TANGY SANTA MARIA PULLED SMOKED SIRLOIN ROAST

SANTA MARIA STYLE SMOKED SIRLOIN ROAST

Photo by Dale G.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10 - 15

    LB SIRLOIN ROAST

  • TANGY SANTA MARIA RUB

  • 1

    TBSP KOSHER SALT

  • 1

    TBSP BLACK PEPPER

  • 1

    TBSP GROUND MUSTARD

  • 1

    TBSP PAPRIKA

  • 1

    TBSP GARLIC POWDER

  • 1

    TBSP ONION POWDER

  • 1

    TBSP BROWN SUGAR

  • 1

    TBSP DRIED OREGANO

  • 1

    TSP DRY ROSEMARY

  • 1/2

    TSP GROUND SAGE

  • 1/2

    TSP DILL

Directions

MIX RUB IN A BOWL AND PLACE IN AIR TIGHT CONTAINER. PREPARE ROAST TRIM EXCESSIVE FAT. SEASON WITH MEDIUM TO HEAVY COAT OF RUB, PLACE IN TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMPERATURE. PREPARE YOUR SMOKER BRING UP TO TEMPERATURE OF 225 F AND ADD IN SMOKING CHIPS . OAK AND MAPLE ARE BEST HERE. PREHEAT FOR 30 TO 45 MINUTES. START THE CHIPS SMOKING, PLACE THE ROAST ON THE RACKS AND INTO THE SMOKER, SMOKE FOR NO MORE THEN 4 HOURS, AFTER THE SMOKE PROCESS APPLY 3 COATS OF YOUR FAVOURITE BBQ SAUCE LETTING IT CARAMELIZE BETWEEN COATS. CONTINUE TO COOK IN THE SMOKER TILL AN IT OF 190 TO 210F TEST WITH A FORK SEEING HOW EASY IT PULLS APART.. IF EASY REMOVE AND SHRED WITH FORKS. BASTE WITH YOUR FAVOURITE BBQ SAUCE AND LET CARAMELIZE IN SMOKER STARTING AT 185 F...I.T. BASTE WITH YOUR FAVOURITE BBQ SAUCE AND LET CARAMELIZE IN SMOKER STARTING AT 185 F I.T.

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