SIRLOIN TIP ON THE WEBER KETTLE - first one ever

[Hawging It]

Greetings All!! Well, I fired off the kettle again today. Smoked a 4.5 pound Sirloin tip with cherry chunks. Another simple smoke that turned out pretty good. Dusted with the steak and brisket rub and added cracked black pepper. Into the refrigerator overnight. Used my tried and true charcoal method and rolled the cherry smoke for 3 hours on the dot between 250 to 275. As stated before we don't like it bleeding so I pulled at 160 internal and rested for an hour. Happy with the bark, flavor, tenderness. It was very juicy. Going to make some good thinly sliced beef sandwiches. Take care and keep on smokin!!

That's only 5 briquettes and in short order I was smoking @ 275 degrees.

Money

 

[chopsaw]

Nice work bud . I have my 26 setup for a brisket in the morning .
You're gonna have some good eats there .

 

[jcam222]

Looks juicy!! That’s a nice chunk of beef

 

[Sowsage]

Nice job! I'm not much for well done on lean cuts but you nailed it with this one. Looks juicy as ever! Sandwich time!! Looks like you got a good smoke ring too! All you kettle guys make me jealous! Gonna get me one some day!

 

[Fueling Around]

Mighty fine beef.
I like sirloin tip except for the name. It is from the rump and simply contacts the true sirloin. For some reason they jump the price to call it "sirloin" versus "rump".
I agree it doesn't have to to bleed to be a fine meal and better for leftovers when taken to done (not beyond). It gets really tough if overcooked. Yeah did that
If not cooked per the pasteurization table, bleeding may be an issue with undercooked.

 

[HalfSmoked]

Nice looking finish on that piece. Wife would love a slice of that a bit over done for me
( nothing over 140 here ) Like your style with the Webber need to learn to use my 22" for some long cooks.

Warren

 

[Hawging It]

Nice work bud . I have my 26 setup for a brisket in the morning .
You're gonna have some good eats there .

I was happy with it. Sunday beef sandwiches stacked high is the plan today.

 

[Hawging It]

Looks juicy!! That’s a nice chunk of beef

It sure was. Thanks jcam

 

[Hawging It]

Nice job! I'm not much for well done on lean cuts but you nailed it with this one. Looks juicy as ever! Sandwich time!! Looks like you got a good smoke ring too! All you kettle guys make me jealous! Gonna get me one some day!

I was surprised with the moisture. No spritzing no wrapping. You need to get a kettle. It's fun to get away from the stick burner every now and then but nothing can take the place of burning logs.

 

[Hawging It]

Mighty fine beef.
I like sirloin tip except for the name. It is from the rump and simply contacts the true sirloin. For some reason they jump the price to call it "sirloin" versus "rump".
I agree it doesn't have to to bleed to be a fine meal and better for leftovers when taken to done (not beyond). It gets really tough if overcooked. Yeah did that
If not cooked per the pasteurization table, bleeding may be an issue with undercooked.

Yes I noticed they do that with names and cuts. Yeah I have over cooked beef before. Need to pay close attention. Gonna pile it high today for sandwiches

 

[Hawging It]

Nice looking finish on that piece. Wife would love a slice of that a bit over done for me
( nothing over 140 here ) Like your style with the Webber need to learn to use my 22" for some long cooks.

Warren

Thank you! I really like that briquette method. Found it on YouTube. That YouTube has got everything!

 

[SmokinAl]

Looks excellent!
We do them real rare & slice thin for sammies!
Good stuff!
Al

 

[Hawging It]

Thanks Al. Debbie and I just had some sliced super thin and piled high on a bun. Awesome.

 

[Bearcarver]

Looks Great Hawging it!!!
Like Al, we like to do them more rare---Not as rare as Al likes, but down around 138° to 142°, and then slice real thin for Sammies.
I'd still be all over yours though!!!
Nice Job!
Like.

Bear

 

[Hawging It]

Looks Great Hawging it!!!
Like Al, we like to do them more rare---Not as rare as Al likes, but down around 138° to 142°, and then slice real thin for Sammies.
I'd still be all over yours though!!!
Nice Job!
Like.

Bear

Thanks Bear. Much appreciated.