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Supper tonight...

post #1 of 2
Thread Starter 

My wife brought home a little sirloin to smoke; so a tried a light brushing of classic yellow mustard, then rubbed in some Head Country All-Purpose Seasoning.  I also used the water bowl this time.  Grill temp got up to about 250 and only varied 10-15 degrees. Meat temp built to 158, then started to drop.  This was about an hour in, so I mopped on a little olive oil, then added more charcoal and got things back up until meat temp registered at 160 ( We like ours med-well, 165-ish).  I pulled the steak off and slapped it on the gas grill to finish off with a little char.  Momma said it was very moist and tasty...

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post #2 of 2

It sure looks good!

 

Nice smoke ring!

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