re: Smoking a sirloin roast in electric smoker

I like mesquite wood when using my electric smoker. Cherry or apple work well too. I just cooked a 10 lbs.
pork butt for 5 hours at 225 degrees. Took it out and finished in a glass dish covered with foil in the oven at 275 degrees for another 4 hours. It was like butter.
Most of the smoke from woodchips is gone in the first 90 minutes, so if you want a hard smoke flavor you will need to reload with chips. Good luck!!