quick question about sirloins

Discussion in 'Beef' started by jimalbert, May 23, 2010.

  1. jimalbert

    jimalbert Meat Mopper

    Alright... My wife wanted fahitas tonight and i wanted to smoke something.... So, i compramised and said that I would smoke the sirloins for the fajitas. Ive done ribs and lots of pork but never any beef... I would like to smoke these as slow as possible with as low heat as possible... I marinated them since about 6:00 PM yesterday. Can anyone give some times and temps so i can get a good idea how long this is going to take me? Their probably say 2 pounds a piece.

    Thanks Again,

    Jim
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    How do you want them done? Rare, medium or well? Rare would be to 130°, med. to 140°-145°, and well done 155°+. I'd go 200° max smoker temp so it's not over boiling point (keeps the moisture in the cells) and to the right temp you want. Time? Hard to tell, maybe 45 min or so? Temp is the true test, depends on the thickness too.
     
  3. jimalbert

    jimalbert Meat Mopper

    I want to do medium rare... I didnt know if i should pull them a little short of 140 and put them in foil and then to a cooler for a bit..... I guess i didnt know if you should treat them how you would a brisket.
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would listen to pops and if he tells you something then you can take it to the bank. He's that good. Now I would pull the meat at 140° and then just lay some foil over it and let it rest for maybe 15-20 minutes and then you should be fine to eat a great steak or in your case slice it for fajatis.
     
  5. jimalbert

    jimalbert Meat Mopper

    thanks alot guys.... Im going to throw a little mexican rub together before i throw them in and ill have my alarm thermometer in the meat while its cooking. Im also going to take the bacon wrapped potato and spin it a little bit with some jack, asiago, sour cream and chives then wrap em up in bacon and throw them in the smoker prior to the sirloins going on... some asparagus and a salad and I should be good to go. Ill try to post pics....

    Jim
     

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