Grass fed sirloin from my farmer friend. Dry brined it with kosher salt and my homemade roast beef rub and then smoked for about 30 minutes indirect at 225 before basting with maple syrup, smoked garlic, paprika, and olive oil.
Another 25 minutes and it was at temp.
I was going to sear it on the range too, but the potatoes were done and I was hungry and wondered how it would taste fresh off the grill.
It tasted pretty good.
by randomwordnumb3r