Sirlon tip suggestions
- Thread starter Bradley F
- Start date
Tony C.
TVWBB Wizard
i've always used steak rub( i use dizzy pig's cowlick, but any would do) and smoked at 225-230 until 125-130 internal then wrapped tight in foil and let sit on the counter for an hour. the ends always come out near medium and the interior is med rare to rare.
as for leftovers,i like to take a 1.5 inch piece from the middle a few days later and then sear it quickly over a burning hot lump fire or even hickory chunk fire. don't let it come to room temp or the inside will get done too quick. i just want to warm the outside up. it's like a double smoked sirloin steak...mmmm mmmm.
as for leftovers,i like to take a 1.5 inch piece from the middle a few days later and then sear it quickly over a burning hot lump fire or even hickory chunk fire. don't let it come to room temp or the inside will get done too quick. i just want to warm the outside up. it's like a double smoked sirloin steak...mmmm mmmm.
Clark Deutscher
TVWBB All-Star
I've done a few. Basically I use any rub that I would use on roast beef. Depends on my end use. I usually rotiss them and cook to med rare, usually about 135 and let it rest up. A lower temp would probably be preferable to most, just not me! I slice it very very very thin and usually end up using the majority for sandwiches.
Clark
Clark
Well...the sirlon tip was awesome. This cut was so much better(and much cheaper) than any prime rib I've ever had. I did a 24 hr marinade with garlic, onion, Allegro (original) with a 1/4 cup diced green chiles and a little EVOO also basted with this mix. I used smoked sea salt flakes with peppercorn and a dash of basil for a rub with a horseradish dip. Took it off at 137* and foiled for 30 min. Served with fan cut potatoes basted with EVOO, butter, onions in a dutch oven. Wife and kids loved it, no leftovers! I will be making this again soon.