Hillbilly Hut Pic's

I picked up a 4 pound sirloin roast from my local grocery store to put on my smoker. I have read many articles where people tried to slow-cook a sirloin and failed. Many stated that it was over cooked and tough, but I was able to achieve success on my first go at it. Typically, sirloin is too lean to slow-cook or smoke and becomes dry and tough, just like sirloin steaks do if they are overcooked.The night before cooking, I unpacked the big four pound sirloin roast and rubbed it down with some fresh cracked peppercorn and sea salt. I believe that the sea salt helped to cure the outer crust of the roast and allowed it to hold the majority of the flavor and juice. I started my smoker around 10:30am, it is an offset smoker (you can check it out by clicking here). more »