GUNPOWDER SMOKED PULLED SIRLOIN ROAST

By Beefman-2

SMOKED PULLED SIRLOIN

Ingredients

• 10 - 15 LB SIRLOIN ROAST
• GUNPOWDER RUB
• 3 TBSP PAPRIKA
• 3 TBSP CHILI POWDER
• 3 TBSP MSG
• 2 TBSP SALT
• 2 TBSP GARLIC POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP WYLERS CHICKEN GRANULES
• 2 TBSP CELERY SALT
• 1 TBSP ONION POWDER
• 1 TBSP CAYENNE PEPPER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP GROUND OREGANO
• 1 TBSP GROUND THYME

Preparation

Step 1

MIX RUB TOGETHER AND PLACE INTO AIR TIGHT CONTAINER.
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TRIM SIRLOIN OF EXCESSIVE FAT, 1/8 TO 1/4 INCH LEFT ON ROAST IS GOOD.

SEASON WITH RUB COATING EVENLY AND WITH A MEDIUM TO HEAVY COAT, PLACE INTO TUPPERWARE TYPE CONTAINER COVERING WITH LID THEN INTO FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER FOR 1 HOUR LETTING IT COME UP TO ROOM TEMP, DURING THIS TIME PREPARE YOUR SMOKER AND WARM IT UP TO 225 F, SMOKE WITH MISQUITE, HICKORY, OAK, ALDER FOR NO MORE THEN 4 HOURS,,, MISQUITE AND HICKORY ARE STRONG WOODS SO 2 TO 2 1/2 HOURS FOR THEM.

CONTINUE TO SMOKE AT 225 F TILL AN I.T OF190 - 205 F START CHECKING AT 185 F WITH FORK TO SEE IF IT IS READY TO SHRED SHOULD PULL EASILY, IF NOT LET THE MEAT RISE ANOTHER 5' F, I.T. TEMP AND TRY AGAIN.


MAY COAT WITH YOUR FAVOURITE BBQ SAUCE 3 TIMES DURING THE LAST 15 DEGREES IF I.T AND LET CARAMELIZE FOR A ENHANCED FLAVOUR