Sirloin strip roast

[40 caliber]

I got a  boneless sirloin strip roast. I had never cooked one of these before so i watched a couple you tube videos and gave it heck. This was by  far one of the easiest things I ever cooked with my smoker. it made ribs look hard!.. 
I took this 4lb roast and covered it in Salt, Pepper and Garlic. I then added Montreal steak seasoning liberally and put it in the fridge for an hour.  It came out and went into my 3D at 250 degrees with a temp target of 120. i intended to let it rest for an hour and bring the temp up on its own to 125 - 130. I also used 6 ounces of Hickory wood from Smokinlicous.

it was done in about 2 hours although i expected 3. As it is cold in the Northeast now, i didn't hear the smoker alarm go off. At 2 hours and 15 minutes I went to check the temp and it was done!  the  temp read 133 when i brought it in. Covered it and 30 minutes later hit it with a probe and it read 137.... sat down to a delightful dinner with perfection. I am actually glad it happened this way as i like where it ended up. Tender, moist, a little hickory taste and its all good.. All that is  left are these pictures. 

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[SconnieQ]

Looks fantastic! Nice even pink color from center to edge.

[BedouinBob]

Nice looking roast Tom! I love doing reverse sere on my roasts. Working on aging a prime rib for Christmas that I intend to do that way. 

[Durangosmoker]

That is making me seriously hungry! Well done.

[DivotMaker]

Very appetizing!!

[Nimrod]

Agreed Tom, that looks D-lish and Im going to go find one and try it!

[40 caliber]

thanks guys! just to let you know, i tried another one. this time i pulled right at 120 and it was too rare. ( i can eat it mooing).  I learned that 130 is the ticket! It's a good time to pull with a target of 135-137.  sometimes your accidents turn out better than the plan!

[Murphy88]

I have always cooked just on a charcoal grill with flavor chips but I went and bought a Oklahoma Joe's smoker and I got a 10lb sirloin tip roast I decided to use wood only (just wanted to try it ) I used hickory and it's been on for about 3 hours at between 270 and 300 I can tell by the firmness it's nowhere near done but was wondering if anyone had any tips or experience to keep me from getting this close and ruining it

[Murphy88]

This is what I've got so far

[SuperDave]

If you don't have a good meat thermometer or any meat thermometer, run to the store and at least invest in a $10 thermometer.  Getting the internal temp wrong is the only thing now standing between you and success. 

[40 caliber]

Dave's got that right! the other  thing i learned is the importance of the rest!.. maybe that is a no brainer for most of you but i kept thinking the meat was too rare because it was "bloody" when i cut into it. the  reality is I didn't give the juices enough time to flow back into the full roast. when i cut into it , i thought it was too rare..not the case!