I smoked a sirloin tip roast yesterday and I was very disappointed in the result.
I dry brined it overnight in the fridge, rubbed it & then let it come to room temp before putting it in to the preheated smoker (225°).
It went for just about three hours to an IT of 123°-124°.
While resting for about 30 minutes, I increased the smoker temp to 400°.
I then seared the roast to IT of 129°-130°.
It had a good flavor, but was almost too tough to eat.
This was the first time I have done a sirloin roast on the smoker &
I can't figure out what I did wrong.
Any ideas or suggestions would be helpful & appreciated.
Thanks in advance.