I have procured and portioned a 12 pound sirloin and I will give it a couple hours cold smoke tomorrow before bagging and freezing. We like to keep these (or ribeyes done the same way) on hand for easy weeknight dinners. Once the meat has some smoke on it you can toss it on the gas grill and still have a great, smoky steak.
I am curious on what you guys think about creating pellicle on beef. Necessary? Not necessary? At the moment I just have the uncovered steaks on a rack in the fridge because I wanted to dry them a bit from the cryovac, but haven't decided if I will wrap them in saran before I go to bed. I don't want dry edges but I do want lots of smoke.