Smoked sirloin cap?

[ThirdDrock]

Hey Guys,
First time posting.
New owner of a pellet smoker (GMG Prime Daniel Boone)
Was born and raised on an offset setup but admittedly have been off my game since the kids came around…

anyway. Wanting to try smoking something different, I’ve got 2 (1lb) sirloin caps (trimmed) and was pondering how best to cook these things. They’re definitely too lean by themselves, but was considering wrapping with some bacon to make up for the lack of juice…
Any thoughts/ tips / tricks to cooking these caps?

much obliged.

 

[Wurstmeister]

First - Welcome to the Forum from South Carolina's Thoroughbred Country.

My humble opinion. There are a lot more folks here on the Forum who are a lot smarter than I am. And they most likely will jump in as well with their take on this subject.

With the Sirloin Cap being somewhat tough and low marbling, I would smoke the meat around 225°F-230°F. Some folks say smoke it about 1hr per pound. I recommend using a BBQ/Smoker wireless thermometer to watch both the grill temp and the Internal Temp (IT) of the meat, going about 145°F IT or what your preference is for doneness. Internal probes don't always play by the rules?!

I like to inject or marinade my meats with beef or chicken broth and other seasonings of choice to help keep things moist. Your bacon wrap would replace this step.

This should be a short smoke, somewhere between 1-2 hours. So keep an eye on the meat probes and bacon crispness and adjust your gill temp accordingly.

Good luck and don't forget to post, including pictures, how this smoke turned out!
John

 

[smokerjim]

Is this a top sirloin cap, is so they are tender, I would just salt, pepper, garlic. Smoke at 225-250 until internal temp 125, then finish with a hot seat on your grill.

 

[edmonds]

Top sirloin cap = coulotte = picanya = a very good cut of beef
Kosher salt 60 min before cooking, indirect heat to IT about 110F, then reverse sear to medium rare. You can put on a chunk of wood but don't overdo it or you'll overpower the beefy taste. It doesn't really need low and slow, so I would cook indirect around 300-350F.

 

[ThirdDrock]

So here’s the final result.
Ended up wrapping the cuts with bacon, because bacon. Smoked @225 until I reached 115 IT (I like beef practically mooing), pulled them off the heat and cracked the unit up to 500. I tossed the bacon wrapped bricks back on the heat long enough the char the bacon and start a small grease fire but no harm done.
Steaks turned out juicy and evenly cooked. The bacon got all of the good smoke flavor.
If I had to do again, I would probably inject the roasts and not shield them from the smoke via the bacon.
Thank you all who commented, happy smoking.

 

[smokerjim]

Looks tasty

 

[Cabo]

Yep, picanha. One of my favorite cuts. Yours looks great!