This is a repost because I posted on the Egg Table forum by mistake.
I have an 8 lb Sirloin Roast and a 9 lb Boston Butt. I usually cook boston butts indirect at about 230 degrees.
I would like to cook these two together. I would appreciate any suggestions on cooking, marinades, rubs, etc, especially concerning the sirloin (never cooked one before).
I'm feeding about 30-40 people on Tues, Aug 18th at 6:00pm so I have a little time to prepare.