I have tried twice now to smoke a venison sirloin tip, and both times it has not turned out. The first time I did this, I walked away from the smoker, and when I came back 8 hours later it was a piece of charcoal, so the second time I decided I'd not let it go as long.
The sirloin tip weighed a 2-3 lbs at best.
I prepped the meat in my usual fashion (mustard, with jeff's rub in ziplock overnight in fridge).
Got the smoker ready (MES 30), brought up to temp of 225F.
I put the meat on with maple, hickory, and cherry using AMNPS.
The temp held steady despite the difference in thermometer readings (Maverick said 230, and I had to put MES temp at 190 to get this). I double checked the maverick with boiling water and ice water and it was almost dead on.
After about 4 hours the meat was at 150 and the meat would not budge. I have dealt with the stall before with brisket and boston butts, but for a 3 lb piece of meat, i would not expect it to take so long. I finally took the meat off after 6 hours because I ended up cooking tacos for dinner (hungry 3 year old and wife) and I wasn't going to stay up any longer.
Any thoughts?
Thanks in advance!
jck
The sirloin tip weighed a 2-3 lbs at best.
I prepped the meat in my usual fashion (mustard, with jeff's rub in ziplock overnight in fridge).
Got the smoker ready (MES 30), brought up to temp of 225F.
I put the meat on with maple, hickory, and cherry using AMNPS.
The temp held steady despite the difference in thermometer readings (Maverick said 230, and I had to put MES temp at 190 to get this). I double checked the maverick with boiling water and ice water and it was almost dead on.
After about 4 hours the meat was at 150 and the meat would not budge. I have dealt with the stall before with brisket and boston butts, but for a 3 lb piece of meat, i would not expect it to take so long. I finally took the meat off after 6 hours because I ended up cooking tacos for dinner (hungry 3 year old and wife) and I wasn't going to stay up any longer.
Any thoughts?
Thanks in advance!
jck
