Whole Beef Sirloin Tip
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I’d either rub it down and sous vide it at say 125 for 24 hours, then sear it, or smoke it at 225 until the internal hit about 125 then sear. If you like your meat more well done, then step up the final temp 5 or 10 degrees. You could inject it with some Pa’s Blackbull as well if you have it.
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I’d either rub it down and sous vide it at say 125 for 24 hours, then sear it, or smoke it at 225 until the internal hit about 125 then sear. If you like your meat more well done, then step up the final temp 5 or 10 degrees. You could inject it with some Pa’s Blackbull as well if you have it.
Tex_77 if you were to Sous Vide at 125 for 24 hours, the internal temp would already be at 125 degrees before smoking.
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jkakuk I think sosus vide for 24 hours then searing it would be a great way to go! Pa’s black bull would absolutely be my choice for injection and for the rub you could do anything and it would still turn out great!
Aspenguide I am pretty sure Tex_77 was giving him 2 options, either sous vide and then sear or smoke and then sear.
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