has anyone smoked a whole sirloin 10-12 lbs i have a cookshack 260 , any ideas thanks
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I went into the find mode (the button just above your name), typed in "sirloin", and found these threads. Hope this helps.
Not many answers hmm???
So what are you wanting to do with it, make steaks out of it, sliced/roast beef? how do you want to do it?
So what are you wanting to do with it, make steaks out of it, sliced/roast beef? how do you want to do it?
From the description, it sounds like a Top Sirloin Butt. I've never smoked one but a friend has and I recall it as being quite tasty.
Many chains such as Applebees & Chilis use this cut for sirloin steaks. It takes a bit of practice to learn the ropes as per fabrication but the end result is about 1 lb of burger/chili meat, a 6 # center piece which is what the chains use...can be cut to faux Filet Mignon thick cuts or longer, thinner steaks. There's a triangular piece of meat just under the fat cap which is similar to Tri-Tip...a fabulous grilling cut that is best sliced a la flank steak.
For whole smoking I'd recommend Montreal Steal seasoning and have at it. It's best medium rare and you'll get some carry over. I'd pull it at 140 tops.
Many chains such as Applebees & Chilis use this cut for sirloin steaks. It takes a bit of practice to learn the ropes as per fabrication but the end result is about 1 lb of burger/chili meat, a 6 # center piece which is what the chains use...can be cut to faux Filet Mignon thick cuts or longer, thinner steaks. There's a triangular piece of meat just under the fat cap which is similar to Tri-Tip...a fabulous grilling cut that is best sliced a la flank steak.
For whole smoking I'd recommend Montreal Steal seasoning and have at it. It's best medium rare and you'll get some carry over. I'd pull it at 140 tops.