Question About A Cut Of Meat

Former Member

I was at Homeland today and they had 2 cryopacks labeled Boneless Sirloin Butt, Packer Trim, Select. They had a nice fat cap and it looks like there's some good marbling. They were selling for $1.99 a pound and the one I got was just under 14.5 pounds.

Can someone give me some information about this cut? In my opinion, if it's meat, you can smoke it, but some come out better than others. I'm looking for some info on the cut of meat, cooking temp, how long to cook, etc. Should I cook it like a pork butt, or is this more like a roast that I'll want to take out when it's med. rare?

Thanks for the help

Pat

10/31/087:54 PM

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ezgoinMember

I would think it's the sirloin that hasn't been cut into steaks. Medium rare would be over done for me, but I sure wouldn't go past that.

10/31/088:30 PM

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Former Member

Thanks EZ,

I know some cuts of meat come out better doing a traditional roast than a low and slow smoke, but I'm still getting use to my new Smokette and I'm smoking everything. I just put a pork butt on and I smell pretty smokey myself right now.

Thanks

Pat

10/31/089:02 PM

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tomMember

Like EZ said,I'd think about cooking faster to an internal no higher than 135*.

Trim after cooking and slice thin across the grain.

11/1/084:23 AM

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