How Long to Smoke Beef Sirloin Steak
Sirloing steak with chips, salad and gravy.
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Sirloins don't crave every bit much smoking fourth dimension as other cuts, so you have more command over the final temperature. Dissimilar tough cuts, such equally brisket, which need several hours of smoking at an internal temperature in a higher place 180 degrees Fahrenheit, sirloins take most the aforementioned tenderness at medium-rare equally they do at medium-well, and so cooking fourth dimension depends largely on how smoky you want them to gustatory modality. You can even use pungent hardwoods like mesquite to smoke sirloin considering they won't overtake the season like they do other meats. Whether smoking sirloin steak or roast, the cooking fourth dimension per pound is the same.
Step 1
Coat the sirloin with a layer of kosher salt and allow information technology stand up in the refrigerator for at least 24 hours before smoking information technology. This dry brining method leaves beef with a better texture than wet brining while providing the same tenderizing do good. Identify the sirloin on a dish under a few newspaper towels to absorb the moisture it releases; you can leave the sirloin uncovered in the refrigerator.
Step 2
Scrape the salt off the sirloin and pat it dry nearly 1 hr before yous want to start smoking it. Let the sirloin reach room temperature.
Footstep three
Soak 3 mesquite or hickory forest chunks in water for each pound of sirloin you lot're cooking.
Step 4
Light near half the amount of charcoal you normally would for your grill and pile it on one side of the charcoal tray while the sirloin sits. Attach a grill thermometer or an oven-rubber meat thermometer in the center of the cooking grate a few inches from the coals.
Pace v
Set a pan to catch the sirloin'southward drippings on the side of the charcoal-broil contrary the dress-down. Close the grill encompass and let the barbecue heat for about 15 minutes.
Footstep 6
Check the temperature of the thermometer. Adjust the damper on the grill cover to enhance or lower the temperature between 200 and 275 F. The ideal smoking temperature is 225 F, but factors like wind make it difficult to maintain a precise temperature.
Step 7
Place iii wood chunks on the coals and close the lid. Place the sirloin on the side of the grill opposite the dress-down once you come across smoke exiting the grill.
Step 8
Check the temperature of the barbecue every 45 minutes and turn the sirloin over Top off the charcoal when you check the temperature and add together 1 or two more forest chunks as needed. Wood chunks take at least an 60 minutes to extinguish, and then you don't take to add them every bit urgently as you practice coal. If you run into the temperature dropping below 225 F when you check, close the dampers on the lid a bit so the temperature increases.
Step 9
Smoke the sirloin 45 to 1 hour per pound; smoke the sirloin closer to 45 minutes if you want medium-rare to medium, and closer to 1 hour if you want medium to well washed. Medium-rare sirloin will be a flake more than tender than well done, but not much, and then your cook time mostly depends on how smoky yous want your meat.
Stride 10
Have the sirloin off the grill and let it rest for 5 to 10 minutes per pound.
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Kosher salt
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Hardwood chunks
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Grill thermometer
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Meat thermometer
Tip
If you utilize a charcoal or electric smoker for sirloin, prepare it up to fume at 225 F. Check the woods each 60 minutes and replenish every bit needed.
Warning
The U.Due south. Department of Agriculture recommends cooking beefiness to at least 145 F.
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Source: https://www.livestrong.com/article/447724-how-to-smoke-sirloin-steak/#:~:text=Smoke%20the%20sirloin%2045%20to,smoky%20you%20want%20your%20meat.