HEB had them on sale. One of my favorite steakhouse meals is smoked sirloin from Tx Land Cattle. I had them cut 2 1/2 inch thick. I’m gonna just salt/pepper. How long on 225 would you try?
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Smoking a sirloin?
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Use a meat thermometer inserted in the fattest part. Make sure to bring the steaks up to room temp first. I'm guessing about 30 minutes, pull them when the internal temp reads about 115, then immediately sear in a hot iron skillet for 1 1/2 minutes on each side.
Let us know how it works out!
Todd
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Originally posted by JTCowpoke View PostI personally would smoke it until about 120 internal then throw it over some really hot coals to sear the outside.
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Originally posted by rtarcher View PostUse a meat thermometer inserted in the fattest part. Make sure to bring the steaks up to room temp first. I'm guessing about 30 minutes, pull them when the internal temp reads about 115, then immediately sear in a hot iron skillet for 1 1/2 minutes on each side.
Let us know how it works out!
Todd
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Originally posted by rtarcher View PostUse a meat thermometer inserted in the fattest part. Make sure to bring the steaks up to room temp first. I'm guessing about 30 minutes, pull them when the internal temp reads about 115, then immediately sear in a hot iron skillet for 1 1/2 minutes on each side.
Let us know how it works out!
Todd
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