Puff1
Chef Extraordinaire
3 lb. and some change worth of sirloin tip roast.
Used a Santa Maria style rub cooked over lump, hickory, and a chunk of cherry. Cooked the roast on the UDS till about 110* pulled it and seared on the gasser until it reached 130*. (Thanks Larry...I know you said 125*...but I didn't listen........I should have. It was a little overdone for my taste. )
Also put a vidalia onion on the smoker cored with a chunk of butta and marinated some white 'shrooms in Dr. BBQ's Eytalian marinade and grilled on the gasser.
Chunk of ring bologna was a snack in betweenced
Used a Santa Maria style rub cooked over lump, hickory, and a chunk of cherry. Cooked the roast on the UDS till about 110* pulled it and seared on the gasser until it reached 130*. (Thanks Larry...I know you said 125*...but I didn't listen........I should have. It was a little overdone for my taste. )
Also put a vidalia onion on the smoker cored with a chunk of butta and marinated some white 'shrooms in Dr. BBQ's Eytalian marinade and grilled on the gasser.
Chunk of ring bologna was a snack in betweenced