Low Carb Herb Mustard Sirloin Steak low carb babe black pepper, Italian seasoning, extra virgin olive oil, sirloin steak and 3 more Low-Carb Keto Grilled Sirloin Steak …
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Delicious Smoked Top Sirloin Roast you can try at home. Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine. Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice. Set up smoker for 250F using mesquite wood, or other wood of choice.
Place the roast in the smoker and smoke for 3-4 hours, or until the internal temperature reaches 145 degrees F. Remove from the smoker and allow to rest for 20 minutes before slicing and serving. Place the roast in the smoker and smoke for 3-4 hours, or until the internal temperature reaches 145 degrees F.
After a nice crust has formed, you'll let the roast cool while you put together a spice rub and then coat the ribeye liberally on all sides with the rub. Finally, you'll smoke the ribeye low and slow until it reaches an internal temperature of 140°F (for medium rare).
I prefer to smoke slicing roasts at a lower temp to get more smoke. I usually try and run my smoker at a temp of 180°-200°. We like ours a bit on the rare side so pull at 130-135°. Yes at that internal temp the meat is going to red and its going to release quite a bit of liquid. So if that's not what you're looking for take to a higher IT.