Smoked Sirloin Tip

Discussion in 'Beef' started by meat hunter, Dec 28, 2009.

  1. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Had this in freezer for a month. Wife told me to get it out and do something with it. I was doing a brisket as well and if you read my other posts, you know I didn't find my camera till it was all done. Smoked it naked, no rub, but made a mixture of KC Rub I got from a buddy down the road and water. Injected it all over till I thought it was gonna pop. It then sat in a tupperware bowl overnight in the fridge. Smoked at 224 degrees for approx 6 hours. Sprayed every 45 minutes with apple juice. Pulled when the IT hit 160. Wrapped in foil and let rest for 1 hour. Had one heck of smoke ring on it. Not too bad of a taste. This will be cut up and served with a gravy.

    Out of the smoker.

    Like I said, nothing spectacular. The wife said it had to leave the freezer so what better way to prepare it than smoking. [​IMG]
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, it has an awesome smoke ring and looks extremely juicy...[​IMG]
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man it looks great and a really nice smoke ring too.[​IMG]
  4. alx

    alx Master of the Pit OTBS Member

    I would hit that in a minute....[​IMG]
  5. thunderdome

    thunderdome Master of the Pit

  6. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    That is a thing of beauty! Nice smoke ring!
  7. treegje

    treegje Master of the Pit

    Yummy looking' eats![​IMG]

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