Live Smoke: Boneless Petite Sirloin Roast On The @WeberGrills Kettle

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Rubbed Down With EVOO, Coarse Salt, Restaurant Grind Black Pepper and Montreal Seasoning.

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Set Up The Kettle Using The Snake Method with Briquettes, Mesquite Chunks and Cherry Chips.

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Loin Hits The Kettle At 9:57AM.  Monitoring the Temps With the Maverick 732 Remote Temperature Probe.  Looking For 120 degrees internal before we pull it off.

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Pit temps wanted to settle in at 275 or so.  At 11:10PM internal temps were 122.  Pulled it.
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After letting it rest for a half hour we carved into it slicing it thinly for sandwiches on onion rolls with Boar’s Head Chipotle Horseradish Sauce

 

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