- Aug 5, 2018
- 1,609
- 2,586
Did my first Sirloin tip today in my camp chef woodwind. I'm not a big fan of sirloin, but when it's in the freezer, you use it!
Coated it with a mix of mustard, olive oil, Worcestershire sauce and soy. Then rubbed garlic salt, onion powder, paprika, pepper and a lil brown sugar into it. Let sit about an hour or so. Placed in my smoker at high smoke 180 degrees . I didn't pay attention to time, I just kept checking the temp. It was probably close to 3 hours. Pulled it at 125° wrapped it in foil and set aside. Grilled up some buns and whole wheat
bread on the griddle and slapped some Colby chunks on them.
Cut the meat as thin as I could with a knife but I should of gotten the slicer out. After slicing, I mixed in a little bit of my original bonding concoction that I added a splash of steak sauce, vinegar bbq sauce and some garlic salt to. Turned out pretty good for a sirloin, my first smoked sirloin at that. It was rare to med rare and I had the boys nuked thier sandwiches in the microwave for 30 seconds to help with the cheese and room temp slices.
Coated it with a mix of mustard, olive oil, Worcestershire sauce and soy. Then rubbed garlic salt, onion powder, paprika, pepper and a lil brown sugar into it. Let sit about an hour or so. Placed in my smoker at high smoke 180 degrees . I didn't pay attention to time, I just kept checking the temp. It was probably close to 3 hours. Pulled it at 125° wrapped it in foil and set aside. Grilled up some buns and whole wheat
Cut the meat as thin as I could with a knife but I should of gotten the slicer out. After slicing, I mixed in a little bit of my original bonding concoction that I added a splash of steak sauce, vinegar bbq sauce and some garlic salt to. Turned out pretty good for a sirloin, my first smoked sirloin at that. It was rare to med rare and I had the boys nuked thier sandwiches in the microwave for 30 seconds to help with the cheese and room temp slices.
