Today I purchased a 9lb top sirloin roast from Sam's Club. I cut it into two pieces, about 5lb and 4lb.
The 5lb piece got rubbed with a 50/50 mix of Cookshack Brisket Rub and Cookshack Spicy Chicken Rub and into the smoker for dinner at 225F. I pulled it when the temp reached about 150F or so. Wow it was good, and fork tender! Only a small bit left over for tomorrow.
The 4lb piece was removed of all fat, sliced thin, and got a Hi Mountain Sweet & Spicy jerky cure. Thursday morning it will go into the smoker for some home made beef jerky. Can't wait to try this. This will be my first jerky in the FEC-100.
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