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Smoked Sirloin

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    Smoked Sirloin

    It was just me for dinner last night, so I thought I'd try smoking a small sirloin steak. Rubbed with McCormick's Montreal Steak Rub and smoked at 225F to an IT of 120F, then a reverse sear on the gasser. Came out very smokey, maybe even a little too much smoke. I think I prefer steaks done sous vide, then reverse seared. (And yes David, I did the one minute then flip dance. With this thin of a cut, I'm not sure it mattered.)

    #2
    I don't like smoked steak. I like indirect with charcoal that is well lit and not smoking up the joint.

    Comment


      #3
      I hear you on smoked steaks. While I do like some smoke, beef is very easy to oversmoke, especially steaks being thinner than roasts or brisket. I like just a touch. I've done steaks indirectly and seared over embers (very minimal smoke) and it was great.

      Looks beautiful Mark! I've used a rub called "Canadian steak seasoning" from Gordon's Food Service (GFS). I'm guessing it's a knockoff of Montreal? Good stuff. I like pepper & garlic on beef.
      Last edited by Huskee; September 6, 2014, 12:26 PM.

      Comment


      • mgaretz
        mgaretz commented
        Editing a comment
        The ingredient I really like in Montreal Steak Rub is dill seed. You wouldn't normally think that it would be good, but it is! Our Costcos out here usually stock the McCormick's.

      • Huskee
        Huskee commented
        Editing a comment
        Interesting. My dad once told me he heard about marinating steaks in dill pickle juice. I've never tried that, nor do I think I ever will....but there must be something to dill on beef.

      #4
      I do steaks pretty much the same as Jerod and use the firebox on my COS for the sear.

      Comment


        #5
        I have tried smoked sirloin and it is pretty rich stuff. I like steak cooked on the grill the best.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          I hear you. I think beef benefits from jsut a kiss of smoke. I have smoked them before and liked it much less. Currently I will do steaks indirect over mostly charcoal with a small chunk of wood, or over only embers.

        #6
        Originally posted by mgaretz View Post
        It was just me for dinner last night, so I thought I'd try smoking a small sirloin steak. Rubbed with McCormick's Montreal Steak Rub and smoked at 225F to an IT of 120F, then a reverse sear on the gasser. Came out very smokey, maybe even a little too much smoke. I think I prefer steaks done sous vide, then reverse seared. (And yes David, I did the one minute then flip dance. With this thin of a cut, I'm not sure it mattered.)

        It looks like you have a lot less brown this time. How do you like the Montreal Steak seasoning for smoked beef? I used to use it religiously on grilled steaks on my gasser (pre-Amazing Ribs days) but now I just use salt until the meats done, then I'll add a little butter and cracked pepper as a finisher.

        Comment


          #7
          I still like the Montreal for regular steak (had it tonight as a matter of fact). But I like the BBBR with less pepper (see my version in the rubs section) for smoked beef better.

          Comment


            #8
            Originally posted by mgaretz View Post
            I still like the Montreal for regular steak (had it tonight as a matter of fact). But I like the BBBR with less pepper (see my version in the rubs section) for smoked beef better.

            Roger that. I still use the McCormicks Montreal from time to time, especially if I'm not able to reverse sear.

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