Smoked Sirloin

Discussion in 'Beef' started by darence, Dec 20, 2011.

  1. darence

    darence Newbie

    Ok I am new to the site so I am not sure if this is the place for this. For special holidays and such I like to take a whole sirloin and smoke it with lots of smoke to a temp of 145. But have never realy thought about a rub for it I have done rubs for ribs and chicken but dont know what i would put on such a large piece of meat.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We just use olive oil & Montreal steak seasoning. You have a real nice piece of meat & don't want to overpower it with a lot of spices.
     
  3. biaviian

    biaviian Smoking Fanatic OTBS Member

    I've done a few of these and I simply use salt, pepper, and garlic powder.  Then I wrap in plastic wrap, vacuum seal it (sucking out all of the air), and let it sit in the fridge overnight up to 24 hours.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I like to use Saly, Pepper, and Fresh Garlic.
     
  5. darence

    darence Newbie

    How deep does the flavor go into the meat?
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Salt pepper onion and garlic.

      Craig

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