Whole Sirloin Tip ,

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mike243

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Had the wife pu 1 yesterday,separated it into 3 whole muscles this morning. Froze the smaller 1 that had some fat on it. Spg on both snd plan on cooking it to slice this for sandwiches, got them on the Austin at smoke setting P5 , wife dont do red so somewhere between 160-170 i will ck the smaller 1, 1 is getting pulled 135-145 for me
 
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The beat smoked sirloin I have eaten (my favorite) is at Texas Land and Cattle in Dallas. They are now closed. I have tried and tried to reproduce it, but can’t get it to come out as tender.

What is your receipt and your method?

Thanks
 
Looks like the thinner cut is running 10 degree higher than the other, smoker is running 140 and will step it up in 1 hr, total set on smoke will be 3 hrs. LJ char/hickory and Kingsford competition blend mix, plan on wrapping the smaller 1 when I pull the other. trying a water pan for the heck of it along with a tube of blended pellets
 
I'm not set on getting it tender due to the fact that it falls apart when cooked till tender with a very thin cut on a home version slicer, If I had a good professional slicer you could cook it any way you want but these cheap 1's will crumble a lot, will see how this new Chard slicer does , haven't tried doing for slicer/sandwich's with this pellet smoker and slicer so this is only a 6lbs test lol ,might test drive a very small cut when I hit 140 and see what the texture/toughness is like sliced thin as it will go
 
Too tuff at 140,loosely wrapped at 140 and added some beef broth,will ck back at 170 ,probably should have injected broth to start with as lean as it was but it will be ok in the long run lol
 
Plenty of smoke flavor so some of it will steam deeper into the meat I would guess
 
Pulled at 171 on the larger 1 and wrapped overnight, sliced it up and turned out great, going to vac the other and freeze for a latter date,
 
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