on the counter at room temp for an hour.  Seared on grill at 600F for about 3 mins per side.  Sliced at about 1/3 inch and served immediately.  OUTSTANDING

Served at RARE+ I'd say.

Used 6.1 oz Hickory

[old sarge]

Congratulations!

[Buck]

Congratulations!

Thanks Sarge!

Interesting the best thing I have made in my 5 smokes was also the easiest.

LAZY Q BABY