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Smoked Sirloin

post #1 of 6
Thread Starter 

Ok I am new to the site so I am not sure if this is the place for this. For special holidays and such I like to take a whole sirloin and smoke it with lots of smoke to a temp of 145. But have never realy thought about a rub for it I have done rubs for ribs and chicken but dont know what i would put on such a large piece of meat.

 

post #2 of 6

We just use olive oil & Montreal steak seasoning. You have a real nice piece of meat & don't want to overpower it with a lot of spices.

post #3 of 6

I've done a few of these and I simply use salt, pepper, and garlic powder.  Then I wrap in plastic wrap, vacuum seal it (sucking out all of the air), and let it sit in the fridge overnight up to 24 hours.

post #4 of 6

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I like to use Saly, Pepper, and Fresh Garlic.

post #5 of 6
Thread Starter 

How deep does the flavor go into the meat?

 

post #6 of 6

Salt pepper onion and garlic.

 

  Craig

 

 

sirloin tip 004.JPG

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