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Smoked Sirloin Tip

post #1 of 7
Thread Starter 
Had this in freezer for a month. Wife told me to get it out and do something with it. I was doing a brisket as well and if you read my other posts, you know I didn't find my camera till it was all done. Smoked it naked, no rub, but made a mixture of KC Rub I got from a buddy down the road and water. Injected it all over till I thought it was gonna pop. It then sat in a tupperware bowl overnight in the fridge. Smoked at 224 degrees for approx 6 hours. Sprayed every 45 minutes with apple juice. Pulled when the IT hit 160. Wrapped in foil and let rest for 1 hour. Had one heck of smoke ring on it. Not too bad of a taste. This will be cut up and served with a gravy.

Out of the smoker.

Like I said, nothing spectacular. The wife said it had to leave the freezer so what better way to prepare it than smoking. PDT_Armataz_01_34.gif
post #2 of 7
Looks Great, it has an awesome smoke ring and looks extremely juicy...PDT_Armataz_01_37.gif
post #3 of 7
Man it looks great and a really nice smoke ring too.PDT_Armataz_01_37.gif
post #4 of 7
I would hit that in a minute....PDT_Armataz_01_37.gif
post #5 of 7
post #6 of 7
That is a thing of beauty! Nice smoke ring!
post #7 of 7
Yummy looking' eats!PDT_Armataz_01_37.gif
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