Experimented yesterday and smoked a 3.5 lb Beef Sirloin Tip steak that was about 2 inches thick.
I've tried doing Beef brisket in the Bradley (the thin end) in the past and haven't been very satisfied with my results.
On the Bradley Smoker web-site I found a recipe for a marinated flank steak and modified it for my purposes. The recipe is attached and has my notes on it.
I started out by using a table fork to pierce the steak all over about every inch and on both sides. That helps the marinade penetrate. For the steak I doubled the amount of marinade in the recipe. Marinated for 15 hours.
Out of the marinade and generously applied a Texas dry rub to both sides.
Into the smoker at 200-225 degrees at 11:00AM and 3 hours of smoke--a mixture of Mesquite and Special blend bisquettes. At the end of 3 hours basted with the marinade and hourly after that. Out of the smoker at 5:00 PM at a temp of 172 degrees. Then FTC. That stands for foil, towel, cooler. Wrapped the steak tightly in heavy duty foil after applying some BBQ sauce, wrapped in an old towel and then into a small cooler.
That way the steak continues to cook. Took it out of the cooler at 6:30PM. Still very hot.
Sliced it thinly across the grain and it was so tender, you could cut it with a fork.
Tasty, smoky, juicy. As my wife said that was as good as the brisket we had at a pot luck at a fiddle jam/square dance in a rural area of Kansas.
If I had known how well it would turn out, I would have taken pictures at each step. All I can do is show how the remaining steak looks after what we ate last evening. You can see the nice smoke ring on the meat.
As many of you know, anytime I smoke anything I make notes and keep it all in a 3 ring binder. You will see my notes on the recipe.
If anyone has questions, reply here or send me a PM
SDC
Smoked Sirloin Tip Steak, So Tender, Could Cut With a Fork
