This takes some time.

But like so many of the dishes I make, it is worth the time and then some.

Don’t try to marinate this for less than 24 hours, you will wonder why it isn’t melt-in-your-mouth good.

Ingredients:
5 lbs sirloin tip roast
1⁄4 cup brown sugar
1⁄4 cup bourbon
1 tablespoon lemon juice
1⁄2 cup soy sauce
1 1⁄2 cups water
1 tablespoon meat tenderizer

Directions

Sprinkle roast with tenderizer. Place in large zip lock bag and set aside mix the remaining ingredients in a small bowl.

Pour over roast and force as much air as possible out of bag and seal.

Marinate in refrigerator for at least 24 hours.

Remove from refrigerator and let sit for 1 hour to come close to room temperature.

While roast is resting, place wood chips of your choice in bowl of water to soak.

Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquettes.

Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles.

Place roast over pan and cover.

Keep at a medium temperature and check for doneness at regular intervals.