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Smoked Sirloin Question

mojopinmojopin Posts: 200
edited 6:43PM in EggHead Forum
I want to make a smoked sirloin similar to that at Texas Land and Cattle. From what I understand is that they use a large piece of beef that the sirloin is cut from? What cut is that? Then it's peppercrusted and smoked.

Anyone have any info or experience making something like this or just similar? It doesn't have to even be a sirloin, I'm mainly looking for that smokey flavor. Can I cold smoke some thick NY Strips or something?

Thanks!

Jill

Comments

  • Just go to Sams or your favorite butcher......they have whole sirloin roasts....most likely in cry-o-vac.....Set your BGE up for indirect.......with heavy chunks of wood.....I prefer oak...but that's just my preference....And cook / smoke that rascal at 300 - 350 degrees dome.....For medium rare you're looking for 135 -140 middle internal temp....Pull off...let rest for about 20 minutes and you're eating pretty good.....

    Before putting the meat on....cover with EVOO....then your favorite dry rub....for your crust.....This is an easy one.....
  • Just go to Sams or your favorite butcher......they have whole sirloin roasts....most likely in cry-o-vac.....Set your BGE up for indirect.......with heavy chunks of wood.....I prefer oak...but that's just my preference....And cook / smoke that rascal at 300 - 350 degrees dome.....For medium rare you're looking for 135 -140 middle internal temp....Pull off...let rest for about 20 minutes and you're eating pretty good.....

    Before putting the meat on....cover with EVOO....then your favorite dry rub....for your crust.....This is an easy one.....
  • Lawn RangerLawn Ranger Posts: 5,466
    Here's a 3" Prime Top Sirloin seasoned with QBabe's coffe rub seared and then finished like Prime Rib. Good Stuff. That's Mesquite lump, BTW. Could you tell?

    Mike


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  • mojopinmojopin Posts: 200
    Thanks guys! I can't wait to try it out this weekend!

    -Jill
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