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What if someone likes their roast more well done??

I've picked up a 5.5lb sirloin tip roast for a dinner party tomorrow and can't wait to smoke it slow. I realize with this cut, it's so lean that taking it higher than 135° it risks drying out, but my father, is one of those well done type of people. Over the years I've got him almost OK with medium-well. Now what is the best way to turn a perfectly cooked hunk of meet into a not totally ruined well done piece? In the past I've taken some and put it in hot au jus to heat it more, but I feel like I'm boiling meat. Any other ways people use?
LBGE + others I hope - Sudbury, Ontario


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