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Old 02-13-2020, 12:10 PM   #1
glen
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Default Smoking a sirloin?

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知 gonna just salt/pepper. How long on 225 would you try?
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Old 02-13-2020, 12:11 PM   #2
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Looking for med rare
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Old 02-13-2020, 12:14 PM   #3
rtarcher
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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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Old 02-13-2020, 12:15 PM   #4
JTCowpoke
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I personally would smoke it until about 120 internal then throw it over some really hot coals to sear the outside.

If you want to do it totally on the smoker then use a meat thermometer and pull it off the smoker at 125 center temperature and let it rest for a few minutes before eating.
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Old 02-13-2020, 12:31 PM   #5
Rush2Judge
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Quote:
Originally Posted by JTCowpoke View Post
I personally would smoke it until about 120 internal then throw it over some really hot coals to sear the outside.
This is how I would do it. I may just have to try it. I only use the reverse sear method anymore. Perfect every time but I have not used a smoker yet. Low and slow at 220 - 250 degrees until reaching 120 internal. Rest for 5-10. Then high heat for a minute on each side to sear. You probably could get by with a gas grill for the high heat since the smoke flavor will already be there.
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Old 02-13-2020, 12:48 PM   #6
brrdnk
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I would smoke it to a internal temp of 100 then vaccume seal it sous vide it at what ever temp you like say 132 perfect medium rare for a couple of hrs then quick sear. This is how I do prime rib comes out perfect.
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Old 02-13-2020, 12:57 PM   #7
JTCowpoke
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I shouldn't be thinking about this a lunch time. Now I'm starving. LOL
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Old 02-13-2020, 01:13 PM   #8
Burntorange Bowhunter
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I have thrown them on the barrel at the deer lease and forgot about them and came back later. Well done but brisket like with a smoke ring. Delicious. I did ot at home once and it was just like an overcooked steak. Not sure why so different.

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Old 02-13-2020, 01:15 PM   #9
WItoTX
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Quote:
Originally Posted by rtarcher View Post
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
This is what I do. They turn out amazing. Usually they take about 1.5 hours to get to 115, smoker at 180.
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Old 02-13-2020, 02:09 PM   #10
mjhaverkamp
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I have smoked the whole sirloin before, slice it just like a prime rib, pretty dang good.
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Old 02-13-2020, 02:14 PM   #11
sailor
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I'd take it off, when it quit screaming....
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Old 02-13-2020, 02:17 PM   #12
Arrowthreat
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Quote:
Originally Posted by rtarcher View Post
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
This is the best way to cook a steak by far.
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Old 02-13-2020, 02:28 PM   #13
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Leaving in about an hour and gonna throw it on. It will have to be on smoker for about 3 hours. I値l let y誕ll know how it goes. I had 3 of them cut so hopefully I can figure it out by the 3rd one
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Old 02-13-2020, 02:35 PM   #14
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Quote:
Originally Posted by Burntorange Bowhunter View Post
Not sure why so different.

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Deer Lease = Adult Beverages

Home = Forgot the Adult Beverages
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Old 02-13-2020, 02:35 PM   #15
chastings77
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Smoked sirloin at tx land and cattle is my favorite, looks great!
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Old 02-13-2020, 02:38 PM   #16
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Quote:
Originally Posted by glen View Post
Leaving in about an hour and gonna throw it on. It will have to be on smoker for about 3 hours. I値l let y誕ll know how it goes. I had 3 of them cut so hopefully I can figure it out by the 3rd one
Dang Glen that looks good!!!
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Old 02-13-2020, 04:26 PM   #17
Boss Buck
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Not gonna lie I’m curious to see the finish product.
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Old 02-13-2020, 04:35 PM   #18
Slick8
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Quote:
Originally Posted by JTCowpoke View Post
I personally would smoke it until about 120 internal then throw it over some really hot coals to sear the outside.

If you want to do it totally on the smoker then use a meat thermometer and pull it off the smoker at 125 center temperature and let it rest for a few minutes before eating.
This is what I do with a hind quarter steak from deer or elk. Tenderize, smoke then sear to rare.

I do like the offering from land and cattle. It's like they drug it across the smokehouse walls.

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Old 02-13-2020, 08:11 PM   #19
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Little too done for me but wife likes it
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Old 02-13-2020, 08:14 PM   #20
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Pic
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Old 02-13-2020, 08:17 PM   #21
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Dang, that looks good.
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Old 02-13-2020, 08:23 PM   #22
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Quote:
Originally Posted by Boss Buck View Post
Not gonna lie I知 curious to see the finish product.
X2
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Old 02-13-2020, 08:29 PM   #23
waterdog
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looks great
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Old 02-13-2020, 08:37 PM   #24
bryan sandlin
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I also smoke the whole sirloin. trim the silver skin. square up the tail and head ends. all of the drops will make the best beef stew you ever had. keep it on the pit at 200 for about 1 hour or until you get 120-125 internal. well worth it.
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Old 02-13-2020, 08:54 PM   #25
DEREKG22
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Smoke then sear as described above....just make sure and have a meat probe close by
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Old 02-13-2020, 10:47 PM   #26
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You didn't say if you were using a stick burner or pellet smoker? We all know pellet is the only way to go.
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Old 02-14-2020, 09:04 AM   #27
Duckologist
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Quote:
Originally Posted by glen View Post
Little too done for me but wife likes it
Yeah too done, so how long did you smoke it? I was thinking 225 is way too hot.
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Old 02-14-2020, 10:53 AM   #28
glen
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I値l do the second one this weekend while I知 home and do it different. Wife liked it but she eats stuff medium or more burnt. I like it rare.
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Old 02-14-2020, 11:28 AM   #29
Duckologist
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Quote:
Originally Posted by glen View Post
I値l do the second one this weekend while I知 home and do it different. Wife liked it but she eats stuff medium or more burnt. I like it rare.
Let us know what works for rare to medium rare
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Old 02-14-2020, 11:31 AM   #30
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Did I miss the review other than slightly over done?
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