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Sirloin Tip Roast Help

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Dixieland Delights
Dixieland Delights Posts: 59
edited November -1 in EggHead Forum
I am cooking a 14 LB Sirloin tip roast tomorrow...Can I use Wessb's pit beef method to handle this? I am planning on 375 to an internal of 128, and have it sliced thin at the local butcher. How long do you think this cook will take? Also...I have some mesquite chips. I have always read that they impart way too much smokey flavor and overpower the flavor of the meat. Should I give it a shot with this hunk or stick with my JD Hickory? Hopefully someone can respond with some Mesquite experience...South Carolina Lowcountry Eats don't work well with really strong smoke so I am pretty lost...Thanks for the help!
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    Dixieland Delights,
    I personally like Jack Daniels oak barrel chips with my beef. An alternative to smoking would be to just have a half gallon of JD beside you and nip off of it before during and after your cook!LOL Happy Smoking
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