Will be smoking a whole Sirloin in my vertical gasser tomorrow.
Weight 11 pounds
L = 20"
W= 8"
3" at thickest part.
I've decided to cut into 2 pieces for the cook @270F leaving the fat cap on.
Should I dry brine overnight or salt before the cook?
Weber mesquite wood chips for smoke.
Aiming for IT of135F at thinnest section.
Slicing thinly for serving my "peeps" with roasted smoked butternut, rice and crispy potato wedges.
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Weight 11 pounds
L = 20"
W= 8"
3" at thickest part.
I've decided to cut into 2 pieces for the cook @270F leaving the fat cap on.
Should I dry brine overnight or salt before the cook?
Weber mesquite wood chips for smoke.
Aiming for IT of135F at thinnest section.
Slicing thinly for serving my "peeps" with roasted smoked butternut, rice and crispy potato wedges.
​
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