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

ROTISSERIE SIRLOIN TIP

  Date: November 24, 2007
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This recipe comes from Paul Kirk’s Championship BBQ. A 4 pound sirloin tip roast is marinated for four hours in his Sweet & Tangy Marinade. Then it is rubbed with a simple rub and put on the spit for 2 and 1/2 hours. After the rub has set for the first hour, the meat is brushed with softened butter every twenty minutes. The roast was removed when it reached 135 degrees and was rested for 15 minutes before slicing. The meat was thin sliced on an electric slicer for sandwiches and served with tomato slices, sauteed onions & BBQ sauce. The combination of the rub plus the Sweet & Tangy Marinade made for a nice and tasty bark on the meat. This was one tasty sandwich!! I may revisit this cut as a roast in the near future.
Recipe Source:
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Cooks Country

Paul Kirk's Championship Barbecue:

Sirloin Tip on the Rotisserie plus Sirloin Tip Sandwiches - Page 261

Coca Cola Marinade - Page 63
Grill:
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Kenmore Elite Gas Grill

Rotisserie Grilled w/ Smoke:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Drip Pan
  • Kenmore Rotisserie Unit
  • Oven Thermometer