The trick is to smoke the meat and not make the meat smoke

BRINED & BASTED SIRLOIN

  Date: January 24, 2009
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This recipe is from my newest cookbook: Championship BBQ Secrets for Real Smoked Food by Karen Putman. I will cut to the chase and say one of our guest said: “This is probably the best meat I have made”. The roast is brined for 24-48 hours, then rubbed and finally mopped while on the smoker. The roast was very moist, extremely tender & had layers of flavor. I plan on making this roast some more as well as exploring some more recipes from this book.
Recipe Source:
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CI Summer Grilling Guide 2011

Championship BBQ Secrets for Real Smoked Food:

Brined & Basted Sirloin - Page 271.
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-73 Remote Read Thermometer