help with venison sirloin tip

Discussion in 'General Discussion' started by flareman, Jan 4, 2015.

  1. flareman

    flareman Fire Starter

    I have tried twice now to smoke a venison sirloin tip, and both times it has not turned out. The first time I did this, I walked away from the smoker, and when I came back 8 hours later it was a piece of charcoal, so the second time I decided I'd not let it go as long.

    The sirloin tip weighed a 2-3 lbs at best.

    I prepped the meat in my usual fashion (mustard, with jeff's rub in ziplock overnight in fridge).

    Got the smoker ready (MES 30), brought up to temp of 225F. 

    I put the meat on with maple, hickory, and cherry using AMNPS.

    The temp held steady despite the difference in thermometer readings (Maverick said 230, and I had to put MES temp at 190 to get this). I double checked the maverick with boiling water and ice water and it was almost dead on.

    After about 4 hours the meat was at 150 and the meat would not budge. I have dealt with the stall before with brisket and boston butts, but for a 3 lb piece of meat, i would not expect it to take so long. I finally took the meat off after 6 hours because I ended up cooking tacos for dinner (hungry 3 year old and wife) and I wasn't going to stay up any longer. 

    Any thoughts?

    Thanks in advance!

    jck
     
  2. You are trying to over cook it as do most people with wild game. 140° is about max temp for anything that you don't want to be to dry and almost like jerky. 130° is even better. What temp are you trying to get it to?

    Happy smoken.

    David
     
  3. flareman

    flareman Fire Starter

    I was wanting to pull it .... Shooting for around 200-205 (same for what I'd do with pulled pork)
     

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