Did some sirloin tips yesterday. Was hesitant to throw these cuts on the smoker as I was worried they'd dry out, but I'm thrilled with the results.
Grabbed a couple of roasts from Costco and rubbed them with some Butt Rub and some peppery Keg spices. Did them over charcoal with mesquite and hickory chunks in my offset.
Tried to keep the temp close to 200, though I think I could have went a little lower, and pulled them at 135. After resting for about 45 minutes I carved and plated the beef. Very flavourful and cooked just the way I liked it.
Did some sweet and spicy almonds while I was at it. Mixed up brown sugar, butter, maple syrup, cayenne and paprika, simmered until it thickened, then tossed in the nuts and threw them on the smoker. Tasty!
Lots left over for sandwiches
