Sirloin Tip Roast w/Q-view

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hokiesmokie

Fire Starter
Original poster
Mar 28, 2008
47
12
First attempt at beef was a 5-lb. tip roast rubbed with a store-bought steak seasoning. Used mesquite chunks with briquettes at 220-235 until internal temperature was 140. Let the roast rest for about 30 minutes before slicing. Came out pretty well - nice and medium rare with just the right amount of smoke flavor. Leftovers were used for sandwiches the next day.
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Looks great nice job
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I like it too. great job bet the sammys were good.
 
Nice job, like the medium rare.
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