I kinda like the Sirloin Steak cut. Its not to pricey and a big one cut in half is just right for the wife and me. I see in the first chapter of the smoking meat course that it is recommended to select firm meat and not the soft and cushy cuts. Humm well those are the ones I have always selected. Kinda thought the firm steaks would be tougher.
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been a long time since i took the e-course but i think that you can smoke any piece of meat .
we have smoked rib eyes ,porter house, prime rib etc.
What the advantage is in smoking a tougher piece of meat you can smoke low and slow for as long as necessary to make that tough ,cheap cut as tender as a high dollar steak.