Smoking a Sirloin Roast?

[Bossy]

I'm a newbie and I don't even really eat meat (vein phobia)  ::), but my husband does and we want to smoke a sirloin roast.  From what i'm reading here, I am wondering if that is a bad idea?  Do you actually need something with more fat or less tender? 

Is there maybe a special way to treat a sirloin roast in a smoker? 

[westexasmoker]

Roast are an excellent choice for a smoke, pull with an IT of 140 wrap in foil and rest for a bit.....or smoke than braise for finish...either way most excellent!  Good luck!

C

[Habanero Smoker]

Hi Bossy;

Welcome to the forum.

As WTS stated roast are an excellent choice, and also easy to do. If you have choice grade or higher, you will have no problem smoke/cooking it fully in the smoker. Lower grades you may want to start with smoking, and then braise.

I only take my roast to 135°F - 140°F. Here is a link to how I smoke top loin, you and use any rub you like, but I do suggest that you make it a wet rub and add the egg for a nice crust. I finish in the oven to give it a nice crust.
Smoked Top Loin